Who’s going to wake up at 4am tomorrow morning to watch the Royal Wedding? Me!!! Celebrating the Royal Wedding with cake, I present to you Mini Lemon Wedding Cake. A fitting cake for BRITISH month.
When I heard that Prince Harry and Meghan Markle was getting married, I was more excited to find out about the cake than the dress!!! The cake is going to be Lemon and Elderflower flavored cake made by a Claire Ptak of Violet Bakery in London. Turns out, having a cake at a Royal wedding is really out of the ordinary. I just learned that most Royal Weddings have Fruitcake instead of cakes for their wedding cake. So to have a Lemon and Elderflower cake is kind of unique! I can’t wait to see what the cake looks like but in the meantime, here is my version of a Mini Lemon Wedding Cake!!
To make the mini wedding cake, make the cake batter and prepare your baking pan with parchment paper.
Since we are doing mini cakes, we are going to use 2 9×13 baking pans instead of 1 9×13 pan. We want the cakes to have a short layer.
When the cakes are baked and cooled, using a biscuit or a round cuter, cut the cakes into 2 round sizes, 3 cm and 5 cm.
Put them in the fridge to so it won’t be to fragile when you ice it with buttercream.
When it is ready to ice, you can take the mini cakes out of the fridge and ice it with the buttercream.
The first layer is your crumb coat. If it does not look as pretty, don’t worry about it. You will put another layer of buttercream as your final layer.
As for the flower on top, it is really easy to make. All you need is fondant, a little bit of shortening and your fingers!! I learned it from this really easy tutorial from Youtube. Youtube has a lot of how-to’s videos about cake making. Some them are just mesmerizing!!
Take a little piece of wax paper (not parchment so that the fondant will not stick). Put a little bit of shortening for your fingers and little pieces of fondant.
Take a little bit of the shortening in between your thumb and point finger. The shortening makes it so easy to shape the fondant.
Gently flatten it to make the shape of a petal.
Curl up the first petal. This will be the first curl or “foundation” for the flower.
Purrtyyyy!!! Isn’t it cute?! Now the size of the flower depends on the size of the petal. If you are making a small flower, make a small petal. If you are making a larger flower, you can make a larger petal.
Then keep on adding the petals until it looks like a flower.
If you want a large flower, add more and more petals. If you want to make a mini flower, you can stop until you get the desired shape. Gather and pinch the bottom of the flower.
Here is the final flower!!
Assemble the cakes and the rose and you have this beautiful Mini Lemon Wedding Cake to celebrate The Royal Wedding of Prince Harry and Meghan Markle.
Happy Baking !!
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- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup butter, softened
- 4 1/2 cups powdered sugar
- 2 1/2 tbsp lemon juice
- 2 tbsp heavy cream
- 2 tsp lemon zest
Ingredients
Lemon Cake
Lemon Buttercream
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- Preheat oven to 350 degrees F. Grease and line with parchment paper 2 13x9 baking pans.
- In a stand mixer, mix together butter and sugar until fluffy. Add the egg and vanilla and mix until combined.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a measuring cup, measure 1 cup of milk and set aside.
- Using the 3 by 2 process, add flour and milk alternatively into the butter mixture. End it with flour. Do a final scrape and mix until combined.
- Add the lemon zest and lemon juice. Mix with the spatula.
- Divide evenly onto the baking pans. Bake for 25-30 minutes until an inserted toothpick comes out clean. Cool before decorating.
- In a stand mixer bowl, beat the butter until creamy. Add the rest of the ingredients and mix until creamy.
- Add the heavy cream until it's the right consistency.
Adapted from : Oh Sweet Basil and Sally's Baking Adventures
