MY ROYAL WEDDING CAKE| Lemon and Elderflower Cake

TeamStein

Royal Wedding Bake Off Cake- Lemon and Mascarpone | Prince Harry and Meghan Markle
My take on the Royal Wedding cake
I hope you enjoy this video

Love Charlotte
x

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Music by epidemic sound

This video is a collaboration with a YouTube baker and Mummy vlogger SoSallyO – Go check out her royal cake recipe here-

Recipe –

220g butter or stork baking margarine softened, plus a little extra to grease the pans
220g white caster sugar
zest of 1 lemon
4 free range eggs
220g self raising four, sifted.
3 tablespoons undiluted elderflower cordial

Lemon & Elderflower Syrup
freshly squeezed juice of ½ lemon
80ml undiluted elderflower cordial
2 tablespoons caster sugar

Icing
325g mascapone
2 tablespoons undiluted elderflower cordial
8Tbsp icing sugar sifted.

INSTRUCTIONS
Heat the oven to 170 /fan 160c/gas 4.
Grease and line two cake tins
Beat the butter,sugar and lemon zest together until light and fluffy.
Gradually add the beaten egg, a little at a time, beating well in between each addition.
Gently fold in the sifted flour, adding enough undiluted cordial (3 tablespoons) to create a dropping consistency ( the mixture should drop off a spoon when lightly tapped)
Divide the mixture between the two tins
Put both tins on the middle shelf of the pre-heated oven and cook for 25-30 minutes.
Remove the cakes from the oven, they should have shrunk slightly away from the tin and a skewer inserted in the middle should come out clean.
Leave in the tins to cool for 10 minutes, then remove and leave to cool completely on a wire rack.
While the cakes are cooling make the lemon & elderflower syrup by combining the (80ml) undiluted elderflower cordial, lemon juice and sugar in a bowl.
Then make the icing by whisking the mascarpone, (2 tablespoons) undiluted elderflower syrup and icing sugar together until thick and smooth.

Using a pastry brush, bush the elderflower and lemon syrup on the cut side of each cake layer.
Place the base of one of the cakes on a plate or cake stand and spread with mascarpone icing.
add the next layer cut side down. Repeat with remaining layers, ensuring that the top layer is placed cut side down.
If you like the ‘naked’ look thinly spread the rest of the icing on sides of the cake and then add on the top making a thicker layer.
Top with fresh flowers, making sure that you remove them before cutting and eating the cake!