Lady Gabriella Windsor seemed beautiful in her bespoke Luisa Beccaria robe while she married Thomas Kingston at Windsor Castle on 18 May 2019. The reception changed into held at Windsor’s Frogmore House, and we were treated to an inside snap of the couple’s stunning wedding ceremony cake on Instagram with the aid of their baker Fiona Cairns. Fiona also made the marriage cake for the Duke, and the Duchess of Cambridge returned in 2011. Lady Gabriella and Thomas’s cake turned into a beautiful 8-tiered advent with pale blush icing and leaf border surrounding the bottom, stimulated using material inside Frogmore House. The cake featured three unique sponges: luxurious wealthy fruit cake, classic Victoria sponge, and lemon Limoncello sponge cake. Yum!
The recipes used for the wedding cake were just like those from Fiona’s cookbooks. Here, the baker stocks recipes for her luxurious rich fruit cake, traditional Victoria sponge, and Lemon Limoncello Sponge Cake.
Lemon Limoncello Sponge Cake
For the cake
250g unsalted butter softened, diced, plus greater for the tins
250g self-raising flour
1 tsp baking powder
Finely grated zest of 2 massive unwaxed lemons and juice of 1
250g golden caster sugar
4 big eggs, gently crushed
For the syrup
Juice of a ½ lemon
2 tbsp caster sugar
To fill and decorate
300g crème fraîche (half-fat desired) or mascarpone
15-30ml Limoncello (to flavor)
150g correct lemon curd, ideally homemade
Finely grated zest of one huge lemon
Icing sugar to dirt
1. Preheat the oven to 180⁰C/ Fan 170⁰C/ 350⁰F/ fuel mark 4. Butter two 20cm spherical sandwich tins and line the bases with baking parchment. For the batter, I use an electric mixer and beater attachment, but do use a food processor or a bowl and an electric-powered whisk if you decide upon it.
2. Sift the flour and baking powder into the bowl, then upload the lemon zest, sugar, butter, and eggs. Beat together and ultimately add the lemon juice. Do now not over-blend.
3. Divide the batter between the 2 tins. Bake in the preheated oven for 25-30 minutes or till a skewer comes out easy. Meanwhile, make the syrup by blending the juice, Limoncello, and sugar in a bowl. As quickly because the cakes come from the oven, prick them all over with a cocktail stick and spoon over the syrup. Allow chilling in the tins on a wine rack. When bloodless, get rid of the papers. Trim each cake stage, and cut it up in half horizontally. Mix the Limoncello into the curd to taste.
4. Sandwich the 4 desserts together with the usage of layers of lemon curd and crème fraîche and end with a dusting of icing sugar and a sprinkling of lemon zest.
Luxury Rich Fruit Cake
Fiona says: “My authentic lots-loved fruit cake, which originated inside the kitchen desk all the ones years ago! The royal wedding cake turned into similar and based on this recipe.”
It makes 25-30 slices
200g darkish glace cherries
280g raisins, preferably Lexia or muscatel
170g combined peel
110g glace ginger, chopped
3 tbsp black treacle
40g bitter marmalade
Zest of one unwaxed lemon, finely grated
Zest of one orange, finely grated
1 heaped tsp mixed spice
100ml brandy, plus 3 tbsp to feed the cake
250g unsalted butter, softened, plus extra for the tin
40g blanched almonds
180g self-raising flour
1 tsp salt
250g muscovado sugar
160g ground almonds
five eggs, gently beaten