A Royal Wedding Cake with Elderflower, Marmalade and a Mascarpone Frosting
INGREDIENTS(Cuts into around 90 slices)
- 375g unsalted butter
- 375g caster sugar
- 250ml sunflower oil
- 250g marmalade
- 250ml whole milk
- 30g poppy seeds
- 160g candied peel
- 625g plain flour
- 15g baking powder
- 8g bicarbonate of soda
- 5g salt
- 13 eggs
- 480 caster sugar
- 300ml freshly squeezed orange juice
- 150ml elderflower cordial
- 75ml lemon juice
- 2kg Italian mascarpone
- 800ml double cream
- 65ml elderflower cordial
- 1kg icing sugar
As Harry and Meghan prepare for their very special Royal Wedding, we have been inspired by the scents of the season and blooms from the garden for this beautiful wedding cake. A citrus and elderflower glaze drenches the sponge with flavour and a most pleasing texture, while the elderflower and mascarpone frosting offers a light, delicate flavour with all the creaminess of a traditional buttercream.
Making a wedding cake from scratch may, naturally, seem a daunting task, but with a logical approach and a free afternoon on your hands, working steadily towards a stunning tiered result is quite the most satisfying and pleasing of tasks – and never more so than when your show-stopping masterpiece is so delicious!
So, put on your favourite playlist and have a go, you’ll be astonished by what you can achieve.
This recipe is adapted from a much-loved loaf that we have made in our Patisserie on the farm for many years now, so for smaller gatherings, pick one up from our farmshops in London or the Cotswolds or alternatively, order online here.
You will Need:
x1 freestanding mixer, x1 30cm cake tin, x1 20cm cake tin, x1 10cm cake tin, greaseproof paper, 1 large platter or cake stand – 35cm in diameter or larger if possible, x5 large piping bags, x1 dough scraper or large palette knife, x1 small palette knife, x3 30cm dowel rods, x1 7-inch cake disc, x1 3-inch cake disc
Pre-heat the oven to 180°C and grease and line each of your three cake tins.
In your freestanding mixer, cream together the butter and sugar until light and fluffy. Add the marmalade, sunflower oil, milk, poppy seeds and candied peel and beat once again until incorporated.
Sift the flour, baking powder, bicarbonate of soda and salt into a bowl. Crack three eggs at a time into the freestanding mixer and pour in a quarter of the flour mixture. Mix until combined and repeat with the remaining eggs and flour. Once fully incorporated, divide the mixture between each of the tins so that each is 4-5cm deep with cake mixture. For added assurance that each layer is identical, weigh the quantity of mixture that you put into each tin and replicate for your next batches.
Bake for 20 minutes before checking and covering any of the cakes that look like they are colouring too quickly with foil. Bake the 10cm cake for 20-25 minutes, the 20cm cake for 35-40 minutes and the large cake for 45-50 minutes or until a skewer inserted into the centre of each comes out clean.
While the cakes are cooking, prepare the glaze by combining all of the ingredients in a pan and stirring gently over a medium heat until the sugar has dissolved and you have a glossy thick mixture.
When the cakes have cooked and are ready to come out of the oven, brush each with a generous covering of the glaze while still in the tin. Set aside to cool before turning onto a wire rack to cool completely.
Prepare your next batch of cake batter and repeat the process a further two times until you have three neat sponges for each of the three layers of the cake.
Your frosting can be prepared well in advance if needed. Simply combine all of the ingredients in a freestanding mixer and beat until you get a lovely thick frosting. Be careful not to over-beat the mixture as the cream will stiffen it. Taste and add a little more elderflower or a splash of lemon juice should you wish. Transfer into 4-5 large piping bags, tie at the top and store in the fridge until ready to use.
To assemble the cake, start with the 30cm base. Put your first layer of cake onto the plate or cake stand with the bottom side facing up. Pipe a generous layer of the frosting on top and smooth with a palette knife. Place the next cake on top, this time with the top of the cake facing upwards. Pipe on the frosting once again, smooth and add your final 30cm layer with the bottom side facing upwards. Set aside and repeat this process with the 20cm and 10cm cakes placing each onto separate plates.
Place the 7-inch cake disc into the centre of the 30cm cake and mark three evenly spaced points around the outside. Remove the cake disc from the top and place three dowels roughly 1cm further into the centre from the marks made. Push the dowels to the bottom of the cake and trim the tops with a pair of scissors so that they are flat and each sits around 0.5cm above the cake. Place the cake disc on top to form the base of the second tier of the cake. Place the second tier onto the cake disc and repeat the process with the 3-inch cake disc and dowels before placing your final layer on top.
You are now ready to ice the outside of the cake. Starting with the bottom layer, pipe your icing around the edge, turning the cake stand as you go. Keep an even pressure on the bag and continue until the piping has reached the top of the tier. Next pipe around what can be seen of the top of the base tier. Repeat the process with the second and third tiers.
Starting with the base tier once again, smooth the icing by holding the dough scraper in a vertical position applying some gentle pressure as you turn the cake until a smooth, even surface begins to appear. Use a palette knife to smooth the top of the tier and then repeat the process with the dough scraper and palette knife on the second and third tiers. Your cake should be beginning to take shape. Once each tier and top has been evenly covered, touch up any areas with additional icing and your palette knife. Store in the fridge until ready to decorate.
Decorate shortly before serving with flowers, herbs and stems of your choice.