Unlike Prince William and Princess Kate, the couple have chosen to stray from traditional fruitcake—and their pick sounds delicious.
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In true Prince Harry and Meghan Markle fashion, the couple have decided to serve a rather unconventional wedding cake at their May 19 wedding (ie: not fruitcake). On Tuesday, March 20, Kensington Palace announced that the duo has requested a spring-inspired lemon elderflower cake with buttercream and fresh flowers.

The couple have chosen pastry chef Clair Ptak, owner of the East London-based Violet Cakes and author of The Violet Bakery Cookbook, to make the cake, which will be served to more than 2,600 guests.

In addition to sharing beliefs regarding seasonal and organic ingredients, Meghan had previously interviewed Claire for her website The Tig, which may have played a part in the couple’s decision. (Meghan shut down the site in April 2017.)

Before opening Violet Bakery, Ptak worked as a pastry chef under Alice Waters at Chez Panisse in Berkeley, California. In 2005, she moved to London and began selling cakes in a market stall before opening Violet Cakes in 2010. In an interview with Gather Journal, Ptak described her style as “rustic but modern, feminine but not girly.”

As if we weren't eager enough before, now we're really vying for a spot on the guest list.