Meghan Markle Chose a California-Bred Chef She Once Interviewed for Her Blog to Bake the Royal Wedding Cake

Rules are made to be broken, and Meghan Markle and Prince Harry are going outside the box in the sweetest way with their wedding cake — which we now know all about, thanks to details just officially released by Kensington Palace.

Betting pools around the globe had dibs on a wedding cake made with Prince Harry’s favorite snack, bananas. Let’s hope your money was on something less fruity as — drumroll please — the betrothed couple has chosen a lemon and elderflower cake for their nuptials on May 19 at St George’s Chapel at Windsor Castle.

The choice says goodbye to the longstanding royal tradition of serving a humdrum fruitcake, the holiday go-to made with nuts and candied fruit that makes most of us cringe. (But, boy do they last! The point of the tradition was it could also be served up at the christening of the married couple's first child.)

And the pastry chef tapped to make the sensationally sweet creation? Claire Ptak, who Markle previously interviewed for her former blog, The Tig. Ptak, who was raised in California, opened Violet Bakery in East London in 2010 with a focus on high-quality, seasonal and organic ingredients.

“Prince Harry and Ms. Markle have asked Ms. Ptak to create a lemon elderflower cake to incorporate the bright flavours of spring. It will be covered with buttercream and decorated with fresh flowers. They are very much looking forward to sharing this cake with their wedding guests on May 19th,” Kensington Palace said in a release.

Here are some samples of Ptak’s eye-catching cakes.