The Regal Peacock Wedding Cake

Recipe Introduction: The Regal Peacock Wedding Cake

Ever dream of a cake that's almost too beautiful to eat? Honestly, who hasn't? This peacock wedding cake is that dream made reality! It's not just a cake; it's a statement piece, a true showstopper.

Think multi tiered wedding cake meets pure edible artistry cake .

A Slice of History and How-To!

Inspired by the elegance of, say a Bridgerton themed cake , and the stunning colours of a peacock, this cake combines rich tradition with modern flair.

It's a labour of love and artistry. While it might seem daunting, it’s totally achievable. It’ll probably need 16- 20 hours to pull this beauty together.

This recipe will yield around 50-60 servings.

What's so Special About This Cake?

Beyond its looks, this cake offers a delightful taste experience! The vanilla sponge cake is light and airy. The lemon curd filling adds a tangy zing that cuts through the sweetness of the buttercream.

It's the perfect balance. This fondant cake is just amazing! Imagine serving this masterpiece at a glamorous wedding or a milestone anniversary.

People will talk about this cake for years.

Ready to dive in? Let’s talk about the shopping list! Get ready for making some sugar feathers !

Alright, let's dive into what you'll need to create this stunning peacock wedding cake ! I reckon this cake is more than just a bake.

It is edible artistry. Remember, patience is key here. I once tried rushing a tiered cake assembly and almost ended up with a leaning tower of sponge! We'll get through this, together.

Ingredients & Equipment for a Right Royal Cake

This section breaks down the essentials.

Main Ingredients: Get the Good Stuff

• Vanilla Sponge Cake (per tier): 225g ( 1 cup, 2 sticks ) softened unsalted butter, 225g ( 1 cup + 2 tbsp ) granulated sugar, 4 large eggs, 5ml ( 1 tsp ) vanilla extract, 225g ( 1 ¾ cups ) all-purpose flour, 10ml ( 2 tsp ) baking powder, and 60ml ( 4 tbsp ) milk. Quality butter makes all the difference. Trust me on this.
• Lemon Curd: 120ml ( ½ cup ) fresh lemon juice, zest of 2 lemons, 200g ( 1 cup ) granulated sugar, 115g ( ½ cup, 1 stick ) cubed unsalted butter, 3 large eggs, and 3 large egg yolks. Fresh lemons are a must.
• Raspberry Preserve: 500g (about 2 cups ) high-quality raspberry preserve. Go for a fancy one, you know?
• Buttercream Frosting: 450g ( 2 cups, 4 sticks ) softened unsalted butter, 900g ( 8 cups ) powdered sugar, 60-90ml ( 4-6 tbsp ) milk, and 10ml ( 2 tsp ) vanilla extract. Softened, not melted!
• Fondant Covering: 1.5kg (approximately 3 lbs ) white fondant. Get a brand with good reviews.
• Sugar Feathers: 500g (approximately 1 lb ) gum paste, gel food coloring (peacock colors), edible gold luster dust, and edible glue. This is where the sugar feathers come to life.

Seasoning Notes: A Bit of Zest and Sparkle

This is where you can have fun. Essential spice combinations aren't really in play. But lemon curd filling needs that lemon zest.

For the fondant cake covering and peacock wedding cake decorations, edible gold luster dust adds that touch of class. For a Bridgerton themed cake vibe, a dash of rosewater in the buttercream?

Equipment Needed: Keep it Simple

• Cake pans in various sizes for the multi tiered wedding cake .
• Stand mixer (or hand mixer if you're feeling strong).
• Rolling pin, fondant smoothers, and round cutters.
• Feather shaped cutters (or stencils).
• Small paintbrushes (for luster dust and glue).
• Turntable (optional, but recommended).
• Dowel rods for tiered cake assembly .
• A good dose of patience

Don't have fancy fondant smoothers? A clean, smooth jar lid works in a pinch.

Crafting the "Regal Peacock": Let's Talk Sugar Feathers, Darling

Honestly, have you ever seen anything as extra as a peacock wedding cake ? I mean, talk about making an entrance! When I first saw a picture of one, I thought "Oh my gosh, that's insane.

.. I need to make one". This isn't just baking, it's full on edible artistry cake . Today, we're diving headfirst into the world of sugar feathers and multi tiered madness.

This project is inspired by those incredible creations you see on places like the "Great British Baking Show". This cake needs to make Mary Berry proud.

Prep Steps: Mise en Place is Your Best Mate

Before you even think about turning on the oven, get your act together. This fondant cake is not something you can rush.

First, soften your butter. I leave mine out for like, an hour. Get all your ingredients measured. I use little bowls, because, you know, aesthetics.

And most importantly, keep the work area clean and free of any bacteria. I give the workbench a wipe down and a blast of sanitizer! Safety first, obviously.

Creating the Cake: Vanilla Dreams and Lemon Zest

Right, time to actually bake. We are making a vanilla sponge cake ! Cream together 225g softened butter and 225g sugar until fluffy.

Crack in 4 large eggs, one at a time. Add 1 tsp of vanilla extract. In a separate bowl, whisk 225g flour and 2 tsp baking powder.

Gradually add the dry ingredients to the wet ingredients, alternating with 4 tbsp milk. Bake at 180° C ( 350° F) until golden.

It's about 30- 35 minutes . Remember to check your sponges every 10 minutes!

Repeat this for each tier.

Adding the Zing: That Lemon Curd Goodness

Now we get to make the lemon curd filling . I absolutely love this stuff. Whisk together 120ml lemon juice, zest of 2 lemons, 200g sugar, and 115g cubed butter in a saucepan.

Heat until the butter melts. Whisk in 3 eggs and 3 egg yolks. Cook, stirring constantly, until thick. Let it cool completely.

Don't forget a little raspberry preserve - about 500g should do it.

Pro Tips: From Disaster to Dazzling

Here’s where things get a bit cheffy. To avoid curdling your lemon curd, make sure your heat is nice and low.

I mean it, low and slow is the key. A common mistake is not letting the cake layers cool completely before frosting.

You'll end up with a melty mess. If you want to save time, you can make the lemon curd a day in advance.

I am really hyped and can't wait to share this with you! This multi tiered wedding cake , with its wedding cake design , is a true showstopper.

This could be the Bridgerton themed cake of your dreams. And hopefully, you won't need to call the fire department, unlike that one time I tried to make a soufflé.

.. But that's a story for another time.

Recipe Notes for Your Regal Peacock Wedding Cake

Oh my gosh, this peacock wedding cake is a labour of love, right? So, before you dive headfirst into this masterpiece, let's chat about a few things.

Think of this as your friendly heads-up from someone who's been there, done that (and maybe had a few cake related disasters along the way, lol).

Serving Suggestions: Because Presentation Matters!

We all want our cake to look like a million bucks, especially a showstopper like this! How you plate and present your edible artistry cake makes a world of difference.

Why not create a stunning display? Arrange it on a beautiful cake stand. Add some edible flowers around the base.

Consider serving smaller slices. This ensures everyone gets a taste of your stunning multi tiered wedding cake . You could also add a side of fresh raspberries, because who doesn't love a bit of colour?

For drinks, a crisp glass of prosecco works wonders! It cuts through the sweetness perfectly. A simple glass of iced tea also goes really well.

Storage Tips: Keepin' it Fresh

Right, let's talk about keeping that gorgeous fondant cake looking and tasting its best. We don't want all that hard work to go to waste.

Refrigeration is key. Wrap any leftover cake well in cling film or store it in an airtight container. It'll keep in the fridge for up to 3 days.

If you want to freeze the cake for longer storage, wrap individual slices tightly in cling film, then foil. You can freeze it for up to 2-3 months, then thaw it in the fridge overnight before serving.

Reheating isn't really necessary, unless you really want a warm slice, but I wouldn't recommend it.

Variations: Make it Your Own

This cake is pretty special as it is, but hey, feel free to put your own spin on things!

Got a gluten-free guest? No worries. Use a gluten-free vanilla sponge mix for the vanilla sponge cake . Easy peasy! For a seasonal twist, swap the lemon curd filling for a pumpkin spice filling in the autumn.

How very festive, my friend.

Nutrition Basics: A Little Heads-Up

Let's be real. This Peacock Wedding Cake isn't exactly a health food. But, hey, it's a celebration! Each slice contains around 450-550 calories, 4-6g protein, 20-25g fat, 60-70g carbohydrates, and 40-50g sugar.

It's high in sugar (hello, buttercream and curd!), but it's also a source of energy and, let's face it, pure happiness.

Remember, the true beauty is in enjoying a small slice of pleasure!

Honestly, don't let the details scare you off. This Wedding cake design is achievable. Just take it slow. Break it down into steps.

Plus, practice makes perfect. So grab your apron. Let's get baking! I know you can do it, and I can't wait to see your amazing creation! If you make it, be sure to create amazing sugar feathers ! It is what it makes it such a wonderfull cake.