With the birth of the adorable Prince Louis and the upcoming wedding of Prince Harry and Meghan Markle, the British Royal Family is having a very exciting year. I personally love a royal wedding. I love the grandeur and majesty but most of all, I love the excuse to party!
My neighbours and I love to celebrate royal weddings together as a community with a street party. People come out in their best of British attire and share a feast full of finger sandwiches, tea and cake. For this royal wedding, I want to show you how to make your own replica of Harry and Meghan’s cake. If you love the new couple’s style, this recipe is perfect. You can wow your friends and neighbours or even make it for your own wedding if you’re on a budget. This cake encompasses all the wonderful things about Spring; the fresh and vibrant ingredients like lemon and elderflower, and all of the gorgeous blooms we are surrounded by this time of year. My suggestion would be to follow Harry and Meghan’s example and source all your ingredients seasonally and responsibly.
Lemon and Elderflower Royal Wedding Cake
(prep time: approx. 3 hrs, cook time: approx. 1 hour, serves 15)
For the cake:
- 240g unsalted butter, softened, plus extra for greasing
- 260g caster sugar
- 1 ½ tsp of vanilla bean paste
- 5 large eggs, beaten
- 325g plain flour
- 2 tsp baking powder, level
- Fine zest and juice of 2 small lemons
- 2 tbsp elderflower cordial
For the decoration:
- 250g butter
- 500g icing sugar, plus extra for dusting
- 500g ready to roll
- 40 4x4cm sheets of edible gold leaf
- 15-20g fresh edible flowers like pansies and violets
- Grease and line one 6 inch/15cm tin and one 4inch/10cm tin, making sure to line the sides of the tin as well as the base. Preheat your oven to 180°c/350°F/Gas Mark 4.
- In a big mixing bowl, cream together the butter and sugar and vanilla until light and fluffy. This should take 3-5 minutes
- Then, add the eggs gradually. If the mixture begins to curdle, add a spoonful of flour with each bit of egg.
- Once the eggs are combined, sift in the flour, baking powder and salt. Then add the cordial and lemon juice and zest and fold everything together gently until its fully combined.
- Scoop the mixture into your prepared tins. And bake the smaller one for 35 mins and the larger for 1 hour. Ensure you check the cakes are done by inserting a skewer into the centre and making sure it comes out clean. If it’s still sticky, leave it in and check again in 3-5 minutes intervals.
- Once the cakes are both cooked, leave them in the tin for 20 minutes, then on a cooling rack until they’re completely cool.
- Whilst the cakes are cooling, beat together the butter and icing sugar until combined. If the icing is too stiff to spread, add a splash of milk.
- When the cakes have cooled, use a cake leveller or bread knife to flatten the top of the cakes and to slice them in half. Spread your buttercream into the middle of each cake, about a centimetre in thickness. Then coat the outsides fully with a thin layer just to make it smooth. Now put them in the fridge for 30 mins to chill the icing.
- After the icing is chilled, sprinkle icing sugar onto a clean surface and roll the fondant out into a circle. Fold the fondant onto your rolling pin and gently roll it onto the top of the bigger cake.
- Gently smooth the top and sides of the icing over the cake and trim around the bottom edges. Ball up and roll out the trimmings into another circle, repeating the last steps for the smaller cake.
- It’s now time to apply the gold leaf around the rims of the cakes. Be patient, it is fiddly work. Wet the icing slightly with a clean cotton bud or paintbrush and lay a sheet of gold leaf over. If you want to rough the edges for a vintage look, use a dry cotton bud to crumble the edges of the gold leaf off. Repeat this until the whole rim is covered and overlaps slightly on the top of each cake.
- Place your 6-inch cake onto a plate and gently lower the 4-inch cake on top of it, making sure to place in centrally. You can now decorate the top and sides with edible flowers, as seen in the photos.
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