A take on Meghan and Harry's Royal Wedding cake, with lemon curd and blackberry jam layers, St. Germain buttercream, and pound cake layers, made by my talented friend, Allison Risher.
lemon elderflower wedding cake, royal wedding cake
3 8'' cake layers
3 6'' cake layers
1cupbutter2 sticks, softened
1/4cupSt. Germain elderflower liqueur plus more for basting
candied lemonsgold foil, black berries, peonies, and elderflowers (for decoration)
Prepare the buttercream: whip the butter with 2 cups powdered sugar. Add cream. Keep adding powdered sugar and alternate adding St Germain until the buttercream is of spreading consistency. If it's too runny, add more sugar. Too stiff, add more St. Germain. Set aside.
For bottom layer of cake, level the tops of the 8'' cake layers. Baste each cake layer with St. Germain. Spread blackberry jam between one layer and lemon curd between the other layer. Insert dowels.
Trim the tops of the 6'' cakes and cut layers in half lengthwise. Allison discarded one layer because of height, but it's your call. Alternate layers with lemon curd and blackberry jam, basting each layer with St. Germain before adding filling. Dowel layers as you build the cake.
Cover with a thin layer of buttercream (crumb layer) and chill.
After chilled for an hour or so, finish with another layer of buttercream.
Decorations: candied lemons, gold foil, black berries, peonies, and elderflowers