Kensington Palace shared a photo on Twitter on Saturday of the finished product. We were shown glimpses of the delicious dessert when baker Claire Ptak was cooking it in the Buckingham Palace kitchen, and we have to say, it’s a beauty!
The Duke and Duchess of Sussex chose to go with a lemon sponge cake with Amalfi lemon curd and Swiss meringue buttercream. According to Kensington Palace, the yummy dessert “features elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees.”
After Meghan and Prince Harry tied the knot at Windsor Castle, 600 guests headed to the Grand Reception Room for a lunch and more importantly, that wedding cake!
And if you’re wondering how you make enough cake for 600 people … we have the recipe right here!
🍋 200 Amalfi lemons
🥚 500 organic eggs from Suffolk
🐄 20kgs of butter
🍰 20kgs of flour
🍬 20kgs of sugar
🥃 10 bottles of Sandringham Elderflower Cordial
— Kensington Palace (@KensingtonRoyal) May 18, 2018