It looks like our invite for the Royal Wedding may have got lost in the post, but it’s not going to stop us recreating the big day from our own kitchen…
Meghan and Harry are tying the knot, and their wedding cake is going to be a zingy, floral and vibrant arrangement, in celebration of spring. As expected, the pièce de résistance will be of the utmost provenance, seasonality and natural ingredients. However, here at the Distillery we were having a little think, and we felt there was something missing that we just couldn’t put our finger on…
As far as we’re concerned, there are very few situations for which a gin is inappropriate. Summer, winter, casual, formal, Royal Weddings… In the midst of our whisky releases, we’ve taken a ‘gin interlude’, teaming up with the lovely lot at Hello Cake to create a stunning GINspired cake, fit for the Royals. This awe-inspiring centrepiece combines a glug of our Lakes Elderflower Gin Liqueur with freshly prepared ingredients, to create a delectable sweet-treat that’s sure to get your garden party guests talking. So, get out the Union Jack bunting, and pre-heat the oven. Say ‘Hello Cake!’ to this tasty little number…
Check out the full post from Hello Cake here.
- 8oz Self-raising Flour
- 8oz Unsalted Butter (room temperature) or Stork
- 8oz Caster Sugar
- 4 Large Eggs
- 1 tsp Baking Powder
- Finely grated zest of 1 Lemon
- Good glug Elderflower Cordial (good quality)
Elderflower Gin Syrup:
- 25ml Elderflower Gin
- 2x TBSP Caster sugar
- Juice of half a lemon
- 200g Icing Sugar
- 200g Unsalted Butter
- Glug of Elderflower Gin
- Edible Flowers for Decoration
Preheat Oven to 165 degrees Fan. Line and grease 2x 6″ cakes pans.
In a large bowl, mix your butter/stork, caster sugar and grated lemon zest until it’s well combined, light in colour and fluffy (the fluffier the better).
Crack the eggs into a separate bowl, whisk a little and then add to the butter and sugar mixture along with all the flour and the baking powder. Mix until well combined. Start off mixing and slowly increase the speed.
Once its all combined add the plug of elderflower cordial and stir through.
Divide the mixture into the two baking tins and pop into the oven for around 35minutes.
Do not check your cakes for at least 25 minutes. This will affect the oven temperature which will spoil the bake!
You can tell when they’re baked if they have started to shrink away from the sides slightly and if you insert a skewer/knife into the centre and it comes out clean. Carefully take out of the tins and cool on a wire rack until they’re completely cool.
While the cakes are cooling mix together the ingredients for the syrup in a jug. And you can also prepare the buttercream whipping up the butter until light and fluffy, gradually adding the sugar and then adding the Elderflower Gin at the end.
Once the cakes are cool cut any uneven top off the cake and then cut cake horizontally in half with a long serrated knife, using a pastry brush, drizzle each sponge with the syrup.
Sandwich the sponges together with the buttercream and use one of the bottom of the sponges as the top of the cake so the top is nice and level. Pop in the freezer for 10 minutes to set, then cover the entire cake in a thin layer of buttercream to create the semi-naked effect.