Katy Wiseman’s Prosecco Cake with Elderflower and Lemon

This past weekend I was so excited to spend a quick trip completely with family and friends. My main event was one of my childhood friends’ wedding shower. This is my first, closest friend that is getting married! I am so excited! She is GLOWING! *see below* I was literally so excited that I offered to make her cake. hehehe. I would want nothing more than to give Katy the cake of her dreams! This is the cake for your fanciest, boujee-est friend and one to match in their glowing bridal beauty!


Katy Wiseman’s Prosecco Cake with Elderflower and Lemon 

For the Cake

3 cups flour

4 tsp. baking powder

¼ tsp. salt

1 cup (2 sticks) butter, softened

2 cups sugar

1 tsp. vanilla extract

8 eggs, separated

1 cup your favorite prosecco, or sparkling wine


Preheat oven to 325°F.

In one bowl add the flour, baking powder, and salt. In a mixer cream butter and sugar on medium high speed until combined. Add vanilla and egg yolks. In another bowl whip egg whites until stiff peaks. Add half of the prosecco to the mixture. Sift half of the flour mixture into the mixer. Repeat with remaining halves. Fold in stiff peaked egg whites until combined. In 6-to-8-inch cake pans, coat lightly with butter and then with flour. Do this by adding a tiny bit of flour after the butter and shake the pan to coat the whole thing, even on the sides. Fill cake pan with batter about one-third to half way, depending on your size of cake pan. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Let stand in pan 5-10 minutes and turn on to a wire rack to cool. Repeat until cake batter is gone. Makes 2-3 layers of cake depending on size of pan. If you have some seriously uneven layers, feel free to cut the bigger ones in half! This only makes more room for more lemon curd!


For the Lemon Curd

2-3 lemons

½ cup sugar

6 tbsp. butter, melted

3 eggs

½ cup lemon juice


Zest one of the lemons. Add to a food processor or blender. Add sugar. Turn blender to medium and gradually add butter. Add one egg at a time while blender is running. Add lemon juice from the zested lemon plus however many you need to get ½ cup. In a medium saucepan, add 1 inch of water. Boil and simmer. Place a glass bowl that fits over the saucepan. Make sure the bowl does not touch the water. Add the lemon mixture. Constantly stir with a whisk until thick and 175°F. Add to a separate bowl and place in fridge for at least 1 hour. Keeps up to 10 days.


For Elderflower Buttercream

1 cup (2 sticks) softened butter

3 ½ -4 cups powdered sugar

2 tablespoons heavy cream

2 tbsp. Elderflower liqueur (St. Germain), or to taste (start with 1 tbsp.!)

Desired colored food coloring — I used one drop of light pink


In a mixer with the whisk attachment, beat butter until smooth. Add powdered sugar 1/2 cup at a time until fluffy. Scraping down the bowl when needed. Add heavy cream until really fluffy but smooth. Add elderflower liqueur and beat until combined. Beat for a total of 10-15 minutes; the longer it goes the more fluffy and white the frosting will be.

Add desired food coloring if wanting something other than white.

To make an ombré cake, divide buttercream into 3 bowls. These will be light pink, lighter pink, and white frostings. Add 2 drops pink and 1 drop of pink to two separate bowls; keep one white.


To Decorate

Place a small amount of frosting on the bottom of a plate that can stand the weight of the finished cake. Add one layer of cake. Spoon ¼-½ cup lemon curd, depending on size of cake layer. Repeat with remaining layers and curd, ending with a layer of cake. You may not use all of the curd but it is great on biscuits, pancakes, etc.! To keep cake in line, use two wooden or metal skewers placed through the cake. Scrape any lemon curd that spills out of the sides. Place cake on cake stand in freezer while you get all of your frostings ready to be piped!

Using a piping bag (no tip needed) or an offset spatula, add the light pink frosting all around the base. Add the lighter pink to the middle and the white on top. Using an offset spatula, start to smooth out the frostings and blend into each other. Be sure to keep the top pink-free! Add dried lemon wheels, lemon twists, chocolate-covered, or plain, strawberries, and basil or mint leaves decoratively to the top (basil is pictured).

To dry lemon wheels: preheat oven to 200°F. Thinly slice desired amount of lemon slices and place on a wire rack atop a sheet pan. Cook in preheated oven for 90-120 minutes. This can be done using any citrus; such as blood oranges, limes or oranges!

my sweet niece, Lillian, helping me with the final touches!

my sweet niece, Lillian, helping me with the final touches!

the sweetest bride-to-be!

the sweetest bride-to-be!