Ever since Prince Harry and Meghan Markle announced they had chosen a lemon and elderflower cake for their wedding, baking fans have eagerly been waiting to see how the finished product will look, and how it's made, of course.
With just a day to go before the couple tie the knot, cake designer Claire Ptak from Violet Cakes Bakery has given us a first look at her tiered wedding cake, along with the ingredients needed to make it.
The recipe, which will serve the 600 guests at the wedding reception in St George's Hall, includes 200 Amalfi lemons, 500 organic eggs, 20kgs of butter, 20kgs of flour, 20kgs of sugar and 10 bottles of elderflower cordial sourced from the Queen's Sandringham estate.
Ptak, who has been working with her team in the kitchens of Buckingham Palace, also discussed how the lemon sponge cake has been taking shape in footage shared by Kensington Palace.
'We've been so lucky to work at Buckingham Palace, to bake the cake and ice the cakes,' Ptak said. 'The cake is made up of lemon sponge. It has an elderflower lemon syrup drizzle on the sponge. It has an Amalfi lemon curd and then it has a Swiss meringue buttercream with elderflower.'
When it comes to the finishing touches, Ptak said she and the team will 'assemble it in-situ' at Windsor Castle on Saturday morning, where the edible rose petal decorations will be added at the last moment.
As for the taste? 'Where the buttercream is sweet, the lemon curd is very tart,' Ptak said. 'So you get a really lovely thing happening when you take a bite, which is to get all of those flavours and sensations. Hopefully it's perfectly balanced.'
There is still one surprise in store for the big day. Speaking to a reporter, Ptak said: 'You'll have to wait and see on the day. It's an installation of the way that we're putting it out. It's the last thing that we'll reveal. It's a non-traditional layout,' The Telegraph reports. 'It's a slight shift from tradition.'
There's no doubt it will be one of the most talked-about centrepieces in St George's Hall.
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