The Royal Wedding Cake

The Royal Wedding Cake, famously known from the marriage of Prince William and Catherine Middleton, is a majestic and intricate cake that combines traditional British flavors with sophisticated design. This cake is often admired for its rich fruit flavors, elegant decoration, and the extensive time and effort required to make it truly special. Whether you’re planning a grand celebration or simply want to try your hand at creating an impressive cake, making the Royal Wedding Cake is an adventurous and rewarding culinary project.

This guide will walk you through the process of crafting your own Royal Wedding Cake, providing detailed instructions and tips to help you achieve a beautiful and delicious result. From preparing the fruitcake base to decorating with intricate royal icing, you’ll learn everything you need to know to create a cake that’s both festive and elegant.

Ingredients for Royal Wedding Cake

For the Fruitcake:

• 1 pound mixed dried fruit (raisins, currants, sultanas)
• 1/2 pound dried apricots, chopped
• 1/2 pound glacé cherries, halved
• 1/2 cup candied peel, chopped
• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 cup chopped nuts (optional, e.g., almonds or walnuts)
• 1/4 cup brandy or orange juice
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup honey

For the Marzipan Layer:

• 1 pound marzipan (store-bought or homemade)
• 1/4 cup apricot jam, warmed (for adhering marzipan)

For the Royal Icing:

• 4 large egg whites
• 1 pound powdered sugar
• 1 teaspoon lemon juice

For Decoration:

• Edible gold leaf (optional)
• Sugar flowers (optional)
• Silver dragees (optional)

How to Make Royal Wedding Cake

Step 1: Prepare the Fruitcake

1. Preheat the Oven: Preheat your oven to 300°F (150°C). Line a 9-inch round cake pan with parchment paper and grease it lightly.
2. Mix the Dried Fruits: In a large bowl, combine the mixed dried fruit, dried apricots, glacé cherries, and candied peel. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and dark brown sugar until light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, ground cinnamon, nutmeg, cloves, and baking powder.
6. Add Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Incorporate Fruits and Liquids: Gently fold the mixed fruits and nuts (if using) into the batter. Stir in the brandy, orange juice, lemon juice, and honey.
8. Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean.
9. Cool and Age: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Wrap the cake in parchment paper and foil and let it age for at least a week, occasionally feeding it with a bit more brandy or orange juice.

Step 2: Apply the Marzipan Layer

1. Prepare the Cake: Once the cake is completely cooled and aged, level the top if necessary.
2. Brush with Apricot Jam: Warm the apricot jam and brush a thin layer over the surface of the cake. This will help the marzipan adhere.
3. Roll Out Marzipan: On a lightly powdered sugar surface, roll out the marzipan to about 1/8-inch thickness. Carefully drape the marzipan over the cake.
4. Smooth and Trim: Smooth the marzipan with your hands or a smoothening tool, trimming any excess. Allow it to dry for at least 24 hours before icing.

Step 3: Prepare and Apply Royal Icing

1. Make Royal Icing: In a clean bowl, beat the egg whites until frothy. Gradually add the powdered sugar, mixing until the icing holds stiff peaks. Stir in the lemon juice.
2. Ice the Cake: Using a spatula or piping bag, spread the royal icing over the marzipan-covered cake, smoothing the surface. Decorate as desired with additional icing decorations.
3. Let Dry: Allow the royal icing to dry completely, which can take several hours or overnight.

Step 4: Decorate

1. Add Decorations: Once the royal icing is dry, you can add edible gold leaf, sugar flowers, or silver dragees for a finishing touch.
2. Serve: The Royal Wedding Cake is best served at room temperature. It can be stored in a cool, dry place for several weeks.

About the Main Ingredients

Mixed Dried Fruit: A blend of raisins, currants, sultanas, and other dried fruits provides a rich, sweet flavor and texture to the cake. The combination of fruits is traditional in British fruitcakes and adds depth to the flavor profile.

Marzipan: Made from almonds and sugar, marzipan is used to create a smooth, sweet layer over the fruitcake. It helps to seal in moisture and provides a good base for the royal icing.

Royal Icing: A mixture of egg whites and powdered sugar, royal icing is used to create a hard, smooth finish on the cake. It’s ideal for intricate decorations and helps preserve the cake.

Brandy: Brandy adds richness and enhances the flavor of the fruitcake. It also helps to keep the cake moist during aging.

Creating the Royal Wedding Cake is a labor of love that results in a stunning and flavorful dessert. By following these steps, you can achieve a cake that’s not only visually impressive but also deliciously rich and moist. Perfect for special occasions and celebrations, this cake embodies the elegance and tradition of royal weddings. With patience and careful preparation, you can create a cake that will be the centerpiece of any festive gathering. Enjoy the process and the final result!