Belfast Telegraph

Watch: How to make your own version of Prince Harry and Meghan Markle's wedding cake

In our new video Tanya Daye shows you how to make a lemon and elderflower wedding cake as chosen by the royal couple Prince Harry and Meghan Markle ahead of their wedding next month.

The pair are set to tie the knot at St George’s Chapel, Windsor on May 19.

The American actress is expected to concentrate full-time on planning her nuptials after Kensington Palace said Ms Markle had no more official events planned with her fiance.

The couple wowed crowds last month when they visited Northern Ireland for the day, stopping off at Belfast's famous Crown Bar for lunch.

Harry has not waited until they are married to introduce his fiancee to life as a member of the royal family, and appeared eager to have his bride-to-be share the workload.

Since the couple announced their engagement on November 27 they have carried out 16 days of royal engagements together, starting with a visit to Nottingham and ending with a series of Anzac Day commemoration events in London on Wednesday.

If you want to have your own go at making the happy couple's Wedding Cake the full recipe is listed below:

Ingredients

For EACH 9" round tin

285g margarine

285g caster sugar

5 eggs

285g self raising flour

75ml lemon juice

75ml elderflower cordial

For EACH 6" round tin

170g margarine

170g caster sugar

3 eggs

170g self raising flour

50ml lemon juice

50ml elderflower cordial

Method

Grease and line your baking tins.

Beat margarine and sugar until pale cream in colour.

Add eggs and beat until smooth.

Fold in the flour until smooth.

Transfer to tins and bake for approx 35-45 minutes at 180 degrees/350 farenheit

Insert a knife or skewer and if it comes out cleanly the cake is ready

Place on a wire cooling rack

While the cake is still warm, pour over the lemon juice & elderflower cordial

Allow cake to cool completely

Decoration

Sandwich the sponges together with a layer of lemon curd and buttercream flavoured with a squeeze of lemon and a teaspoon of elderflower cordial

Take more of the buttercream and smooth all over the cake top and sides, set in fridge to set for 30 mins

Repeat this step again to complete a smooth finish on the cake

Decorate with flowers

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