Royal weddings are huge public events, but there's a lot that goes on behind closed doors - particularly in the kitchen.
The royal baker behind Kate and Will's enormous eight-tiered wedding cake has revealed what it was like to work with the Duchess.
According to baker Fiona Cairns, Kate was very specific about her choices for the cake.
"We were briefed by Catherine. She had a very, very strong idea, not just for our cake but for the wedding itself, for everything to work together as a whole as a story," Fiona revealed on the documentary series, Royal Recipes.
One of Kate's requests was that there be 17 different varieties of flowers adorning the cake - each with its own meaning.
For example, one of Kate's choices, myrtle, has been carried in all royal wedding bouquets since Queen Victoria. Meanwhile, the ivy leaves which surrounded the base of the cake represent fidelity, friendship and marriage.
However, despite handcrafting the 900 flowers for the imposing royal cake, Fiona says the Duchess was not "ostentatious".
At the time of her wedding, Kate was praised for carrying lily of the valley in her bouquet and using it in her decorations - including her cake. The small, understated flower was in-season in England at the time of the royal nuptials, and many say that her choice to use this flower instead of importing something more extravagant and expensive was representative of Kate's unpretentious approach to her new royal life.
Prince William also added his own personal touch to the wedding dessert table, insisting his childhood favourite - a humble chocolate biscuit cake - also be enjoyed at the wedding.
For more interesting insights into the royal family, don't miss Royal Recipes on Lifestyle FOOD, from July 18 at 8:30pm.