Royal wedding cake from The Washington Post by Claire Ptak

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  • hillsboroks on June 27, 2018

    I just had to make this cake as the dessert for a group of women friends. The cake itself was delightful but I had serious issues with the frosting recipe as written. It simply calls for far too much liquid for the amount of confectioners sugar so that you end up with runny frosting unless you keep adding more sugar. I pretty much had to double the confectioners sugar to reach the correct consistency and ended up with a very sweet frosting. Next time I will omit the milk and just add the St. Germaine liqueur and the lemon juice. If it needs to be thinner, I will add milk a small bit at a time. I used St. Germaine's elderflower liqueur where called for and elderflower cordial from Ikea. My friends were thrilled to have this cake as dessert and I will make it again. The flavors are so enticing for spring.

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