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 8×2 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!
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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! ]]>
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/
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Hi Ellen! Yes, as long as it is properly supported.
]]>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.
]]>So glad you loved it!
]]>thank you so much for your response!! super helpful. the cake was very very yummy!!!!
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