A Bridal Bouquet of Royal Wedding Breakfast Recipes

A Bridal Bouquet of Royal Wedding Breakfast RecipesAs the newlyweds cut their wedding cake—according to Kensington Palace, a “lemon and elderflower cake incorporating the bright flavours of spring”—raise a toast to marital bliss. St-Germain liqueur lends floral notes to our Elderflower Mimosas, developed by Rebecca Treadwell Spradling. The test-kitchen chef recommends adding 3 ounces of fresh lemon juice to the original recipe to make the cocktail even more reminiscent of the royal couple’s towering confection, produced by London pastry chef Claire Ptak.

Photography Mac Jamieson
Recipe Development and Food Styling Rebecca Treadwell Spradling
Styling Melissa Sturdivant Smith

Text Melissa Lester


  1. I would LOVE to win this..as a floral designer I look to your magazines for inspiration.thanks for the chance to win

  2. I make a point of always make and keep a table. My table is covered with an antique white table cloth, a center piece, surrounded by candle , tea light and serving piece.
    When I get home from work, I am going to perfect my table. I’ll bring the patisserie, new flowers and a sense of happiness,

  3. I have both my sunroom (kitchen style table) and my Dining room table set for any occasion and ready for anything from breakfast to dinner, at a moments notice. I receive compliments at the table settings and offer tea, with each having their own tea pots. Everyone enjoys it, even my Grandson, but won’t admit it to anyone, but me. I was taught from a young age, to know and understand the finer things of having afternoon tea. I’m trying to pass Etiquette along to those who will listen and enjoy. My oldest son was glad he listened, when he was in Italy modeling years ago, he was expected to know how to handle himself and enjoy without being inappropriate. For that alone, I am pleased!


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