Kate Middleton broke tradition with her wedding cake, according to her royal baker - Insider

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• Prince William and Kate Middleton celebrated their 10th wedding anniversary on Thursday.
• Wedding cake designer Fiona Cairns told People that the cake's height and icing broke tradition.
• They did keep the traditional fruitcake, while Harry and Meghan chose lemon cake for their wedding. 
• Visit Insider's homepage for more stories.

Prince William and Kate Middleton celebrated their 10th wedding anniversary on Thursday. 

The baker who designed the couple's 2011 wedding cake, Fiona Cairns, told People she recalls Middleton having a "very specific" vision for the dessert, which was an eight-tiered fruit cake with 900 leaf and floral embellishments.

Among her requests were details that made the cake veer from British royal wedding tradition, Cairns said.

"The theme of the wedding was to be very classical, very imaginative and stylish. Where William and Kate's cake broke with tradition was that she made it very clear she didn't want a cake as tall as some of the previous royal wedding cakes," Cairns told People.

The wedding cake was eight tiers and had hundreds of floral embellishments.

JOHN STILLWELL/AFP via Getty Images

The baker said that Middleton asked her to use sugar paste, which is a "softer" icing than the more commonly used royal icing.

The now-Duchess of Cambridge also had a list of details she wanted to be added to the design, including 17 different flowers and leaves, Cairns told People.

Fiona Cairns (right) and her staff put the finishing touches to the royal wedding cake, that she and her team made for Prince William and Kate Middleton, in the Picture Gallery of Buckingham Palace.

John Stillwell/PA Images via Getty Images

"She didn't want any gold or glitter. It wasn't to have any color on it all. It had to reflect the flowers of the four [UK] nations, and it also had to reflect the Picture Gallery at Buckingham Palace, where the cake was going to be, to show some of the architectural detail," Cairns said.

"There was a lot to work out!" the baker added.

Prince William and Kate Middleton's cake, brought to life by Cairns' team, is just one of the many extravagant wedding desserts in royal history.

Prince Harry and Meghan Markle's wedding cake veered from royal tradition in part because of the flavor they chose. The Duke and Duchess of Sussex, whose cake was baked by Claire Ptak, went with a lemon sponge cake with elderflower syrup, lemon curd, and buttercream. Traditionally, royal wedding cakes are fruitcake.

Claire Ptak baked Prince Harry and Meghan Markle's wedding cake. They tied the knot on May 19, 2018.

Steve Parsons - WPA Pool/Getty Images; BEN STANSALL/AFP via Getty Images

Prince Charles and Princess Diana's wedding cake was toppling at 5 feet tall, and it weighed 225 pounds.

Chief Petty Officer Cook Dave Avery puts finishing touches on the wedding cake of Prince Charles and Princess Diana for their wedding day, July 29, 1981.

Central Press/Getty Images; Anwar Hussein/WireImage

The Queen and Prince Philip also had a statement-making wedding cake.

The cake for their wedding, which was on November 20, 1947, weighed around 500 pounds, stood at 9 feet tall, and took two weeks to make.

The Queen and Prince Philip's wedding cake had four elevated tiers.

PA Images via Getty Images; Hulton-Deutsch Collection/CORBIS/Corbis via Getty Images

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Kate Middleton broke tradition with her wedding cake, according to her royal baker - Insider
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You Won't Believe This Dreamy Lemon Layer Cake Is Vegan & Refined Sugar-Free - mindbodygreen.com

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Cakes are, of course, usually made for celebrations, but that doesn't mean they should be relegated to celebrations only. And this bright lemony layer cake is just the sort of perfect-for-a-picnic cake that needs no special occasion.

"Oil-based, eggless cakes are a dream to make—no creaming sugar and butter, or beating eggs, or electric mixing required," writes Alexandra Daum in her new vegetarian cookbook Occasionally Eggs. "This cake has a nice lemon flavor and is easy to put together, despite the glamour of the finished cake." That glamour comes largely from topping the cake with edible flowers—like lilac blossoms, elderflower blossoms, and pansies.

This recipe also makes smart swaps for traditional ingredients. Spelt flour takes the place of classic all purpose flour, coconut sugar subs in for refined sugar, olive oil replaces eggs, and it uses alt-milk and coconut cream in place of dairy. Combined, these mean the final product is vegan and free of refined sugar. "Coconut sugar is lower on the glycemic index (GI) than cane sugar or even maple sugar," Victoria Albina, N.P., MPH, told mindbodygreen. "Foods with a lower GI are more slowly absorbed, thereby reducing the health-damaging insulin spike."

This recipe is a perfect example of how making those small tweaks to favorite dishes—including desserts—can help make them a little bit better for you. This tasty lemon treat is also the ideal simple layer cake to whip up any time.

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