Hello my frosted fairies! I hope you’re all having a splendid week so far. Last weekend was a joyous one, filled with joviality as the marriage between Prince Harry and Meghan Markle (or, as they are now formally known, the Duke and Duchess of Sussex), finally took place! It was a day to remember; well wishers gathered in their thousands, waving British flags with pomp and merriment, the sun was beaming down on the grounds of Windsor and it was a real-life fairytale.
Meghan’s entrance in her custom-made Givenchy gown was breathtakingly beautiful. She appeared like an angelic fairy and the tiara she wore, which was originally Queen Mary’s diamond bandeau, added a timeless elegance to the entire look. The ceremony lived up to any little girls daydreams about her wedding day; with peonies and roses encasing the castle grounds, adorable page boys and bridesmaids in their darling dresses and suits.
The affection expressed between Meghan and Harry was mesmerising ~ from the hymns, to the gospel choir’s rendition of ‘Stand By Me’, everything was magical! The horse-drawn carriage was, pardon the pun, the icing on the cake. It reminded me of the final scene in Cinderella ~ complete and utter Disney princess magic! Although Meghan is not technically a princess, the grace and composure she held whilst the whole world was watching definitely makes her fit the archetype.
“As a bi-racial American and campaigning feminist, Meghan Markle is not only a powerful symbol for Britain and the Royal Family, she’s a game-changing role model for millions” ~ Afua Hirsch ♡
After hearing that the Royal Wedding cake would be a lemon and elderflower cake, I immediately went to search for a recipe to create my own version. Of course, Meghan and Harry’s was far more elaborate, with an elderflower syrup made at the Queen’s residence in Sandringham from the estate’s own elderflower trees. It was also decorated with a Swiss meringue buttercream and 150 fresh flowers!
My cake has three layers of light lemon sponge, coated in a dreamy buttercream frosting and dipped in a heavenly elderflower and lemon syrup. I decorated the top of the cake with an assortment of pansies, yellow carnation posies and bunches of baby’s breath.
I think this is an ideal cake to bake for any upcoming celebrations you might be having. Just follow this recipe and let me know what you think! The cake is best served with a cup of tea and an assortment of the classic, shortbread petticoat tails. I managed to pick up this celebratory tin of shortbread biscuits in M&S a few days before the wedding; I know that I’m going to hold onto it for years to come.
For the sponge:
6 medium eggs
100g natural yoghurt
450g golden caster sugar
450g self-raising flour
finely grated zest of 1 lemon, plus juice
3 tbsp elderflower cordial
For the icing:
300g full fat cream cheese
700g icing sugar
finely grated zest of 1 lemon
fresh flowers to decorate
For the sponge:
- Pre-heat the oven to 160˚C. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment.
- In a jug, whisk the eggs, yoghurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk.
- When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth.
- Divide the cake mixture between the tins, level the surfaces and bake for 40 minutes.
- Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick and then spoon the lemon and elderflower syrup over the cakes.
- Leave to cool in the tins. Once cool, you can wrap the cakes in cling film and keep them for three days before icing.
For the icing:
- Begin by beating the butter until smooth with an electric hand whisk. Sift and add half of the icing sugar, and whisk for 2-3 minutes. Add the remaining icing sugar, cream cheese and lemon zest, and whisk again for another 2-3 minutes until smooth.
- Stack the cakes on a cake stand with plenty of icing between each layer. Put most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls.
- Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
Here are a few more pictures of the end result! ♡
I hope you enjoyed this post my little treacle tarts! Make sure to let me know in the comment section below, your favourite moment from the Royal Wedding ☁️🎀🏰🌸👰🏼
If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) 💕🍰🍋🌼
I’m sending lots of love to you all and I hope you have a splendiferous week filled with blush pink peonies and lemon drizzle slices! 🍋🍥🌸