Comments on: Lemon Elderflower Cake (Copycat Royal Wedding Cake)

By: Olivia

Olivia — Wed, 11 Sep 2024 16:27:43 +0000

In reply to LinZ. Hi LinZ! So glad you liked this recipe. My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn't be too dense and should rise almost to the top of an 8x2 cake pan. Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) or not using room temperature ingredients so the cake batter doesn't emulsify properly. Thank you for your feedback!

By: LinZ

LinZ — Wed, 11 Sep 2024 00:27:17 +0000

I’m starting the quest for wedding cake recipes to bake my daughter’s wedding next September (plenty of practice time!) — and yours was the first! My 3 6″ layers baked up beautifully (especially the 2 layers using the Wilton strips; I need another set!) and the final assembled cake was almost as pretty as yours, but the texture of my layers were a bit denser than I’m hoping for; it may have been because I forgot to end with flour when alternating the batter mixing. Just for others’ reference, I wound up adding 6 TBSP of St. Germaine liquer to the buttercream (I did SMBC), but thought the elderflower taste was very subtle, barely noticeable. And the lemon curd (though delicious) also overshadowed any elderflower taste in the cakes from the brushed on liquer. Still, what a fun and delicous baking project — thank you!

By: Olivia

Olivia — Tue, 23 Jul 2024 16:13:35 +0000

In reply to Helen.

Hi Helen! Here are my tips for making it in advance:
* The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
* The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temp and rewhip before using.
* The curd can be refrigerated for up to a week or frozen for up to 3 months.
* The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.

The frosting can be finicky if not fully thawed when rewhipped. Read this post for tips in case it curdles: https://livforcake.com/swiss-meringue-buttercream-recipe/

By: Helen

Helen — Sat, 20 Jul 2024 19:23:53 +0000

How far in advance could you make this for a wedding? Could you do the icing day before, store in a fridge? Would appreciate your thoughts!
Thanks

By: Olivia

Olivia — Wed, 06 Mar 2024 17:32:49 +0000

In reply to Ellen. Hi Ellen! Yes, as long as it is properly supported.

By: Ellen

Ellen — Mon, 04 Mar 2024 17:08:56 +0000

I plan on trying out this cake this week as a possible wedding cake! Would you say the recipe would hold up well as a tiered cake?

By: Olivia

Olivia — Thu, 04 Jan 2024 17:48:03 +0000

In reply to Amy. Hi Amy! IMO the lemon curd is the start of the show here. The elderflower is subtle and I feel like an elderflower cake on it's own would be a bit plain.

By: Amy

Amy — Mon, 01 Jan 2024 17:58:32 +0000

Hi! Currently making this for my brother’s engagement party! Can I do without the lemond curd or is it a wow factor in this recipe?

By: Olivia

Olivia — Tue, 12 Sep 2023 19:48:43 +0000

In reply to jasmine vu. So glad you loved it!

By: jasmine vu

jasmine vu — Tue, 12 Sep 2023 15:39:05 +0000

In reply to Olivia. thank you so much for your response!! super helpful. the cake was very very yummy!!!!