The royal couple’s choice of wedding cake reflects the style of their relationship: contemporary, unconventional and fun.
With a few key ingredients, you can indulge in the same floral and citrus flavours that will be enjoyed by Prince Harry and Meghan Markle and their guests in Windsor on May 19.
According to Kensington palace, the cake will embody “the bright flavours of spring”, be made with organic ingredients and even decorated with fresh flowers.
Californian pastry chef Claire Ptak, who runs the hip East London bakery Violet Cakes, has been commissioned to make the royal cake, which is a stark contrast to the traditional fruit cake that has been served at past royal weddings.
Ptak has dropped hints on her Instagram account of a cake decorated with peonies, which Markle has said are her favourite flowers.
Elderflower is a traditional Victorian flavour that has become fashionable again, the flowers are harvested in spring to flavour cordials, syrups and liqueurs.
By using a syrup – and liquor if desired – the floral notes of the blossoms can be produced in all three elements of the cake.
Tip: Ask your local florist in advance for edible, organic flowers as they often need to be ordered. Along with peonies, violets and roses add delicate dimensions to the cake decorations. Be sure to thoroughly but gently wash them in cold water first.
Lemon Elderflower Cake
Makes 12 slices
300g self-raising flour
2 tsp baking powder
300g caster sugar
3 tbsp elderflower syrup
lemon and elderflower syrup
4 tbsp elderflower syrup or cordial
4 tbsp elderflower liqueur
zest of 2 lemons
280g icing sugar
130g room-temperature butter
zest of 1 lemon
1-2 tbsp milk
1 tbsp elderflower liqueur, if desired
Preheat the oven to 180°C.
Sift the flour and baking powder into a large bowl and combine the two ingredients by whisking gently by hand.
In another bowl cream the butter, sugar and syrup until fluffy in consistency and pale in colour, then add the eggs one at a time, beating well after each addition.
Fold the dry ingredients into the butter mixture until just combined, taking care not to over-mix the batter.
Grease two 20cm cake tins and line the base and sides with baking paper. Divide the cake batter evenly between the two tins and bake the cakes for 25-35 minutes or until springy to touch.
Make the syrup by combining the elderflower syrup, liqueur and zest. If you are not using liqueur then double amount of syrup.
When the cakes are out of the oven, slice them down the middle so as to make four layers. Brush all sides generously with the syrup. Leave the cakes to soak up the liquid for 20 minutes while they cool down.
To make the buttercream frosting, beat the butter and icing sugar together either by hand or using an electric beater until the mixture is light and fluffy, and then add the liqueur. Continue to beat until the icing is pale and has a thickened, fluffy consistency. Add more icing sugar or milk accordingly to ensure spreadable consistency.
Spread the icing onto the cake layers and sandwich them on top of one another. Frost the cake tower entirely and refrigerate for 25 minutes.
Decorate the frosted cake with either full blooms, petals or a combination of both. Be creative: Flowers arranged in a free asymmetrical arrangement look lovely too! – dpa/Rosalie Delaney
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