EASY LEMON-ELDERFLOWER WEDDING CAKE

Easy Lemon-Elderflower Wedding Cake image

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

Time 2h54m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. ( 2-layer) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 cup plus 3 Tbsp. elderflower syrup, divided
1/2 cup lemon curd
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
4 cups powdered sugar

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