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Happy 4th Of July – An Homage to The Royal Wedding Cake

I was intrigued by the cake created for the royal wedding, you know Prince Harry and Meghan Markle, elegant and simple with lovely flavors both delicate and bold. When I read about the cake I knew instantly that I wanted to make it. The recipe was published, sort of, it fed thousands so I couldn’t use that recipe, trimming down such a massive amount of ingredients is impossible. A few years ago I found a great recipe for Genoise and decided to use that recipe adding lemon zest and an elderflower soaking syrup. The buttercream is from Stella Parks on Serious Eats @bravetart. I added some elderflower cordial as a flavoring along with the vanilla. It’s fabulous.

One thing I found very interesting is that the quality of buttercream can vary depending on the type of butter you use. I like Kerrygold unsalted it’s super creamy and seems to have a slightly higher fat content.

This cake is going with me to an outdoor BBQ, don’t worry it won’t sit outside in the heat. The BBQ is at my neighbors and I can leave the cake at home until we are ready to serve, I can run home and bring the cake when it’s time for dessert.

I have not tasted it at least not the sum of all its parts, nor do I have any photos of the cut cake since I won’t be serving until tomorrow. Fingers crossed that everyone likes, I want to wish all who celebrate Independence Day in the USA a wonderful day.

Note: If you don’t have cake flour make your own for 1 cup you remove 4 tbs of the flour and replace with 4 tbs of corn starch.

Lemon Curdย 

Recipe from Martha Stewart

1 cup sugar

1 tbs lemon zest

2/3 cup fresh lemon juice

8 egg yolks from large eggs

10 tbs unsalted butter cut into small pieces

1/4 tsp kosher salt

Whisk together the sugar, lemon zest, lemon juice, egg yolks and salt in a medium size saucepan off heat. Add the butter and cook over medium low heat whisking constantly until the mixture thickens and coats the back of the spoon. ย Remove from heat still whisking (this is important you do not want your eggs to scramble) Pour through sieve into container or bowl, cover with plastic wrap you press onto the surface of the curd and refrigerate until cold preferably overnight.

Elderflower soaking syrup

1 cup sugar

3/4 cup water

1/4 cup St Germaine or elderflower cordial.

Bring to a boil, lower heat and cook until sugar is melted, approximately 15 minutes. Pour into container and allow to cool.


From Gourmet Magazine

2/3 cup sugar

1 cup cake flour (sifted first then measured)

1 tsp salt

1 tsp vanilla

zest of one lemon approximately 1 tbs

5 tbs butter melted and cooled

Heat oven to 350 degree’s

Prepare 2 round 8 inch baking pans, spray with cooking spray and lay a parchment round. Spray or grease the pan and dust with flour. Set aside.

Whip the eggs, sugar, vanilla on medium high until tripled in volume and when paddle is lifted it forms a ribbon. ย Melt the butter in a small bowl and set aside. Add the salt to the sifted and measured flour. Sift the flour in 3 installments into the egg mixture gently folding with each addition. Place a scant 1/4 of the batter into the melted butter and mix to combine then add back into the batter folding until incorporated completely. Divide equally into baking pans give a gentle tap on the counter and bake for 25-30 minutes until lightly browned. Let cool in pans for 10 minutes then turn onto cooling racks.

Swiss Meringue Buttercream

Recipe found on Serious Eats by @bravetart- Stella Parks

6 ounces room temperature egg whites ( 2/3 cup or 5-6 large eggs)

11 ounces (1 2/3 cup sugar)

1/4 tsp cream of tartar

3/4 tsp kosher salt

20 ounces (5 sticks) unsalted room temperature (soft) butter cut into pieces ( I recommend using Kerrygold unsalted butter)

1/2 tsp vanilla extract

2 tsp elderflower cordial (use more if you like I went for subtle)

Heat about 1 1/2 inches of water in a large saucepan, bring to a simmer. Put the egg whites, sugar and salt into the bowl of your stand mixer and stir with heat proof spatula. Place over the simmering water making sure not to let the bottom of the bowl touch the water. Stir constantly with he spatula until the sugar is COMPLETELY melted and the egg whites are almost hot to the touch. Remove the bowl and attach to your mixer and beat on medium high for about 10 minutes or until the egg whites are thick and glossy and completely cooled. With mixer on add the butter one or two tbs at a time until you have added all of the butter. It’s ok if the buttercream breaks or curdles keep beating it will come together again. Add the vanilla and elderflower cordial and beat a few more minutes. Use immediately but you can make ahead of time and refrigerate. If you do bring to room temperature and beat again before use. For more detailed instructions click here

Putting It all together

Slice off (carefully) the top of the cake very very thinly. Put the bottom layer cut side up on your cake stand and using the pastry brush dab with the elder flower syrup. Pipe some of the butter cream along the edge of the cake and fill the middle in with a thin layer of lemon curd, spread some of the butter cream over the curd. Now add the top layer cut side down (bottom of cake is the top). Spread cake with thin layer of butter cream, a crumb coat. Refrigerate for 1 hour. Frost the rest of the cake. The cake should be brought to room temperature before serving and this is not a good cake to serve outside in the heat, the buttercream is fragile and will melt quite quickly. This buttercream is best served at room temperature not cold so if the cake is refrigerated take it out about an hour before serving.

17 Comments Post a comment
  1. hocuspocus13 #

    That was a lot of work…maybe you should have just brought over a bottle of wine…๐Ÿท๐Ÿท๐Ÿท…

    ๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰HAPPY ๐ŸŽ‰ 4th of ๐ŸŽ‰ JULY ๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰

    July 3, 2018
    • Lol! Good idea!! Btw have not seen any posts from you in a long time. Hope all is well and Happy 4th of July๐Ÿ‡บ๐Ÿ‡ธ

      July 3, 2018
      • hocuspocus13 #

        I do believe I have had quite enough of WP with all its ups and downs

        WP put Cookies on my blog which I am not in favor of it is a breech of personal information

        I tried to opt out but WP wouldn’t let me

        …and so on and so on and so on!

        All is good not doing any writing these days just some reading I ordered several books online about plants and their magickal abilities can’t wait til they arrive

        How are the doggies doing

        Hope all is wonderful in your life

        Spending the Summer in AC ๐ŸŽ‡๐ŸŽ‡๐ŸŽ‡

        July 3, 2018
      • I was afraid you were not posting anymore I miss them. Doggies are doing good thanks. Very happy to see you here and the books sound wonderful. I have always been interested in magickal properties of plants and stones. What is the name of the book? Stay cool, yes AC is blasting. Happy 4th of July. It sucks what happened regarding WP etc but know you are missed!

        July 3, 2018
    • Wonderful recipe! Also what an inspiration to have! I loved the recipe and I can be sure as hell that I will not wait for a wedding or the 4th of July to make it. ๐Ÿ™‚

      July 29, 2018
  2. Happy 4th of July Suzanne. โค โค โค

    July 4, 2018
  3. Four times delicious, Suzanne. Happy Fourth of July hugs!

    July 4, 2018
  4. A great way to celebrate with a slice or two! Happy 4th of July Suzanne!

    July 4, 2018
  5. Happy Fourth!

    As yet I haven’t made Genoise (have you missed out the eggs in the ingredients list?). But there’s already a lot of effort there with the Swiss meringue and lemon curd! That’s one beauty of a dessert. Positively drooling! It’s bound to taste as good as it looks, if not better.

    July 4, 2018
  6. queensashy #

    The cake is beautiful Suzanne! Happy 4th of July!

    July 4, 2018
  7. Suzanne, your cake looks so delicious to me. Have you and your neighbour finished all?
    How hot in your country, it was so hot here and now! Have a nice weekend:)

    July 6, 2018
  8. What a glorious cake! I hope you’ll update us on the taste test!! And I hope you had a lovely time at the party!

    July 10, 2018
  9. This look luscious Suzanne! You are amazing to tackle such fancy recipes!! Interesting to think about trying different butters to alter the flavor of the buttercream. And how was your bar-b-que on the 4th??! hugs hugs!

    July 10, 2018
  10. What a challenge but knowing you the cake turned out great.

    July 16, 2018
  11. petra08 #

    What a cake you made! Swiss Meringue Buttercream! Oh my! And I am not even a cake person! Your friends are very lucky ๐Ÿ™‚

    August 13, 2018
  12. I hope you’re doing well, Suzanne. Hugs on the wing.

    August 16, 2018

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