The Queen has put on a banquet in honour of the new Duke and Duchess of Cambridge in Buckingham Palace for around 650 guests. Here’s a peek of the 10,000+ canapés served for the occasion. For a sweet ending (as with all fairytale weddings), Kate and Will sliced into an eight-tiered traditional fruit cake adorned with 900 iced flowers, designed by top baker Fiona Cairns. A chocolate biscuit cake was also served as the ‘groom’s cake’, specially requested by the sweet-toothed prince.

Savoury
– 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
– 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

Sweet
– Gateau opera
– Blood orange pate de fruit
– Raspberry financier
– Rhubarb creme brulee tartlet
– Passionfruit praline
– White chocolate ganache truffle
– Milk chocolate praline with nuts
– Dark chocolate ganache truffle

Served with Pol Roger NV brut reserve champagne.