McQueen For The (future) Queen

While I wasn't overly excited about today's Royal nuptials (I was working but did manage to catch the 'I Do's') I was hoping for McQueen for the wedding dress. Sarah Burton did not disappoint with a gown featuring a strapless, Victorian style corset, narrowed at the waist and padded at the hips - a signature of the late Alexander McQueen's designs - underneath a high-necked, sculpted bodice in hand-made lace with long, medieval-style sleeves and train on the pleated ivory and white satin skirt.

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Very reminiscent of the wedding dress of Grace Kelly but still with a modern feel that was altogether appropriate for a Royal wedding.

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The 'halo' tiara is Cartier, borrowed from the Queen who received it as an 18th birthday gift from the Queen Mother who originally received it from King George VI in 1936.

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And the cake!

It took cake maker Fiona Cairns and her team 5 WEEKS to complete the traditional fruit cake. Architectural features of Buckingham Palace's Picture Gallery where echoed in the design - roses, acorns, ivy leaves, apple blossom and bridal rose - as well as for their symbolism (including marriage, strength, endurance and innocence) with 900 sugar paste flowers adorning the eight tiers. Seventeen different blooms and foliage have also been used for their symbolism. The four flowers of the home nations - English rose, Scottish thistle, Welsh daffodil and Irish shamrock - also featured on the penultimate tier.
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Prince William also requested a special treat from his childhood - a chocolate biscuit cake - which was prepared by McVities from a Royal Family recipe.

Still got Royal Wedding fever? Here's the recipe for the no-bake chocolate biscuit cake from 'Eating Royally'  by Darren McGrady:

Serves 8

1/2 teaspoon soft butter
8 ounces McVities rich tea biscuits
4 ounces soft butter
1/2 cup sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate for icing
1 ounce white chocolate for decoration

1. Line the base of a spring form pan with silicone paper, and butter the sides. Break the biscuits into almond-sized pieces and set aside.

2. Cream the sugar and butter in a bowl. Melt 4 ounces dark chocolate and mix with butter, add the beaten egg and mix well. Add biscuits and coat well.

3. Pour into the pan, making sure the bottom is well covered as this will be the top of the cake when it is un-moulded. Let set in a fridge for three hours. Let partially warm outside of the fridge while 8 ounces dark chocolate and white chocolate are melted. Flip cake and drizzle chocolate on top.