It has been such fun to see details of the Royal wedding trickling through since Harry and Meghan's engagement. With officially less than two months to go until the big day, the Palace released an update on a very important aspect of the day...the cake!
The couple have asked pastry chef Claire Ptak, owner of London-based culinary gem Violet Bakery, to create a lemon elderflower cake to incorporate the bright flavours of spring. It will be covered with buttercream and decorated with fresh flowers.
She opened Violet Bakery in 2010, with a focus on using high quality, seasonal and organic ingredients in her cakes, and works as a food stylist and food writer.
A peek inside Violet Bakery.
Meghan had previously interviewed Ms. Ptak for her former lifestyle website The Tig where she celebrated food and travel, and featured interviews with friends and role models to discuss philanthropy and community.
A thrilled Claire Ptak said:
"I can’t tell you how delighted I am to be chosen to make Prince Harry and Ms. Markle’s wedding cake. Knowing that they really share the same values as I do about food provenance, sustainability, seasonality and most importantly flavour, makes this the most exciting event to be a part of."
Adding floral decoration to cakes is a staple at Violet Bakery.
Ms Patak says she finishes off her custom wedding cakes with "super deluxe satiny Swiss meringue buttercream icing".
How eye-catching is this one?
I suspect Harry and Meghan enjoyed the tasting element of the process :)
Claire wrote on Instagram "So much of what we do at Violet is a team effort. One baker makes the cake mixture and another one bakes it to perfection. Another baker makes the buttercream whilst yet another spreads the icing on and arranges the beautiful flowers."
And a look at a vegan date and cashew wedding cake the bakery made last year.
The Telegraph reports:
'It is believed to be the first time a Royal couple have eschewed tradition by not serving a fruit cake to their wedding guests. The Duke and Duchess of Cambridge chose Fiona Cairns to make their 2011 wedding cake, a traditional multi-layered fruit cake with a floral design.
Violet Bakery, in Wilton Way, is described on its website as serving cakes that are "baked with organic flour, sugar, milk and eggs." It adds: "Many of the other ingredients are organic as well, like our Madagascan vanilla pods and pure cane molasses.
"Limited edition buttercream icings that adorn our birthday cakes, cupcakes, and fill whoopie pies and biscuits, change with the seasons."
Tatler, the high society magazine, described Violet as an "East London hotspot" that "serves the best American-style bakes around". It added: "The rustic café feels a bit like stepping into your cool auntie's kitchen. We could quite happily waste away an entire Sunday afternoon here."
Claire Ptak has written several books including the very popular Violet Bakery Cookbook. The description offers this insight: "The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination."
We can safely assume the cake will be both visually gorgeous and delicious. Kensington Palace added: "Prince Harry and Ms. Markle are looking forward to sharing the cake with guests at their wedding at Windsor Castle on May 19th."
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We also have two brief fashion updates to share. I know many of you were disappointed to miss out on Meghan's Marks & Spencer Autograph Wool Blend Round Neck Bell Sleeve Jumper. Due to the demand, the retailer has replenished stock and the piece is available in most sizes here. With thanks to What Meghan Wore for the tip!
And the Jigsaw Sara scarf Meghan wore in Brixton has been restocked.
I'm looking forward to writing more Royal Wedding posts ahead of the wedding :)