On May 19, Prince Harry and Meghan Markle will say “I do” at Windsor Castle, ride in a horse-drawn carriage, and not eat fruitcake. That’s right—the couple will not be serving the traditional fruit-studded wedding cake flavor at their reception. Instead, they will be serving a lemon elderflower cake slathered with a delicious buttercream. Drooling? Us too. Here’s how to make a quick batch of buttercream frosting.
Who will make the cake?
The couple chose Claire Ptak of Violet Cakes, a London-based bakery, to make their cake for the wedding. In a statement released by the palace, Harry and Meghan wanted a cake that will “incorporate the bright flavours of spring.” Since April showers bring May flowers, it seems very fitting to have a spring-themed cake covered in flowery decorations. Stun your guests with these sweet candied flowers fit for any celebration.
Why is fruitcake a royal wedding tradition?
Fruitcake goes way back, even back to the Middle Ages. It was the dessert served for special occasions such as holidays, weddings and christenings. The first recipe wasn’t recorded until 1655, which of course, is the time before refrigerators even existed. Since fruitcake is made with spices, fruits and rum liquor, it won’t spoil. Prince William and Kate Middleton chose a fruitcake for their wedding, and was baked almost two months before the big day.
Since the royals are known for following tradition, it makes sense that the tradition of a tiered fruitcake would be the dessert of choice. Nevertheless, since this cake isn’t a requirement for royal weddings, Prince Harry and Meghan Markle are free to go with the flavor of their choice. And in this case, it does not mean serving fruitcake. But the flavor doesn’t change these two rules required when eating with the Queen, which Prince Harry & Meghan Markle will have to abide by during the wedding.
You may not be invited to the wedding, but you certainly can make this Triple-Layer Lemon Cake with Rich Buttercream Frosting. Washed down with some tea, of course.
