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Kate Middleton and Prince William’s Canada tour: Canada sets etiquette rules for meeting the royals
Kate Middleton, Prince William and children arrive in Canada for royal tour
Kate Middleton and Prince William’s Canada tour itinerary revealed
Kate Middleton voted UK’s most influential fashion icon
Pippa Middleton talks fiancé, new cook food, being labeled a ‘party girl’

Royal wedding: The menu at the reception plus the two wedding cakes

by Nicole
April 29, 2011 at 1:30 pm

650 handpicked guests were expected at Buckingham Palace for a British buffet that included the famous wedding cakes specially designed for William and Kate.

AP

After the much awaited kiss on the balcony, Queen Elizabeth held a reception for the newlyweds at Buckingham Palace.

The Palace ensured that all ingredients are served in a buffet chosen by official suppliers of the kingdom: Gressingham duck, asparagus from England, prawns and haddock from Scotland, lamb from the area of Windsor.

About 10,000 sofas were prepared by a team of 21 chefs headed by the official chef of the Crown, Mark Flanagan. All these dishes are accompanied by Pol Roger Champagne, and a selection of soft drinks.

As for the dessert, the famous cakes specially designed at the request of William and Kate were served. Kate’s wedding cake was created by Fiona Cairns and it was composed of seventeen fruit cakes, adorned with over 900 leaf and floral touches and topped with the couple’s new cipher.

AP

The second is a chocolate biscuit cake requested by Prince William and prepared by McVitie’s Cake Company from a Royal Family recipe.

The Queen’s reception included the cutting of the wedding cake, as well as speeches for the newlyweds.

The menu will include:

Cornish Crab Salad on Lemon Blini

Pressed Duck Terrine with Fruit Chutney

Roulade of Goats Cheese with Caramelised Walnuts

Assortment of Palmiers and Cheese Straws

Scottish Smoked Salmon Rose on Beetroot Blini

Miniature Watercress and Asparagus Tart

Poached Asparagus spears with Hollandaise Sauce for Dipping

Quails’ Eggs with Celery Salt

Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling

Wild Mushroom and Celeriac Chausson

Bubble and Squeak with Confit Shoulder of Lamb

Grain Mustard and honey-glazed Chipolatas

Smoked Haddock Fishcake with Pea Guacamole

Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse

Gateau Opera

Blood Orange Pate de Fruit

Raspberry Financier

Rhubarb Creme Brulee Tartlet

Passion Fruit Praline

White Chocolate Ganache Truffle

Milk Chocolate Praline with Nuts

Dark Chocolate Ganache Truffle

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