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Royal Wedding Cake


ROYAL WEDDING TEA PARTY! RECREATE HARRY AND MEGHAN’S ROYAL WEDDING CAKE WITH BAKE ME TO PARIS



The Royal Wedding of Prince Harry and Meghan is almost here! We are super excited to celebrate in style with none other than our finest Royal Albert bone china, we did receive a royal warrant in 1897 after all.

We heard from Vogue that the Royal Wedding cake will be made by British baker, Claire Ptak, owner of Violet Bakery in London. Claire will create a lemon and elderflower cake decorated with buttercream and fresh flowers – yum!

To make our Royal Wedding tea party as royal as can be, we teamed up with one of our fave bakers, Alexandra Suta of @bakemetoparis on Instagram, to recreate the Royal Wedding cake (with a cheeky twist of course).



Royal Wedding Cake


A ROYAL TEA PARTY



A royal tea party is the perfect way to celebrate the Royal Wedding in true British style. Tune in while eating delicious royal inspired cake from your Royal Albert fine bona china. Oh, and why not throw in some fresh flowers to make it extra fancy.



Royal Wedding Cake


A ROYAL CAKE



Inspired by Harry and Meghan’s Royal Wedding cake, Bake Me to Paris created a Lemon & Raspberry cake:



INGREDIENTS - Vanilla Sponge


6 eggs
9 oz oil
1.5 tsp vanilla extract
1.5 cups of milk
16.5 oz flour
20 oz cornstarch
1.25 tsp baking powder
3/4 tsp of salt

INGREDIENTS - Lemon Curd


4 eggs
3.5 oz butter
5 oz sugar
3 untreated lemons - zest and juice (making approx. 4-5 oz lemon juice)
2.5 gelatin sheets

INGREDIENTS - Butter Cream


9 oz sugar
5 egg whites
10 oz butter (at room temperature)

INGREDIENTS - Lemon Simple Syrup


3 oz sugar
3 oz lemon juice (approx. 2 lemons)


Vanilla Sponge



- Preheat the oven to 350 degrees Fahrenheit.
- Line three 6-8 inch cake pans with parchment paper and set aside (or bake 3 times in a single pan).
- In the bowl of your stand mixer combine the flour, cornstarch, sugar, oil, vanilla, baking powder and salt. Mix on low speed until blended and then on medium speed until smooth.
- Add the eggs one by one while mixing on low speed until incorporated, then one minute on medium speed again.
- Scrape the bowl and add the milk one half cup at a time. Mix until smooth, be careful not to over-mix.
- Split your batter into your 3 lined pans and bake at 350 degrees Fahrenheit for about 40 minutes or until a toothpick in the center of the cake comes out clean.




Lemon Curd



- Zest the lemons and mix their zest with the sugar. Let the mixture sit for about 10 minutes, while you get the other ingredients ready.
- Soak the gelatin sheets in cold water and set them aside.
- Mix the eggs, butter, lemon juice and the sugar-zest mixture in a pot. Cook on medium heat until first boil.
- Take the cream off the fire and add the gelatin; mix a bit until the gelatin is dissolved. Cover with cling wrap and let it cool completely.




Butter Cream



- Cut the butter into small cubes (around .5 inches in size).
- Prepare a bain-marie by adding about 1.25 inches of water in a pot and set it over heat so that the water heats until it boils, then turn the heat to low, so that it simmers gently.
- In a bowl that’s larger than the pot in which you’re heating the water, combine the sugar and egg whites. Once the water in the pot is simmering, set the bowl on top of it and whisk constantly until the sugar dissolves in the whites. The egg whites will stay liquid in this stage and they don’t need to raise in volume.
- Once the sugar is dissolved in the whites (their temperature will be around 120-130 degrees Fahrenheit), transfer the mixture to the stand mixer.
- With the whisk attached, whip the whites on high speed until they form stiff peaks. Once stiff peaks are formed, stop the mixer and change to the paddle attachment
- Add 1/3rd of the butter, beat the mixture on low speed until the butter is well incorporated (should take about one minute). Stop the mixer, add another third of the butter and beat it again on low speed until the butter is well incorporated.
- Add the remaining butter, beat it on low speed for about a minute and then on high speed for about 5-10 minutes, until the buttercream is fluffy and shiny. Don’t worry if the buttercream curdles in this stage, just continue beating it until it comes together. If it stays curdled, it’s because the butter-cream is too cold. Heat the bowl a bit over bain-marie (or bring the bowl with the steaming water underneath it while mixing) and then mix it again until it gets to have the correct consistency (it should look airy and fluffy).




Lemon Simple Syrup



- Mix both ingredients in a pan over medium heat until the sugar has melted. Set aside.




ROYALLY ASSEMBLE YOUR CAKE



- Cut the tops of your 3 cake layers of the cake to make them flat.

- Take the first layer, soak it with your lemon simple syrup and then pipe a line of buttercream around the edge. Spread a layer of raspberry (or strawberry) jam on top of the cake, then add half of the lemon curd on top - just make sure the lemon curd doesn’t get higher than the buttercream border so it doesn’t seep.

- Repeat the same steps for the next layer of the cake. Soak the last layer of the cake and place it upside down (with the bottom upwards) – this will ensure that the top of the cake is perfectly flat.

- Cover the cake with buttercream and decorate with beautiful fresh flowers.



LET THE CELEBRATIONS BEGIN!


Royal Wedding Cake


Royal Wedding Cake


ROYAL WEDDING TEA PARTY! RECREATE HARRY AND MEGHAN’S ROYAL WEDDING CAKE WITH BAKE ME TO PARIS




The Royal Wedding of Prince Harry and Meghan is almost here! We are super excited to celebrate in style with none other than our finest Royal Albert bone china, we did receive a royal warrant in 1897 after all.

We heard from Vogue that the Royal Wedding cake will be made by British baker, Claire Ptak, owner of Violet Bakery in London. Claire will create a lemon and elderflower cake decorated with buttercream and fresh flowers – yum!

To make our Royal Wedding tea party as royal as can be, we teamed up with one of our fave bakers, Alexandra Suta of @bakemetoparis on Instagram, to recreate the Royal Wedding cake (with a cheeky twist of course).



Royal Wedding Cake


A ROYAL TEA PARTY



A royal tea party is the perfect way to celebrate the Royal Wedding in true British style. Tune in while eating delicious royal inspired cake from your Royal Albert fine bona china. Oh, and why not throw in some fresh flowers to make it extra fancy.



Royal Wedding Cake


A ROYAL CAKE



Inspired by Harry and Meghan’s Royal Wedding cake, Bake Me to Paris created a Lemon & Raspberry cake:



INGREDIENTS - Vanilla Sponge


6 eggs
9 oz oil
1.5 tsp vanilla extract
1.5 cups of milk
16.5 oz flour
2 oz cornstarch
1.25 tsp baking powder
3/4 tsp of salt

INGREDIENTS - Lemon Curd


4 eggs
3.5 oz butter
5.5 oz sugar
3 untreated lemons - zest and juice (making approx. 4-5 oz lemon juice)
2.5 gelatin sheets

INGREDIENTS - Butter Cream


9 oz sugar
5 egg whites
10 oz butter (at room temperature)

INGREDIENTS - Lemon Simple Syrup


3 oz sugar
3 oz lemon juice (approx. 2 lemons)


Vanilla Sponge



- Preheat the oven to 350 degrees Fahrenheit.
- Line three 6-8 inches cake pans with parchment paper and set aside (or bake 3 times in a single pan).
- In the bowl of your stand mixer combine the flour, cornstarch, sugar, oil, vanilla, baking powder and salt. Mix on low speed until blended and then on medium speed until smooth.
- Add the eggs one by one while mixing on low speed until incorporated, then one minute on medium speed again.
- Scrape the bowl and add the milk one half cup at a time. Mix until smooth, be careful not to over-mix.
- Split your batter into your 3 lined pans and bake at 350 degrees Fahrenheit for about 40 minutes or until a toothpick in the center of the cake comes out clean.




Lemon Curd



- Zest the lemons and mix their zest with the sugar. Let the mixture sit for about 10 minutes, while you get the other ingredients ready.
- Soak the gelatin sheets in cold water and set them aside.
- Mix the eggs, butter, lemon juice and the sugar-zest mixture in a pot. Cook on medium heat until first boil.
- Take the cream off the fire and add the gelatin; mix a bit until the gelatin is dissolved. Cover with cling wrap and let it cool completely.




Butter Cream



- Cut the butter into small cubes (around .5 inches in size).
- Prepare a bain-marie by adding about 1.25 inches of water in a pot and set it over heat so that the water heats until it boils, then turn the heat to low, so that it simmers gently.
- In a bowl that’s larger than the pot in which you’re heating the water, combine the sugar and egg whites. Once the water in the pot is simmering, set the bowl on top of it and whisk constantly until the sugar dissolves in the whites. The egg whites will stay liquid in this stage and they don’t need to raise in volume.
- Once the sugar is dissolved in the whites (their temperature will be around 120-130 degrees Fahrenheit), transfer the mixture to the stand mixer.
- With the whisk attached, whip the whites on high speed until they form stiff peaks. Once stiff peaks are formed, stop the mixer and change to the paddle attachment
- Add 1/3rd of the butter, beat the mixture on low speed until the butter is well incorporated (should take about one minute). Stop the mixer, add another third of the butter and beat it again on low speed until the butter is well incorporated.
- Add the remaining butter, beat it on low speed for about a minute and then on high speed for about 5-10 minutes, until the buttercream is fluffy and shiny. Don’t worry if the buttercream curdles in this stage, just continue beating it until it comes together. If it stays curdled, it’s because the butter-cream is too cold. Heat the bowl a bit over bain-marie (or bring the bowl with the steaming water underneath it while mixing) and then mix it again until it gets to have the correct consistency (it should look airy and fluffy).




Lemon Curd



- Mix both ingredients in a pan over medium heat until the sugar has melted. Set aside.




ROYALLY ASSEMBLE YOUR CAKE



- Cut the tops of your 3 cake layers of the cake to make them flat.

- Take the first layer, soak it with your lemon simple syrup and then pipe a line of buttercream around the edge. Spread a layer of raspberry (or strawberry) jam on top of the cake, then add half of the lemon curd on top - just make sure the lemon curd doesn’t get higher than the buttercream border so it doesn’t seep.

- Repeat the same steps for the next layer of the cake. Soak the last layer of the cake and place it upside down (with the bottom upwards) – this will ensure that the top of the cake is perfectly flat.

- Cover the cake with buttercream and decorate with beautiful fresh flowers.



LET THE CELEBRATIONS BEGIN!


Royal Wedding Cake