For cupcakes I recommend checking them at 15mins or so to see how they’re doing. And this cake looks beautiful and sounds wonderful I will try it like I have most of your cakes. Bring to room temp and rewhip before using. I was actually shocked to find elderflower cordial in the first grocery store I checked. Hi Tamara! No, your Saint Germain edelflower liqueur won’t sit on the shelf! Thank you. I don’t have cup measures (I’m in the UK) and I don’t want to mess p the recipe when I make it! I wouldn’t reduce the sugar in the frosting as it’s needed for the structure of the meringue. I made this cake and it was a hit! You did a great job replicating the royal wedding cake! This cake is worth all the time and effort to make. Ikea carries a really nice elderflower syrup. I would do a 6″ 8″ and 10″ then based off of that serving chart . The buttercream can be tricky to get lighter — is your butter more on the yellow side? Elderflower infused lemon cake layers with lemon curd and elderflower buttercream. I haven’t checked, but I wonder if Claire has a video of how to do this on her Instagram? Thank goodness I don’t have to deliver till day after tomorrow. As I had a hand held mixer do you think I might not have whipped it enough as you have stated (as my arms were aching (lol),?). Hi luv just to let you know the cake was amazing, the venue said it cut beautifully., everyone loved it .I wanted to send you a picture but cant send it. A 20min session in the fridge and then rewhipping should bring it all back together nicely Oh and the recipe makes enough frosting to fully frost the cake, in case people didn’t want to use the curd after all. So happy to hear that!! I didn’t make the lemon elderflower cake, but used a white sour cream cake recipe I have and made a plain vanilla butter cream. The cake being eggy and fragile leads me to believe it was overmixed. Add vanilla. In both sponge and cream? I bought the IKEA Elderflower but have read it was too seeet. Filled it with more curd and iced it with the elderflower syrup for flavoring. We have high grade flour and plain, no idea what the difference is but I expect its to do with gluten content. For the mixing you want to make sure that you don’t mix too much once you start adding the flour. Gradually beat in the icing sugar until pale and fluffy, then beat in the cream and elderflower cordial. Fran. I think it will be too thin, but I just posted a new Lemon Cake recipe here: https://livforcake.com/lemon-cake/ I would use that one and 2x the recipe for three 9″ pans. Can a one year old consume elderflower? Best wishes Jan, The buttercream should be light and fluffy, but not as light as whipped cream. Thanks for having both measuring options, LFC! Grease and base-line three 20cm/8in loose-bottomed round cake tins with baking paper. The buttercream does get quite soft at room temperature (just like butter would) but if it’s not too warm it should be fine. I dip a pastry brush into a small bowl of the cordial and generously brush it on. It should not be dry, especially with the syrup! I kinda just add the milk first the the lemon juice — I don’t mix them together in advance. have 3 9″ cake tins. Any tips? I need to be more organized. Thanks for the feedback . Gluten-Free flours are denser and heavier than wheat-based flours. Thanks again! Hi Alina! The best part was I didn’t have to trim the cakes. Glad it all went well and that everyone loved it. fill them and buttercream them and then freeze , say 2 weeks before the wedding and then get out the day before the wedding to take to the venue. Mine are 2″ deep, but 3″ would work fine. Just pay attention and follow the directions, you can’t go wrong with this outstanding cake. Lemon curd lasts a couple weeks in the fridge but it freezes really well! I haven’t tried different sizes yet for the wedding cake but fingers crossed. The nutritional information and metric conversions are calculated automatically. I want to make different sizes and depths , same as Harry and Meghans cake. However, once sliced and served I found it very dry. I use whole eggs in my curd recipe simply as a preference. Repeat with next layer. I would then like to do a 40 portion and and a 12 portion cake. I bought the IKEA Elderflower drink concentrate and ended up using about 3 Tablespoons total (for 1/3 of the buttercream recipe). I used a ton of frosting but there was still enough leftover to do another cake. Hi Saachi! Hi Liv Hi Mel! Would it make a difference? Hi Cynthia! Hi Sarah! This recipe/ flavour would be great for wedings, baby showers, birthdays, you name it. Everyone adored it. So the recipe states 3 cups of flour when it’s really 3 1/8 cup of flour. ( since they won’t be edible). I would refrigerate overnight though. I’m planning on making it this weekend. I am going to use a more basic buttercream flavoured with lemon and elderflower cordial to cover the cake as I haven’t time to try the Swiss Meringue Butter cream you made – though will do very soon,. Awesome about the cake taking the second highest bid! And my icing was nice and stiff until I added the butter, then it got too loose (and flattened) to really maintain the moat to keep the curd in. Caster sugar would work great for the buttercream for sure though! They baked in half the time specified and I only used a fraction of the lemon curd and half the buttercream. Happy to hear you liked it . Good luck with your bridal shower cake . It should not get grainy at all provided the sugar was properly dissolved in the first place. Thanks . Here’s a serving chart that might help too: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html. No worries at all! I hope this helps! The cake should not be dry even without the syrup – I would bake it for a little less time. If you use fresh (non-edible) flowers like I did, be sure to protect them from the cake (I used floral tape around the stems). I weighed my flour which is 360 g, but the recipe Given in weight is actually 375. What should I do? Do u freeze after the cake is coated with elderflower cordial? Everyone went for the second serve. It’s doable, but you’d be whipping for a LONG time by hand first to cool the meringue and then once the butter is incorporated.
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