The first frosted wedding cakes can be dated back to the 1700S, but they were reserved strictly for the aristocracy when sugary cakes, desserts, and pastries signified wealth. Then, in 1840, Queen Victoria designed a white wedding cake and the rest, as they say, is history! This multilayered, tiered cake, decorated with white royal icing, became not only a trend but came to define the modern wedding cake. Not surprisingly, this style of cake is often in and out of fashion, with a return to traditional wedding-cake styles becoming increasingly in vogue. Royal wedding cakes have often been synonymous with wedding-cake trends, leading the industry in designs, styles, and techniques; reflecting the refined, flawless taste of the royal family and showcasing the highest of skill level. However, the recent royal wedding of Prince Harry and Meghan Markle, now the Duke and Duchess of Sussex, shocked the industry and redefined the modern royal wedding cake. By choosing a simple buttercream-frosted cake adorned with fresh flowers, the Duke and Duchess of Sussex, and (by extension) the Queen, established a breaking away from tradition. A decision (in the cake community) that was met with both praise and criticism. The cake, designed by American-born pastry chef Clare Ptak, was truly a buttercream lover's cake and featured alternating layers of elderflower sponge, Amalfi lemon curd, and Swiss meringue buttercream.
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