Recipes

[GingerPeach]

From this to something for home (first from Food and Wine via Twitter; second from Belvoir Farms):

200 Amalfi lemons
500 organic eggs from Suffolk
20kgs of butter
20kgs of flour
20kgs of sugar
10 bottles of Sandringham Elderflower Cordial

The baking of the #RoyalWedding cake is under way!

Elderflower and lemon drizzle cake

Serves 12 Prep time 20 minutes Bake time 45-50minutes

Ingredients

• 225g/8oz butter, softened
• 225g/8oz caster sugar (superfine sugar)
• 4 large eggs
• 225g/8oz self-raising flour, sifted
• zest and juice 1 lemon
• 100ml/4fl oz Belvoir Elderflower Cordial
• 30ml/2tbsp granulated sugar

Method

1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a 20cm round, deep, loose-based tin and line with baking parchment.
2. Place the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.
3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
4. Squeeze the lemon juice, then sieve to remove the bits, and stir in the cordial. Use a fine skewer to ****** the cake all over. Pour over the syrup, then sprinkle over the sugar – it should sink in but leave a crunchy crust. Leave to cool completely before removing the cake from the tin. Serve in wedges.

[OKPrincess]

[GingerPeach]

1. A filling made from Amalfi lemon curd and elderflower buttercream ties all the elements together. The cake is decorated with Swiss meringue buttercream and 150 fresh flowers, mainly British, and in season, including peonies and roses. 

2. The wedding cake is to be served at the Reception. It was designed by Claire Ptak and features elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees, as well as a light sponge cake uniquely formulated for the couple. 

   From Kensington Palace Twitter:  the above details re the cake!

   Thank you, @OKPrincess, for the picture.

[BettyNewbie]

the cake  went for a natural look as well

[OKPrincess]

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@GingerPeach wrote:

1. A filling made from Amalfi lemon curd and elderflower buttercream ties all the elements together. The cake is decorated with Swiss meringue buttercream and 150 fresh flowers, mainly British, and in season, including peonies and roses. 

2. The wedding cake is to be served at the Reception. It was designed by Claire Ptak and features elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees, as well as a light sponge cake uniquely formulated for the couple. 

   From Kensington Palace Twitter:  the above details re the cake!

   Thank you, @OKPrincess, for the picture.

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You’re welcome.

[SXMGirl]

I thought the presentation of the cake was so beautiful and different from what we usually see with wedding cakes.

[Kachina624]

I hope they got all the ants off of the peonies

[Group 5 minus 1]

What do elder flowers taste like?

[Hoovermom]

I thought it was gorgeous and hopefully tasted delicious.  I was struck by the "imperfections" in the icing.  Beautiful though.

[colliemom4]

I read that their traditional wedding cakes are fruitcakes, which I found interesting. They look like wedding cakes but are fruitcakes.