Don’t you just love happy news?
When my gorgeous step daughter announced her engagement recently, it provided the perfect opportunity to make her a cake to celebrate. Using the Lemon and Elderflower wedding cake made for Harry and Meghan as my inspiration, I went to on a bit of a research mission and found everything I needed on YouTube.
Seriously lots of fun!
Here’s how it all came together. Divide your cake mixture into three, 19cm or 7 1/2 inch tins.
Brush each cake layer with your Lemon and Elderflower Syrup then spread the White Chocolate Swiss Meringue Buttercream and Lemon Curd between each cake layer. I used satay sticks to hold my cake in place.
Apply a layer of the Swiss Meringue to form what’s called a, Crumb Coat. This will stop cake crumbs from mixing in with the final buttercream layer. Pop your cake in the fridge for 30 minutes to set the buttercream.
Once your crumb coat is nice and firm, start by icing the top first, then the sides with the remaining buttercream mixture.
The unevenness of the buttercream gives the cake a beautiful modern look. Cover loosely with cling film and place in the fridge to set.
Now for the flower making. I played around with icing colours until I had the tones I wanted.
Buttercream roses…..here we come!
These roses were all made using a piping bag and a ‘Tear Drop’ shaped tip.
Once you’ve made your roses, place them in the fridge until you want to decorate your cake.
Mix up a batch of white icing to secure the flowers in place.