Wedding Cakes
Elegant Calla Lily Classic Wedding Cake Recipe
This exquisite three-tiered wedding cake is a masterpiece of British baking, combining a light lemon zest sponge with a fragrant elderflower soak. Finished with smooth white fondant and elegant handcrafted sugar paste calla lilies, it provides a timeless centerpiece for any wedding celebration.
- Prep
- 240 min
- Cook
- 90 min
- Serves
- 80
- Level
- Advanced
- Per serving
- 480 kcal
Method
Prepare the calla lilies at least 48 hours in advance. Roll out the white flower paste thinly and cut into teardrop shapes. Form a small 'spadix' from yellow-tinted paste, brush with yellow petal dust, and wrap the white petal around it, flaring the edges to mimic a real lily. Leave to dry in foam formers.
Preheat your oven to 160°C (140°C Fan). Grease and double-line three deep cake tins: 15cm (6"), 20cm (8"), and 25cm (10").
Cream the softened butter and caster sugar in a large stand mixer until very pale and fluffy. Gradually add the beaten eggs one at a time, followed by the lemon zest.
Gently fold in the self-raising flour using a large metal spoon to maintain the air. Divide the batter between the three tins, ensuring they are filled to the same level.
Bake the 15cm cake for approximately 45-50 minutes, the 20cm for 60-70 minutes, and the 25cm for 80-90 minutes, or until a skewer comes out clean.
While the cakes are still warm, prick the tops with a cocktail stick and drizzle the elderflower cordial evenly over the sponges. Allow to cool completely in the tins.
Level the cooled sponges and fill with a layer of Swiss meringue buttercream. Apply a thin crumb coat of buttercream to the exterior of each cake and chill for 30 minutes.
Roll out the white fondant icing and carefully cover each tier, smoothing the sides with a cake smoother. Allow the fondant to set overnight.
Stack the tiers using food-grade plastic dowels in the bottom two tiers to support the weight. Secure each tier with a small dab of royal icing.
Arrange the dried sugar calla lilies around the tiers in a cascading fashion, securing them with stiff royal icing.
Notes
Use high-quality flower paste (like Squire's Kitchen) for the lilies as it rolls thinner and sets harder than standard fondant.
Ensure your butter is at true room temperature for the creaming stage to avoid a dense sponge.
Always use a spirit level when stacking wedding cakes to ensure the tiers are perfectly straight.
Wrap the cakes in cling film once cooled and store overnight before levelling; this makes them easier to handle.
