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Royal Wedding Cake Recipe
- Steps
- Ingredients
Ingredients
Cake Batter
Lemon and Elderflower Tea Syrup
Swiss Meringue Bettercream Icing With White Chocolate
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Steps
- Preheat the oven to 160°C. Grease base or line desired pan/pans with baking paper.
- Using your mixer, beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla.
- Reduce speed to low. Sift flour, bicarb, cardamom and a pinch of salt flakes into a bowl. Add coconut and using your folding attachment to combine. Add half flour mixture to stand mixer bowl, then half buttermilk. Repeat, folding until smooth. Fold in lemon zest and juice, then spread batter into prepared pan/pans.
- Bake until a skewer inserted in the centre comes out with a few moist crumbs. Cool cake/cakes completely in the pans. Cut tops to level cakes and slice into 3 layers. (One layer if you are using a short height tin).
- For the syrup, place lemon juice and sugar in a saucepan with water. Place over medium heat and cook, stirring, to dissolve the sugar. Bring to a simmer and simmer for 10 minutes or until thickened. Add elderflower cordial and cool completely.
- For the Royal Swiss meringue buttercream icing, place sugar and eggwhites in a heatproof bowl set over a saucepan of simmering water – your bowl should never touch the water and whisk until sugar dissolves. Transfer to your Kenwood TCXL stand mixer and whisk on high speed for 10 minutes or until thick, glossy and completely cooled.
- Add the butter, 1 piece at a time, whisking until very thick. Add vanilla and white chocolate and fold through with your folding attachment till combine.
- To assemble the three-tiered cake, set your cake on your desired board or stand. Brush as many layers as you wish with the lemon and elderflower syrup. Then start layering your cake with lemon crud, buttercream and repeat.
- Spread with remaining icing, using a palette knife to scrape back the icing to the sides for the naked cake effect. Chill for 30 minutes to set, then decorate with fresh flowers. Always ask your florist the best way to prep your flowers when placing them on cakes.