Messed Up The Icing - Or, Wedding Cakes For Everyone!

Still no sunshine.  Had our wedding anniversary dinner tonite.  I made a nice devil food cake but I messed up the icing.  Had a nice supper - Doc + wife came over and we played monopoly.  Even Miss Simon played with us tonite.  - Annette, March 1943

I have had weddings on the brain lately!  My favorite part of weddings is always the cake.  Well, the whole 'love and commitment' thing is pretty great, too, so I guess cake is a very close second.  My own wedding was just a few weeks ago, so the cake was crucial.  None of that inedible fondant, thankyouverymuch.  Luckily, I found an amazing baker in Atlanta - Amanda Faber, the Season 2 winner of the Great American Baking Show on ABC.  Amanda made a beautiful cake and it was DELICIOUS!  It was my favorite wedding cake - and wedding - by far.  :)

Annette and Clary were married on Leap Day, February 29, 1940, so they celebrated their first 4 anniversaries in China.  Annette made a cake for every single one.  In 1943, on their third anniversary, she baked a devil's food cake.  I love that she wrote about her 'messed up' icing.  In our social-media world, it is so tempting to only share the perfect parts of our lives - the perfect Insta shot or Facebook post.  Annette's diary was her safe place, her honest place.  She wrote about her real experiences and feelings.  I can completely relate to a less-than-perfect baking experience because....

This past week, I caught Royal Wedding Fever!  I just could not get enough of the details, the story, and of course, the cake!  As soon as I heard the cake description, I knew I had to give it a shot.  Lemon elderflower sponge cake with Swiss meringue buttercream.  I've never made either of those, so I jumped right in!  I did a bit of research to narrow down the cake and icing recipes.  To honor Harry and Meghan blending English and American families, I used a sponge cake recipe inspired by Mary Berry, queen of English baking, and a buttercream recipe inspired by Martha Stewart, an American baking master.  Spoiler alert:  not my best bake.  By far.  Check out the pictures for all the ways I went wrong!  

Regardless of the missteps, the cake was delicious.  I woke up early to watch the Royal Wedding celebration, and had delicious lemon elderflower cake for breakfast.  As Rev. Michael Curry said during the ceremony, "There's power in love."  That is always worth a celebration.

Since I didn’t have access to elderflower syurp made with Queen Elizabeth’s elderflower bushes, I used Belvoir Fruit Farms elderflower cordial. Much easier to get - at World Market.

I weighed out all the ingredients for the sponge. I had great intentions. Instead of buying caster sugar, I blitzed regular sugar in the food processor so it was extra-fine.

Here I am, adding the ingredients separately. This was not the best plan. Mary Berry said to combine all ingredients, then mix, which I did not do. I decided to cream the butter and sugar first, then add eggs one at a time. Except two eggs plopped into the bowl at once, thus breaking the emulsion I had just made.

Here, I added the flour mixture slowly. And then proceeded to overmix the batter. Not great.

The cakes are out of the oven, and they both sank in the middle. I did not spin or tap the pans, so they were tough little cakes with some sizable air bubbles. Mary Berry would not approve. Oh well! Good thing I planned to drench them in syrup and cover in icing!

Speaking of icing, hand-whisking is no joke. Especially over heat. My tiny kitchen was quite warm.

The stand mixer whisking was MUCH more fun. The egg white/sugar mixture was glossy and smooth and beautiful!

Add the butter a little bit at a time, then the flavorings. You could swap out the lemon juice and elderflower cordial for any other flavoring you like - vanilla, almond, etc.

The finished product! I used a ton of icing to fill in the sunken middles of the cakes, but overall, it turned out ok! A few swirls and some silver sanding sugar added a bit of Markle-sparkle.

You can see the extra-thick icing in the middle, and the extra-tough sponge cake texture. But hey, it’s still cake! And after all that work, I earned my ‘messed up’ slice!

Lemon Elderflower cake with Elderflower Buttercream

Lemon Sponge Cake:

4 eggs, room temperature - weighed

Caster sugar

Butter, softened

Self-rising flour

1 T baking powder

Zest of 1 lemon

Elderflower Soak:

1/4 c elderflower cordial (I used Belvoir Fruit Farms Elderflower Cordial)

1 T fresh lemon juice

Elderflower Buttercream:

5 large egg whites

1 cup plus 2 T caster sugar

1/8 t table salt

1 pound butter, softened

2 t fresh lemon juice

1 T elderflower cordial

Preheat oven to 356 degrees F (or 350 - Mary's recipe required 180 degrees Celsius).  Grease two 8in pans with butter, line the bottom of each pan with a circle of parchment paper. 

Weigh the eggs, and place in a large mixing bowl.  Weigh the same amount of sugar, butter, and flour in separate bowls.  Add the baking powder to the flour and sift together.  Add sugar, flour mixture, and butter to large bowl with the eggs.

Using the paddle attachment of a stand mixer, mix all ingredients until just combined.  Stir in lemon zest. 

Divide batter between two pans.  Spin or lightly tap the pans on the counter to remove air bubbles.  Bake for 25 minutes, until the cake tops spring back when pressed lightly with your fingers.  Remove cakes from oven and set on a wire rack - cool in pans for a few minutes.  After cakes have cooled slightly, turn the cakes out, remove the paper, flip over, and allow to cool a bit more. 

While the cakes are cooling, prepare the elderflower soak.  Once the cakes have cooled for 30min, use a wooden pick to poke holes in the tops of the cakes.  Using a pastry brush, brush the tops of the cake with the elderflower mixture.  Allow cakes to cool completely.

While the cakes are cooling, prepare the buttercream.  Combine egg whites, sugar, and salt in a heatproof bowl of stand mixer and set over a pan of simmering water.  Whisk by hand until mixture has reached around 140 degrees F.  Mixture should feel smooth when rubbed between your fingers.

Move the bowl to stand mixer fitted with the whisk attachment.  Starting on low and gradually increasing to medium-high, whisk mixture until soft peaks form.  Continue whisking until glossy and the bowl is completely cool to the touch (about 10 minutes).

With mixer on medium-low speed, add butter a few tablespoons at a time.  Once all the butter has been added, whisk in lemon juice and elderflower cordial.  Switch to the paddle attachment.  Continue beating until all air bubbles are gone (about 2 minutes), and icing is completely smooth.

Prepare a piping bag fitted with a star tip (or other design).  Fill the bag with buttercream and set aside.  To assemble the cakes, place one cake on a cake stand.  Add buttercream to the top and smooth out.  Add the second layer, and add enough buttercream to cover the top and sides of the cake.  Once the cake is covered, use the remaining buttercream to pipe designs on the cake.  Garnish with lemon slices, fresh edible flowers, sprinkles - anything that feels festive!  

It Was Such Fun Having Company

My 27th birthday and the first one I've ever had when I didn't receive a single present.  Was sort of disappointed that Elsie forgot.  We celebrated Thanksgiving tonite.  I invited Mr. Chen + Miss Su + Doc + Mrs. Chen.  It was such fun having company for a change.  We had a very nice dinner I thot - chestnut stuffing + a pumpkin pie with nuts.  Our table looked very pretty with candles + the jack-o-lantern, tangerine place cards + red autumn leaves.  - Annette, November 1942

Thanksgiving is my favorite holiday.  My family has a history of large Thanksgiving celebrations with polished silver, place cards, and delicious food made with love by all our guests.  Every year, my aunt and I start working weeks in advance to plan all the details.  This year, my Thanksgiving will be a bit smaller - just 6 instead of 20 - but I am excited for new traditions!  As I worked on my to-do lists, I started thinking about Annette's Thanksgiving celebrations.

While in China, they were never really sure when Thanksgiving was supposed to be, so they would have their celebrations when they could.  This one happened on a Sunday - maybe to celebrate her birthday as well!  I love that she used fresh tangerines as place cards, and decorated with leaves from their trees.  I love that they made chestnut stuffing and pumpkin pie.  I love that my grandfather carved a pumpkin as decoration.  I can just imagine this beautiful scene, and as I embrace my own inner hostess, it makes me feel so connected to her.

I also love that she mentioned how glad she was to have company.  And that she was a little bit sad to not receive a birthday gift.  So much of our existence on this planet is tied to the people around us, and celebrations can sometimes be bittersweet.  This will be my first Thanksgiving since I was I child that I won't be with my aunt.  That makes me a little sad.  But, I'll be celebrating with fiancé's family, whom I completely adore, so with the sadness there is also joy!  To me, Thanksgiving is a celebration of family - whether family by blood, by choice, by circumstance, or anything else.  I wish you all a wonderful Thanksgiving filled with good food, good company, and love.  And maybe a place card or two.