Royal Wedding Fever! Lemon and Elderflower Bakes.

Royal Wedding Fever! Lemon and Elderflower Bakes.

May 26, 2018

 When Harry met Meghan.

 

I can't believe that this time last week I was icing my little British Biscuits and waiting in anticipation for our Royal Breakfast at The Vic in honour of the Royal Wedding! We even got to take our two little fur babies Brody and Cooper. The Vic seemed like the only choice of when I found out Brody could come to celebrate with us! Mum and I feasted on Pancakes, Smashed Avocado and Smoked Salmon, fried Halloumi and of course PIMMS!  What did you guys get up to celebrate last weekend? 

 

I not only went to The Vic but I did some experimental baking! When I found out that Harry and Meghan's Wedding Cake would be Lemon and Elderflower, then it seems only right to experiment with a new flavour. I've never cooked with Elderflower before and it is such a great addition to my Spring and Summer Baking flavourings. It is very light and fresh and goes perfectly with lemon. Not that I had any doubt the combination wouldn't work... It would have been pretty awkward if the most talked about Wedding Cake of the year tasted awful! So in true Lauren fashion I had a theme and I was running with it. It started off with Lemon and Elderflower Crown Biscuits, decorated as the tiaras I imagined as a child and as the British Flag. Then it escalated into Lemon and Elderflower Cupcakes with Mascarpone Frosting and Biscuits as Cupcake Toppers. I know, I know how, how did biscuits turn into Biscuit Cupcake Toppers. I'm still not quite sure but boy am I glad that it did escalate! 

Both recipes are amazing on their own but when you combine them it is a recipe made in baking heaven! It lets you be creative with you decorating skills, whilst adding another texture to your bake. However these biscuits on their own addictive! The citrus and elderflower notes are delicious and make the biscuits light, fresh but still with the snap of the biscuit. The Cupcakes on their own would be incredible for summer family get togethers or just a little afternoon treat in the sun. The citrus and elderflower notes lend perfectly to the British sunshine and even more so when washed down with an Elderflower G&T. 

Elderflower and Lemon Biscuits 

 

Ingredients 

 

Biscuit Dough
Plain Flour 

Caster Sugar

Unsalted Butter
Pinch of Salt 

Lemon Zest

Elderflower Cordial
Icing
Icing Sugar 

Lemon Juice 

Elderflower Cordial

Food Dye

 

Method

  1. Start by preheating your oven to 180 degrees and grease your baking tray. Then cream your butter and sugar until light and fluffy.

  2. Add in the rest of ingredients and mix until you have formed a biscuit dough. Roll the dough out until it is just thicker than £1 coin. 

  3. Cut out biscuits in your desired shape, then cook for around 12 minutes or until they are golden brown. You don't want to cook them too much as they can very easily catch around the edges. 

  4. Leave to cool and whilst cooling make up your icing in the desired colours. I personally use painting brushes if I am decorating in patterns but it is up to you. Once the biscuits are completely cooled decorate them with your chosen design. 

  5. To make the icing 

 

Elderflower and Lemon Cupcakes with Mascarpone Frosting 

 

Ingredients 

 Cake Batter

120g Unsalted Butter

120g Caster Sugar

2 Eggs 

150g Self Raising 

1 Tsp Baking Powder
Lemon Zest
75ml Elderflower Cordial

Pinch of Salt 

Icing 

250g Mascarpone

Splash of Milk
50ml Elderflower Cordial
Lemon Zest

250g Icing Sugar 

 

 

Method

  1. Start by preheating your oven to 180 degrees and line a cupcake tin with 12 Cupcake Liners. Start by creaming your butter and sugar until really light and fluffy. Add the Lemon Zest to the creamed butter mixture 

  2. Add the two beaten eggs and a handful of flour and whisk until all ingredients are combined and the mixture is full of air. 

  3. Add the flour, baking powder and salt and fold into the mixture. Once the ingredients are fully mixed add your Elderflower Cordial to loosen the mixture. 

  4. Bake for 12 minutes or until risen and the tops are golden brown, to double check if they're cooked through use a skewer and make sure it comes out clean. Leave to cool for a couple of minutes in the tray and then move to a cooling rack to finish cooling. 

  5. Whilst Cooling it is time to make your frosting, I use an electric Mixer. Add all of the ingredients into a mixing bowl, mix until all ingredients are combined and fluffy! 

  6. Once cakes are completely cool ice in your chosen style. 

 

Elderflower and Lemon not your cup of tea? Check out some of our other Baking recipes, still want those fresh summer flavours? Our Pimms Cake or Gin and Tonic Cakes are perfect for this! What are you all getting up to this Bank Holiday Weekend? Carpe Diem Pizzas will be at We Are Fstvl in the VIP area. If you are there make sure you pop by and say hello! If you aren't working and have a weekend of fun planned please make me green with envy with your plans! 

Think that we need to know about something? Get in touch today info@carpediempizzas.com

 

 

 

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