Comments on: Lemon Elderflower Cake (Copycat Royal Wedding Cake)

By: Pia

Pia — Wed, 10 Sep 2025 12:30:09 +0000

In reply to Olivia. Hey, no it was not chilled and I did spoon the flour. Well I guess I will just use more syrup thx for your advise

By: Olivia

Olivia — Thu, 04 Sep 2025 16:44:55 +0000

In reply to Pia.

Hi Pia! The cake should not dry out after a day. Was it still cold when you ate it? If so make sure it’s completely at room temperature. Otherwise here are some tips:
Dry cakes can result from a couple of things. Firstly, is it possible the cake was overbaked? Baking times are just a guideline as every oven bakes differently. I recommend checking on the cakes as they are baking. Second, how do you measure your flour? I always recommend spooning flour into the cup and levelling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe. Those are the most common culprits. Dry cakes can be saved though by brushing the cake layers with some simple syrup: https://livforcake.com/simple-syrup-recipe/

By: Pia

Pia — Thu, 04 Sep 2025 08:15:35 +0000

Hello,
I am planing to bake your lemon cake for a wedding and already did a little test cake. I made it a day in advance to have a realistic situation on the prep for the wedding. Loved the taste of the sponge, but after a day in my fridge it turned out more on the dry side. The day I baked it, it was fantastic. I took it out of the fridge 30 min before eating, so butter in the sponge had some time to warm up. Any suggestions from your side. Would really appreciate your advice.

Friendly greetings,
Pia

By: Olivia

Olivia — Tue, 22 Jul 2025 18:42:20 +0000

In reply to Laurie. Hi Laurie! I am so happy it turned out well and that you loved it. Thanks for the feedback!

By: Laurie

Laurie — Mon, 21 Jul 2025 13:26:37 +0000

I made this cake (for a birthday cake) using four 6 inch cake pans and I added two extra egg whites with a 1/4 cup more sugar. I also only ended up using 2 cups of butter. Your instructions and tutorial on the Swiss meringue buttercream were wonderful! I was expecting to have curdling or some other issue but I did not. I wish I could put a photo on this comment. It turned out wonderful. Great instructions! Thank you!

By: Olivia

Olivia — Mon, 14 Jul 2025 16:57:15 +0000

In reply to Trish.

Hi Trish! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
I would increase both the cake and buttercream.

By: Trish

Trish — Mon, 14 Jul 2025 04:03:17 +0000

I haven’t made the cake yet but I was wondering if I doubled the ingredients for 10” using 3xpans.?

Also, would I need to double the ingredients for buttercream?

The cake is for 30 guests.

Thank you for your time.

By: Olivia

Olivia — Mon, 23 Jun 2025 16:53:31 +0000

In reply to T.

Hi T! I suppose it depends on what you don’t like about buttercream… if it’s the sweetness I would go for the ermine, it’s light in sweetness and delicious. If it’s butter then you could try the cream cheese though I find that overpowering. Also that and the whipped cream may be too soft to hold in the filling. I think ermine may be the best bet.

By: T

Wed, 18 Jun 2025 19:33:27 +0000

If I don’t like buttercream, what would be the next best option – ermine frosting, whipped cream or cream cheese frosting? Just wondering which one would work best with the rest of the cake + which one would mix best with the elderflower cordial? Thank you.

By: Olivia

Olivia — Wed, 14 May 2025 17:01:36 +0000

In reply to Jane. Hi Jane! A crumb coat is a tin layer of frosting all around the cake that locks in the crumbs. You then go in and do a full frosting.