Miss Windsor and I send our very best wishes to newly married royals Harry and Meghan, the Duke and Duchess of Sussex. And what a fabulous wedding they had, so very moving and full of wonderful and lovely surprises.
Their wedding cake looked absolutely glorious: simple at heart, yet gorgeous, lemon and elderflower sponge decorated with Swiss meringue buttercream frosting and 150 fresh flowers, including white peonies (Meghan’s favourite) and roses.
These delicate little butterflies are our tribute to them and their lovely cake and perfect for summer garden parties. You can bake these yourself at home and waft around your garden party carrying them on a romantically decorated tiered cake stand.
Makes 15-18 cakes
A food processor makes light work of the cake mix but use an electric mixer or whisk by hand if you prefer.
Dust with icing sugar just before serving.
Tip: if you prefer to make a sponge sandwich cake, divide the mix between 2 18cm (7inch) loose-bottomed sandwich tins and bake for 18-20 minutes at 160C as before.
Beat the butter until creamy in a roomy bowl. Add the icing sugar, a little at a time and stir vigorously to combine. Finally, stir in the lemon juice to loosen the mixture to spreadable consistency.
Alternatively, for even faster easier icing, whiz the butter and icing sugar together in the clean dry processor bowl. Add lemon juice through spout and whiz until smooth and glossy.
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