You Can Now Eat The Royal Wedding Cake At Home

With royal wedding fever in full swing, we’re making sure to bless you with every.single.detail. While you may be wishing you were in Meghan Markle‘s princess shoes (we are too), we have a pretty solid back up – watch her wedding and eat her cake in your PJs, and all from the comfort of your own home.

Yep, have your cake and eat it too.

Tommy Collins by Atlantic Group have developed a tried-and-tasted royal wedding cupcake recipe so that those with royal FOMO can get a taste of the lemon elderflower cake at home.

“This is a very tasty and versatile recipe,” says Quinn Spencer, Executive Chef of Tommy Collins by Atlantic Group. “It is well balanced with acidity and the icing has a wonderful floral note of elderflower.”

“As elderflower is not common in Australia and only in season in the UK at the moment, we’ve used an elderflower cordial that is readily available from most supermarkets.”

For a taste of the royal life, check out the recipe below.

Cupcake preview

Lemon Elderflower Cake With Buttercream and Fresh Flowers


250g Butter

250g White chocolate

185g Bottlegreen elderflower cordial (available from major supermarkets)

210g Flour

150g Self-raising flour

1 ½ tsp Baking powder

480g Caster sugar

4 Eggs

30ml Light flavoured oil (vegetable or grape seed)

125g Yoghurt

Zest of 1 Lemon

¼ tsp Citric acid Elderflower icing

400g Cream cheese, softened

100g Butter, softened

100g Icing sugar mixture

200g Bottlegreen elderflower cordial

Flowers to decorate – Quinn recommends Alyssum flowers, the edible flower closest in resemblance to the elderflower that are currently in season in Australia.


1. Preheat oven to 160 degrees Celsius.

2. Melt butter and white chocolate with elderflower cordial.

3. Mix flour, self-raising flour, baking powder and caster sugar together. Sift twice to ensure smooth.

4. Whip eggs, oil, yoghurt, lemon zest and citric acid.

5. Fold all ingredients together.

6. Grease cupcake trays with butter, or line with cupcake liners. With a spoon, or piping bag if available, portion mixture into cupcake trays. Each should be ¾ full.

7. Bake for 20 minutes, or until a skewer can be cleanly removed from the centre of the cupcake.

8. Allow to completely cool before icing.

9. For elderflower icing, place cream cheese, butter and icing sugar mixture in a bowl. Using an electric mixer, beat until light and soft.

10. Add elderflower cordial to the icing mixture gradually, beating until combined.

11. Pipe or spread the icing on to cupcakes.

12. Decorate with flowers.

Cupcake Tea preview

Written by Shaymah Alkhair

Cover image from EyeSwoon

Posted in Cakes & Desserts, DIY, Royals by wedded wonderland

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