Royal baker starts work on Harry and Meghan’s citrus elderflower cake

‘And so it begins’: Royal wedding cake baker Claire Ptak takes delivery of SIX crates of lemons as she starts work on Harry and Meghan’s citrus and elderflower creation

  • Claire Ptak reveals she has started work on the wedding cake four days early
  • She took delivery of lemons from luxury London grocery Natoora on Tuesday
  • The cake will be lemon and elderflower flavour and covered in fresh flowers 
  • e-mail

10

View
comments

Preparations for the royal wedding have been months in the making but for royal baker Claire Ptak the work is only just beginning.

The Californian-raised baker, who is the owner of Violet Bakery in Hackney, east London, revealed that she has today started the hours of work that will go into creatingPrince Harry and Meghan Markle’s lemon and elderflower cake four days before their wedding at St George’s Chapel, Windsor, on May 19.

In a post to Violet Bakery’s 103,000 Instagram followers, Claire posted a picture of six enormous crates of bright yellow lemons with leaves still attached, writing: ‘And so it begins…’


Claire Ptak took delivery of six enormous crates of huge lemons from wholesale grocer Natoora as she began work on Prince Harry and Meghan Markle’s citrus and elderflower wedding cake


Claire Ptak, the owner of Violet Bakery, in east London, who is making Prince Harry and Meghan’s wedding cake

Unlike the Duke and Duchess of Cambridge, who had an opulent eight-tiered fruit cake for their big day, Harry and Meghan have opted for a trendy lemon and elderflower creation that will be covered with buttercream and decorated with fresh flowers, which will be served to their 600 guests.

More than 100 lemons for the elegant cake have now been delivered by luxury south London grocer Natoora, which sources its citrus fruits from Italy or Spain.

The grocer sells some of its produce to the public at Selfridge’s in Oxford Circus, at and select Waitrose stores and online via Ocado, where a pack of three Italian lemons costs an eye-watering £2.99.

But Natoora also sells wholesale to chefs, supplying more than 400 of London’s top restaurants.


The couple have opted for a non-traditional sponge cake for their big day


Is this what Harry and Meghan’s wedding cake will look like? The cake is set to be covered in  buttercream and fresh flowers


Claire was chosen to make the wedding cake after being given an endorsement by Meghan Markle for her cookbook

Its first ever client was the prestigious Italian restaurant River Cafe, which is famous for having trained some of the country’s best chefs from Jamie Oliver to Hugh Fearnley-Whittingstall.

On its website, the company, which began as an online start-up, says of its produce: ‘Our whole approach is built around flavour, and although this alone sets us apart, it is our understanding of flavour that makes us truly different. We understand flavour as a sensory experience that engages all five senses, ultimately ending with taste.’ 

London-based baker Claire Ptak, who is originally from San Francisco, is renowned for her American-style bakes and only uses organic ingredients.

She is said to be Jamie Oliver’s ‘favourite’ cake maker.

She started out on a market stall but has now been chosen to bake the royal wedding cake.


Claire posted this message alongside a picture of the huge quantity of lemons needed to make the wedding cake

Meghan previously interviewed Claire for her former lifestyle website TheTig.com, which may be why the royal couple have chosen the baker to make their wedding cake.

The former Suits actress even features in the publicity for Miss Ptak’s 2015 The Violet Bakery Cookbook.

The star’s endorsement reads: ‘Pastry chef Claire Ptak has hit the nail on the head with her London bakery serving up delightful treats that have garnered a cult following (in that ever so civilised British way) in the UK and beyond.’

What will Harry, Meghan and their 600 guests eat at the royal wedding?


The Royal Kitchen at Windsor Castle has begun preparations for the wedding banquet


Six hundred guests will be standing up in St George’s Hall at Windsor Castle when they are served seasonal ‘mini main courses’, made by the Queen’s kitchen staff (pictured head chef Mark Flanagan)

Yesterday it was revealed that the happy couple will not have a sit-down wedding breakfast after their ceremony on Saturday – but have plumped for trendy ‘bowl food’ instead. 

Their 600 guests will be standing up in St George’s Hall at Windsor Castle when they are served seasonal ‘mini main courses’, made by the Queen’s kitchen staff and presented to them by liveried waiters and waitresses.

Bowl food has become a popular choice for business events because it is more sociable, allowing guests to mingle and network while eating.

It is said that Harry and Meghan hope that it will make the occasion less fussy and allow them to move around the room greeting as many guests as possible.

Guests will also feast on canapes during the lunchtime reception, which will last around two and a half hours and includes speeches and cutting of the cake. Each morsel has been crafted to be consumed in just two delicate bites.


Guests will also feast on canapes during the lunchtime reception, which will last around two and a half hours and includes speeches and cutting of the cake


The Queen is officially hosting the event and Buckingham Palace staff revealed that the menu would comprise ‘classic dishes’ made from seasonal British produce, much from the monarch’s own estates

The Queen is officially hosting the event and Buckingham Palace staff revealed that the menu would comprise ‘classic dishes’ made from seasonal British produce, much from the monarch’s own estates.

Harry and his bride-to-be have tasted and selected their wedding reception menu.

The couple apparently visited Windsor Castle to sample menu suggestions in the Great Kitchen, which dates from the reign of the 14th century monarch Edward III.

It is believed to be the oldest working kitchen in the country, having served more than 30 monarchs.

Royal chef Mark Flanagan is leading the 30-strong catering team and said: ‘The day of the wedding has fallen very kindly for us.

‘All the British vegetables are just coming into season… and that’s been a point of focus for us.


Royal Palaces head chef Mark Flanagan making preparations


The Royal Palaces Pastry chef Selwyn Stoby and chef de partie Victoria Scupham

‘We know the couple wanted us to make sure we used all of the local seasonal produce as much as possible throughout their menu, and this recent good weather is really helping us to achieve that.’

He added the couple have ‘been involved in every detail’.

Meghan is a keen ‘foodie’ who used to run her own lifestyle website, which featured her favourite recipes and restaurants. She also shares a love of organic produce with her future father-in-law, Prince Charles.

Mr Flanagan would not discuss the dishes in detail but produce such as asparagus, peas and tomatoes are in season, providing a wealth of options for the chef, who has worked with some of the world’s best, including Michel and Albert Roux.

He added: ‘There’s no experimentation on Saturday whatsoever, tried and tested and predominantly classics.’ Over the next few days staff will start washing and peeling vegetables, so they can save time for presentation, Mr Flanagan said.

A separate dinner for 200 is being held at Frogmore House by the Prince of Wales later in the evening.

Rebecca English, royal correspondent for the Daily Mail

Source: Read Full Article