The Royal Wedding Cake is the ultimate cake to please Mum or a crowd with something fancy! Layers of gluten free lemon and elderflower sponge cake, iced with the most silky vegan swiss meringue frosting, topped with fresh spring flowers: peonies and white roses. Although it looks complex, the cake is super simples to bake!
Lemon Elderflower royal wedding cake
Confession time: I don’t really follow anything royal family. I honestly think the fanfare over royalty is a bit much, since they really are only in that position because of tradition (which there probably was blood shed to get there).
BUT when I heard the official flavour of Prince Harry and Meghan Markle’s wedding cake, I dropped everything and tried to develop the recipe. It is totally up my alley, since we know I love creative flavour pairings.
Get this: lemon and elderflower.
I have never had elderflower before in my life, so what a perfect excuse to get baking!
I’ve determined this is really the only way to get your hands on a slice of royalty as a commoner. You will even get to eat it before the guests, because this cake won’t even be served the day of. It will be cut up into 4000 slices and sent around the world to thank guests…. but then be sold at auction for thousands of dollars. I’m still caught up at the fact that you can’t eat cake at the wedding (why go even!). But the fact that the days old not- fresh cake is now priced ridiculously – forget about it! Make it yourself, impress your friends, or better yet, your Mom for Mother’s Day. This cake will make her feel like a true QUEEN!
I picked up the elderflower cordial at my local speciality food store, which is Pusateri’s Fine Foods in the Greater Toronto Area (the Cloud Nine Vanilla Cake Mix used in this recipe is also sold there *wink wink*). However you can buy it online on Amazon or Ikea, surprisingly. But call ahead- my local Ikea’s were sold out of it.
Elderflower cordial has a very tart flavour at first, but then the floral notes hit you in that nose taste that is just MIND BLOWING! Paired with lemon, it made for a very complex, moist and delicate cake: perfect for our baking mix.
Our vegan swiss meringue frosting was the perfect frosting for the job of enrobing the cake. Although the process of making swiss meringue is a pain in the you-know-where, it’s whip cream like texture is just perfect for this moist and tart cake. I used lemon essential oil to flavour the icing, but you can also use extract in the same way.
Don’t be discouraged in making this kind of cake. It’s pretty and professional looking, but YOU CAN DO IT! Practice makes perfect and with the right tools in hand, you will be spinning royal wedding cakes in no time!
Last, when using fresh flowers in cake (which are absolutely stunning and the smells they give off while you eat are pure magic) , there are a few important things to do with the flowers so they don’t poison your cake. Check out this helpful guide to get you on the right foot to simple and beautiful cake decorating using fresh flowers.
Happy Baking Inclusive Bakers!