Prince Harry and Meghan Markle's Wedding Cake Is ALMOST Too Pretty to Eat

The palace just released a photo of the finished product of this stunning confectionary

Updated 05/19/18

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Let them eat cake! Prince Harry and Meghan Markle have officially tied the knot, and now it's time to celebrate.

The palace recently released a photo of the couple's wedding cake, and it's absolutely beautiful. "The wedding cake is to be served at the reception. It was designed by Claire Ptak and features elderflower syrup made at the Queen’s residence in Sandringham from the estate’s own elderflower trees, as well as a light sponge cake uniquely formulated for the couple," the palace wrote alongside the photo of the cakes. See the stunning creation below!

Earlier this week, Kensington Palace released all of the details of the couple's royal wedding cake. Pastry chef Claire Ptak, who was raised in California and now owns the London-based Violet Bakery, is the chosen baker for the couple's wedding cake, quite possibly the most important pastry of the decade. But Violet Bakery wasn't a random choice for the couple—apparently, Markle knew Ptak long before she met her Prince Harry: According to the Palace, she previously interviewed Chef Ptak for her former lifestyle website, the Tig.

The Palace previously released a statement about the royal confectionary, writing, "Prince Harry and Ms. Markle have asked Claire to create a lemon elderflower cake that will incorporate the bright flavours of spring. It will be covered with buttercream and decorated with fresh flowers." Late last year, rumors began circulating that the royal wedding cake would include banana, though it's been confirmed that fruit will no longer be included in the recipe. Moreover, it seems the royal couple will stick to tradition with their choice of lemon and elderflower; in the old days, a classic British wedding cake was actually a fruit cake soaked in alcohol. Sounds...interesting?

A few days before the big day, Kensington Palace revealed a list of the cake's ingredients, including some items' origins: "200 Amalfi lemons, 500 organic eggs from Suffolk, 20 kgs of butter, 20 kgs of flour, 20 kgs of sugar, 10 bottles of Sandringham elderflower cordial." We guess when you're feeding 600 guests, you need a lot of lemons!

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