Sunday, May 20, 2018

Royal Wedding Cake 2018

Royal Highnesses The Duke and Duchess of Sussex

Wedding Cake

Lemon Elderflower Cake à la the Royal Wedding

Voilet By Claire Ptak

 Royal Wedding

Lemon Elderflower Cake à la the Royal Wedding

4 cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
4 sticks unsalted butter, at room temperature
2 cups plus 1 Tbsp. sugar, divided
Zest of 2 lemons
8 large eggs
2 cups sour cream, at room temperature
6 Tbsp. lemon juice, divided
¼ cup elderflower liqueur (such as St. Germain)


8 sticks unsalted butter, at room temperature
4 (1 lb.) boxes confectioner’s sugar
4 tsp. vanilla extract
8 tbsp. whole milk
Green, yellow and pink gel food coloring

1. Make cake: Preheat oven to 350°. Mist two 9-inch round cake pans and two 6-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add 2 cups sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl. Add eggs one at a time, beating well before each addition. Stir in ¹/3 of flour mixture, then half of sour cream. Repeat, ending with last ⅓ of flour mixture. Stir in 4 tablespoons lemon juice.

2. Divide batter between pans, filling each pan about ½ way full. Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.

3. In a small bowl, stir together remaining 1 tablespoon sugar, 2 tablespoons lemon juice and the elderflower liqueur until sugar has dissolved. Set aside.

4. Make frosting: Using an electric mixer on medium speed, beat butter until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add confectioner’s sugar. Add vanilla and whole milk and continue to beat until light and fluffy. Reserve 3/4 cup frosting and divide among three bowls. Dye each bowl of frosting green, yellow and pink with gel food coloring. Leave the rest of the frosting white.

5. Assemble cakes: Using a serrated knife, carefully slice all 4 cakes horizontally into 2 layers. Using a pastry brush, brush the elderflower and lemon mixture on the cut side of each cake layer. Place one 9-inch layer on a platter. Spread with a layer of buttercream and top with second 9 inch layer. Repeat with more buttercream and remaining 9-inch cake layers. Spread buttercream over top and sides of cake. Repeat entire procedure again with 6-inch cake layers.

6. To create the watercolor affect, place cakes on a revolving cake stand one at a time. Dollop 1 teaspoon of green, yellow and pink buttercream sporadically around the sides of cake. Use a dough scraper placed vertically on the side of the cake and blend the colors around the cake by keeping the scraper in place and rotating the cake stand. Stack 6-inch cake on top of 9-inch cake. Top with fresh flowers and serve.

Congratulations to Their Royal Highnesses The Duke and Duchess of Sussex

Recipe Marketing Website
Recipe Marketing - Blog
ShirleyAnn Pearman 


Join me at SFI Marketing Group
SFI Affiliate Center

No comments:

Post a Comment