My initial reaction was it was very similar to the 1956 wedding gown worn by Grace Kelly when she married Prince Rainier of Monaco. What I loved about Kate's dress was that it matched her personality and I liked how it wasn't overly dramatic like her late Mother-in-law's 1981 wedding dress.
The dress featured a lace applique bodice and skirt handmade by the Royal School of Needlework and lace flowers on ivory silk tulle in a design incorporating the symbolic rose of England, thistle of Scotland, daffodil of Wales and shamrock of Ireland.
The royal wedding gown was a perfect mix of tradition and modern.
I also loved the way, Kate worn her hair in simple in her half-up/half-down subtle wave of curls. The rumor is that Kate did her own make-up focusing on a warm color palette focusing on pink tones.
The veil was stunning. Her veil was transparent, made of ivory tulle and trimmed with hand-embroidered flowers. The flowers on the veil are a nod to Kate’s country upbringing.
She followed the bridal tradition of something old, something new, something borrowed, something blue. The Cartier tiara served as her something old and something borrowed. The earrings from her parents served as her something new. The something blue was a blue ribbon sewen into the interior of her dress,
The flower meanings in the bouquet are:
- Lily of the valley – Return of happiness
- Sweet william – Gallantry
- Hyacinth – Constancy of love
- Ivy – Fidelity; marriage; wedded love; friendship; affection
- Myrtle – The emblem of marriage; love
I was quite surprised by the size of the bouquet. I would have like to have seen a bigger bouquet; however it was a great shape as I am not a fan of cascading bouquets.
Savory selections among the finger food included:
- 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 sallt
- 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
- 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
Guests were served Pol Roger NV brut reserve champagne
The royal wedding spread also included Pol Roger NV Brut Reserve champagne and sumptuous desserts like blood orange pate de fruit, raspberry financiers, dark chocolate ganache truffles, and rhubarb crème brulee tartlets. Prince William got his wish: a chocolate biscuit cake made from a royal family recipe