The Extravagant Details Behind Prince Harry And Meghan Markle's Wedding Cake

Breaking down all the delicious little details

It’s safe to say that baking a cake for 600 guests (the number who attended Meghan Markle and Prince Harry's lunchtime reception) was quite a challenge. Claire Ptak and her team utilized 200 lemons from the Amalfi Coast in Italy, 500 organic eggs, and around 45 pounds each of butter, sugar, and flour to craft the delicious dessert. Additionally, they incorporated 10 bottles of elderflower syrup, which held special meaning for the couple. The flowers used to create this sweet syrup (officially known as Sandringham Elderflower Cordial) were sourced from Queen Elizabeth II's private garden at her Sandringham estate, where the syrup was also produced, following a recipe made specifically for the event.

The syrup was used to soak the cakes and was also swirled into the Swiss meringue buttercream that filled and adorned them. Paired with the lemon, this flavor combination was perfect for the Sussexes' spring wedding. The final touch was the addition of 150 fresh flowers, particularly neutral-colored roses and peonies, the latter being Meghan's favorite flower, as reported by the BBC. The exquisite cakes were then showcased on ornate gilt cake stands, once again drawn from the royal family's personal collection.

How other royal wedding cakes compare

Although Meghan Markle and Prince Harry's wedding cake was undoubtedly lavish, it was actually much less opulent than those typically seen at royal weddings. For instance, the wedding cake for Queen Elizabeth II and Prince Philip in 1947 stood an impressive 9 feet tall and weighed a staggering 500 pounds. This four-tiered marvel was large enough to serve 2,000 guests, with plenty left over for donations to charities and other deserving organizations. It was adorned with silver-plated shoes holding tiny bouquets, among other intricate decorations.

In comparison, the main cake at the extravagant 1981 wedding reception of Prince (now King) Charles III and Princess Diana was slightly smaller, measuring 5 feet tall and weighing 255 pounds, yet it was also elaborately decorated across its four tiers. Notably, it was accompanied by 22 smaller cakes.

Now, turning to the wedding cake of Harry's older brother, William, Prince of Wales, and Catherine, Princess of Wales, their cake featured nine tiers adorned with 900 sugar paste flowers, crafted by a team of 50 chefs over the course of five weeks, with lace details that echoed the bride's stunning gown. While the Duke and Duchess of Sussex's creamy cake may not win for size or extravagance, its distinctive flavor and departure from tradition certainly stand out (though the cost remains a topic of speculation).