EASY LEMON-ELDERFLOWER WEDDING CAKE
Discover a Easy Lemon-Elderflower Wedding Cake fit for royalty. This Easy Lemon-Elderflower Wedding Cake recipe features elderflower syrup, lemon curd and a cream cheese frosting.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 2h54m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes 10 min. Remove from pans to wire racks; cool completely. (Note: If tops of cake layers are domed in centers, use serrated knife to cut off domed tops to make even layers.)
- Brush each cake layer with 1/4 cup elderflower syrup. Mix lemon curd with remaining elderflower syrup until blended.
- Place 1 cake layer, bottom side up, on plate; spread with lemon curd mixture. Top with remaining cake layer.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Spread onto top and side of cake.
- Refrigerate 2 hours.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 73 g, Fiber 0.6256 g, Sugar 60 g, Protein 3 g
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