Queen Victoria and Prince Albert’s Wedding Cake
Cake Elements:
Fruitcake Base
Marzipan Layer
Royal Icing
Decorative Elements
1. Fruitcake Base
The base of the cake was a rich fruitcake, a traditional choice for royal weddings.
Ingredients:
500g butter
500g brown sugar
500g flour
10 eggs
500g currants
500g sultanas
250g candied peel
250g glacé cherries
250g ground almonds
2 tsp mixed spice
1 tsp salt
500ml brandy (for soaking the fruits)
Instructions:
Soak the Fruits: A day before baking, soak the currants, sultanas, candied peel, and cherries in brandy.
Prepare the Batter: Cream the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
Mix Dry Ingredients: Sift together the flour, mixed spice, and salt. Fold into the butter mixture.
Combine: Add the soaked fruits and ground almonds, mixing thoroughly.
Bake: Preheat the oven to 150°C (300°F). Line a deep cake tin with parchment paper. Pour the batter into the tin and bake for 3-4 hours, or until a skewer inserted into the center comes out clean.
Cool: Allow the cake to cool completely in the tin before turning out.
Presentation:
Once cooled, wrap the cake in parchment paper and store in an airtight container. This cake can be made weeks in advance to allow the flavors to mature.
2. Marzipan Layer
A layer of marzipan was used to cover the fruitcake, providing a smooth surface for the icing.
Ingredients:
500g ground almonds
500g icing sugar
2 eggs, beaten
1 tsp almond extract
1 tbsp lemon juice
Instructions:
Mix Ingredients: Combine the ground almonds and icing sugar in a bowl. Add the beaten eggs, almond extract, and lemon juice. Mix until a smooth dough forms.
Roll Out: Dust a surface with icing sugar and roll out the marzipan to about 1cm thickness.
Cover the Cake: Brush the fruitcake with a thin layer of apricot jam to help the marzipan stick. Drape the marzipan over the cake, smoothing it down with your hands.
Presentation:
Trim any excess marzipan and smooth the edges. Allow the marzipan-covered cake to sit for a day to firm up before icing.
3. Royal Icing
The final layer was royal icing, which gave the cake its elegant, white finish.
Ingredients:
3 egg whites
600g icing sugar, sifted
1 tsp lemon juice
Instructions:
Beat Egg Whites: In a large bowl, beat the egg whites until frothy.
Add Sugar: Gradually add the icing sugar, a little at a time, beating continuously until the mixture is thick and glossy.
Add Lemon Juice: Stir in the lemon juice to help stabilize the icing.
Presentation:
Spread a thin layer of royal icing over the marzipan, smoothing it with a palette knife. Allow this layer to dry before adding a second, thicker layer. Use a piping bag to add decorative details such as swirls, flowers, and borders.
4. Decorative Elements
The cake was adorned with symbolic decorations, including figures of Queen Victoria and Prince Albert, cupids, and floral motifs.
Ingredients:
Fondant or gum paste (for modeling figures)
Edible gold and silver paint
Edible flowers (optional)
Instructions:
Model Figures: Use fondant or gum paste to create figures of Queen Victoria and Prince Albert, cupids, and other decorative elements. Allow them to dry completely.
Paint: Use edible gold and silver paint to add details to the figures.
Arrange: Place the figures on top of the cake. Add edible flowers and other decorations as desired.
Presentation:
Arrange the cake on a decorative stand. Surround it with fresh flowers and greenery to enhance its regal appearance.
This cake is not only a delicious treat but also a beautiful centerpiece that reflects the grandeur of Queen Victoria and Prince Albert’s wedding. Enjoy recreating this historical delight!