Harry & Meghan's Wedding Cake
May 22nd, 2018
Harry and Meghan’s wedding cake is made by Claire Ptak, owner of Violet Cakes London. Her signature style is to cover cakes with rich layers of buttercream. In addition, she often uses fresh flowers to decorate the cakes. Are you curious to know what flavours are in the Royal Wedding Cake and how to make this cake yourself? Keep reading!
Harry and Meghan’s wedding cake is made by Claire Ptak, owner of Violet Cakes London. Her signature style is to cover cakes with rich layers of buttercream. In addition, she often uses fresh flowers to decorate the cakes. Are you curious to know what flavours are in the Royal Wedding Cake and how to make this cake yourself? Keep reading!
The cakes of the Royal Weddings consist of no less than 200 Amalfi lemons, 500 biological eggs, 20 kilos of butter, 20 kilos of flour, 20 kilos of sugar and 10 bottles of Sandringham Elderflower Cordial! The base of the cake is an airy lemon sponge cake. The sponges are cut into several layers and every layer is filled with the same rich filling. Every layer of sponge is drizzled with Elfderflower syrup. Elderflower has a soft and floral flavour and is often incorporated in a syrup. On every layer, a small layer of lemon curd, made of Amalfi lemons. These lemons are from the popular Italian Amalfi Coast. The lemon is recognizable by the untreatable peel, which means you can eat the lemon with the peel. An Amalfi lemon is less bitter than a regular lemon and is also a lot bigger. On the lemon curd, a layer or Swiss Meringue Buttercream with elderflower is added. The sweet buttercream is a delicious counterpart to the sour lemon curd. The entire cake is covered in a rich layer of buttercream.
Want to make it yourself? For the base of the cake you can use the FunCakes mix for Sponge Cake. While mixing the batter, add 1-2 teaspoons of PME natural flavour lemon to 500g of the mix. When you’ve baked the cake, for example using this baking pan, cut the cake in 3 layers.
Then, make the Swiss Meringue Buttercream. Heat 200g of pasteurized egg whites au a bain-marie (for sale at the supermarket) in a heat-resistant bowl. When the egg whites are warm, add 400g of sugar. Keep stirring with a whisk until there’s not a grain of sugar left. Remove the bowl from the pan and mix the batter at a high speed until it’s firm and you can pull peaks. If you’re using a balloon whisk, replace it with a flat beater. Then, add 600g of butter to the egg white mixture, block by block, while you keep mixing. Only add the next block when the other block is completely submerged. Add a tea spoon of vanilla extract and elderflower syrup (available at a supermarket) to add flavour. Mix the entire batter for 10 minutes on high speed.
Drizzle every layer of sponge cake with elderflower syrup. Brush each layer with lemon curd, which you can buy at the supermarket. Spread a generous layer of buttercream on every layer. Lay all layers on top of each other. Cover the cake with a royal layer of buttercream. This doesn’t have to be tight, some smears are allowed here and there. On Harry and Meghan’s Wedding Cake, white peonies are added as decoration, these were removed before serving. When sticking flowers in a cake, you should use flower pics so that the stem doesn’t come into contact with the cake. Also make sure to place unsprayed flowers on the cake.
Did this Harry and Meghan wedding cake inspire you for your own wedding cake or another cake? Let us know and share your cake with us on Instagram!