A Very Royal Buttercream Wedding
There was a pretty big wedding recently. A Royal one at that. If we're honest, we were pretty much just stoked for Harry and Megan, and waiting to see the CAKE!! And baby, its was BUTTERCREAM.
I cannot put into words how excited I was that the Royal Wedding Cake was Buttercream. And made by a London Cake Maker, with hand made Elderberry Syrup, FROM the Queen's estate. It just got better and better.
The cake itself, is something of a deconstructed, elegantly rustic delight. Made all the more awesome, because in eschewing the standard fruit cake, with towering pomp and ceremony, Harry and Megan not only chose an awesome cake, they announced to the world that the new Duke and Duchess of Sussex would be doing things their way. And I LOVED it.
Now, not everyone loved the cake. There were cries of "its so basic!!", "I expected more for that money!!", "its so rough!!", etc. My response to the pearl clutchers that stormed onto social media to share their desperately needed venom with the world, is shut yer cake hole!
Harry and Megan were there to get married, not to please others. They did things their way, and I wish them every happiness. If you found the time to comment negatively on the Royal Wedding, can I suggest crochet as a better use of your time? A Wedding is a joyful occasion, so let it go.
If you DID love the cake, or just wonder what on earth Elderberry tastes like, the fabulous Michelle Pattinson from VS Cakes has kindly offered her recipe for you to try!
Lemon and Elderberry Gin Cake
1 x 8" Lemon Cake (you can use my Vanilla Sponge Cake, and make it a Lemon Cake by adding 3 Tablespoons of Lemon Juice, and the grated rind of 1 Lemon)
Lemon and Elderflower Gin Sugar Syrup
Juice of 4 Lemons
250 grams Castor Sugar
100ml Edinburgh Gin Elderflower Liquer, or Elderflower Cordial (Lorann also makes an Elderflower Flavour)
- Put the lemon juice and Elderflower Gin into a small saucepan, and place on low heat.
- Stir in the sugar and allow to simmer until the sugar is dissolved and the mix looks clear. Allow to cool.
2 x batches of Basic Buttercream
Zest of 4 lemons
350 grams Lemon Curd
Splash of Milk
- Prepare the Basic Buttercream as per recipe instructions. You could also use premade Buttercream or Meringue Buttercream
- Add in Lemon zest and lemon curd, and mix until combined. Add a splash of Milk if your Buttercream is too dry.
- Torte cake to 1" layers (You can learn how to do that in my Cutting a Cake into Layers tutorial)
- Brush Elderflower Syrup on each layer before adding Buttercream (If you need help icing a cake, check out my tutorial on Icing a Cake)
To finish the cake like the Royal Cake, allow the icing to build up, and over the top edge of the cake, and rather than smoothing the top, use your angled Spatula to create grooves in the buttercream.
The Royal Cake is also topped with fresh flowers. Please take care when using fresh flowers, as they may be toxic when consumed, or may not have been prepared for use on food. For more information and safely using flowers on your cake, see my post on Food Safety and Flowers.
Simple, and simply beautiful.
Have you got a favourite cake flavour thats a but different? Have you made your own floral syrup? Every married a Duke? Let us know!
Viva La Buttercream xx