Ingredients:
- Unsalted Butter, softened: 225g
- Granulated Sugar: 225g
- Large Eggs: 4
- Vanilla Extract: 1 tsp
- All-Purpose Flour: 225g
- Baking Powder: 2 tsp
- Milk: 4 tbsp
- Fresh Lemon Juice: 120ml
- Lemon Zest: 2 lemons
- Granulated Sugar: 200g
- Unsalted Butter, cubed: 115g
- Large Eggs: 3
- Large Egg Yolks: 3
- High-Quality Raspberry Preserve: 500g
- Unsalted Butter, softened: 450g
- Powdered Sugar: 900g
- Milk: 5 tbsp
- Vanilla Extract: 2 tsp
- White Fondant: 1.5 kg
- Powdered Sugar (for dusting)
- Vegetable Shortening
- Gum Paste: 500g
- Gel Food Coloring (teal, blue, green, gold, bronze)
- Edible Gold Luster Dust
- Edible Glue
Instructions:
- Bake vanilla sponge cake layers in prepared pans until golden and cool.
- Make lemon curd by combining ingredients in a saucepan and cooking until thickened. Cool completely.
- Prepare buttercream by beating softened butter until fluffy and gradually adding powdered sugar and milk. Stir in vanilla.
- Assemble cake layers with lemon curd and raspberry preserve filling. Frost with buttercream and chill.
- Cover each tier with rolled fondant. Smooth and trim excess.
- Create sugar feathers by tinting gum paste, cutting out feather shapes, and adding texture. Let dry.
- Attach sugar feathers to the cake using edible glue, creating a peacock feather design. Dust with luster dust.
- Carefully stack the tiers, using dowel rods for support. Ensure stability.
- Add any final decorations, such as edible pearls or sugar flowers, to complete the peacock wedding cake design.