Forget lemon drizzle and say goodbye to Victoria sponge - it’s all about red velvet for Princess Eugenie and her fiancé Jack Brooksbank.
With just days to go, the couple have announced that they have chosen a very modern chocolate red velvet cake for their big day. Juliet Sear is in the kitchen with her re-imagined version of a cake fit for a Princess.
Red velvet royal wedding cake
For a 18cm / 7cm cake (to make a 25cm / 10 inch, double the ingredients below and follow the same method)
290g softened butter
270g golden caster sugar
2 tsp strong professional red food colouring paste
2 tsp vanilla bean paste
3 medium eggs
340g self-raising flour
3 tbsp cocoa powder
1.5 tsp salt
1.5 tsp bicarbonate of soda
1.5 tsp white vinegar
Preheat the oven to 190C, 180C fan
Grease and line three 18cm / 7inch round cake tins on the base and sides
Cream butter and sugar together until light and fluffy. Add the food colouring and vanilla and beat in well.
Add the eggs one at a time, thoroughly mixing in each one
Mix the flour, cocoa powder and salt together
Add the buttermilk to the cake batter in three parts, alternating with the flour. With each addition, mix until ingredients are incorporated but don’t overbeat.
In a small bowl mix the vinegar and bicarbonate of soda and add to the batter. Mix until smooth.
Divide the mixture equally between the tins and level out. Bake in the oven for 25-30 minutes – don’t open the oven door to check the cake until at least 20 minutes have passed to make sure it rises well.
Leave to cool
1 kg fondant icing
Food colouring pastes in shades of your choice
Icing sugar, to dust
Ivy shaped plunger cutters for fondant icing
Edible food colouring tints / dusts
For the cream cheese frosting (enough to cover and fill 18cm cake)
350g unsalted butter, softened
2 tsp vanilla bean paste
700g icing sugar
2-3 tbsp cream cheese
For the chocolate ganache
250g dark chocolate
125g double cream
To make the ivy decorations, divide the icing into five or six pieces and use the food colouring pastes to make each piece a different colour
Lightly dust a work surface with icing sugar and roll out the coloured icings. Stamp out ivy leaves in different sizes for each colour and leave on a plate to dry out.
Once the icing has dried, brush a little of the dusting powder across the surface to highlight the veins in the leaves
To make the cream cheese frosting, place the butter in a large mixing bowl. Mix in the vanilla paste then gradually add the icing sugar. Mix in the cream cheese.
To make the chocolate ganache, place the chocolate and cream in a heatproof bowl. Place over a pan of simmering water and leave to melt, stirring occasionally leave to cool. To make chocolate flavoured frosting, add 2-3 tbsp of the frosting to the cooled ganache and mix together.
Use a little frosting to fix one of the cakes onto a cake card or board then stack up the other cakes on top with a layer of frosting or chocolate ganache between each
Crumb coat the cake using a little more of the frosting and pop in the fridge to chill for about 30 minutes to one hour
Add more buttercream to the sides of the cake to coat as neatly and cleanly as you can. Use a little butter icing to stick the ivy leaves onto the cake.