Here’s how you can have a piece of Meghan Markle and Prince Harry’s royal wedding cake

THE world has been teased with a sneak peek of Meghan Markle and Prince Harry’s lemon elderflower culinary masterpiece. Here’s how you can have their cake and eat it too.

MEGHAN Markle and Prince Harry are bucking tradition and serving a lemon elderflower cake instead of traditional fruitcake at their wedding.

But how will the cake compare with some of the magnificent creations the royal family has served at weddings over the decades?

Pastry chef Claire Ptak yesterday gave the world a sneak peek of the royal creation, which has taken six bakers five days to prepare.

Two hundred Amalfi lemons are being used in the recipe, as well as 10 bottles of Sandringham Elderflower Cordial made using elderflower from the Queen’s Sandringham estate, 20kgs of butter, 20kgs of flour, 20kgs of sugar and 500 organic eggs from Suffolk.

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Claire Ptak, owner of Violet Bakery and head baker Izaak Adams put the finishing touches to one tier of the cake for the royal wedding. Picture: Hannah McKay/Pool Photo/AP

The royal couple have promised the cake will “incorporate the bright flavours of spring’’ and will be decorated with buttercream and fresh flowers.

However magnificent the cake is, it will hard-pressed to top the eight-tier extravaganza Prince

William and Catherine Middleton served at their wedding in 2011.
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The stunning fruitcake, made by baker Fiona Cairns, had more than 900 decorative leaves and

flowers, including intricate English roses, Scottish thistles, Welsh daffodils and Irish shamrocks, to incorporate all four corners of the United Kingdom.

The Duke and Duchess of Cambridge's insane royal wedding cake in 2011. Picture: Lewis Whyld/WPA Pool/Getty Images

They also served a chocolate biscuit cake later during the reception.

When Prince Charles and Lady Diana Spencer married in 1981, they served their guests a fruitcake covered in cream cheese frosting that stood 1.5m tall and weighed 114 kilograms.

The wedding cake at Prince Charles and Lady Diana’s royal wedding. Picture: David Levenson/Getty Images

It was made by David Avery, the head baker of the Naval Armed Forces.

First you bake. Picture: Hannah McKay/Pool Photo via AP

Then you frost. Picture: Hannah McKay/Pool Photo via AP

Frost some more. Picture: Hannah McKay/Pool Photo via AP

Voila! Picture: Hannah McKay/Pool Photo via AP

But surely the sweetest cake of all was the one served in 1947 when then-Princess Elizabeth married Lieutenant Philip Mountbatten.

The creation stood 2.7m tall and weighed 408 kilograms, and resembled a stunning Gothic cathedral, with different tiers depicting scenes in their lives. It was designed by the McVitie and Price Ltd baking company and overseen by the chief confectioner, known as Mr Schur.

The wedding came in the glum post-war rationing period, and the ingredients were gifted to the royal couple by people from all around the world — led by the Australian Girl Guides, who gathered all the sugar.

Then Princess Elizabeth's cake for her marriage to Philip Mountbatten, which was nine feet tall. Picture: J.A. Hampton/Topical Press Agency/Getty Images

It later became known as the 10,000-mile wedding cake and one entire tier was sent back to

Australia as a thankyou.

Last year, British TV network ITV re-created the cake in honour of the Queen and Prince Philip’s 70th wedding anniversary.

It required 27 kilograms of butter, 34 kilograms of flour, 24 kilograms of sugar, 660 eggs, 80 oranges and lemons, 130 kilograms of dried nuts and fruits, 16 litres of Navy rum, 68 kilograms of marzipan and 49 kilograms of icing sugar for the icing.

HARRY AND MEGHAN’S CAKE RECIPE

INGREDIENTS

2 eggs

1/3 cup caster sugar

2 tbs. elderflower cordial

40g unsalted butter, melted and cooled, plus extra to grease

1/2 cup self-raising flour

1 tsp vanilla bean paste or vanilla extract

1 tbs. vegetable oil

1/4 cup lemon curd, plus extra to serve

Elderflower and other unsprayed flowers, to decorate

Elderflower buttercream

100g unsalted butter, softened

150g icing sugar, sifted

11/2 tbs. elderflower cordial

METHOD

1 For the cake, place eggs, sugar, cordial, butter, flour, vanilla and oil in a bowl and whisk to combine. Divide between two greased 450ml mugs. Microwave on high for 60 seconds until puffed up. Remove and set aside for 2 minutes to cool.

2 Meanwhile, for the buttercream, using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and elderflower cordial, beating constantly until combined. Transfer buttercream to a piping bag fitted with a star nozzle.

3 Using a small knife, cut a small hole in the centre of each cake and remove a small amount of cake. Place lemon curd in each cake.

4 Pipe buttercream over the cakes in a swirl, top with extra lemon curd and decorate with flowers.

*Watch the video at delicious.com.au

Originally published as Here’s how you can have a piece of Meghan Markle and Prince Harry’s royal wedding cake