29 April 2011

Eating Royally --REDUX

With the wedding today, we felt that we should revisit Eating Royally. Mainly we felt we should re-visit it because between the pages of this book rests the recipe for Prince William's Grooms Cake.

The actual cake is being made by McVitie's Cake Company. It is being made with the "secret" royal family recipe. McVitie's has been making cakes for royal weddings and christenings since the wedding in 1893 of the Duke and Duchess of York, who later became King George V and Queen Mary. They made the 60th wedding anniversary cake for the Queen and Prince Phillip in 2007. The United Biscuits Group , who now owns McVitie's says about 1700 McVitie's Rich Tea Biscuits and over 16kg of chocolate will be used in the reception cake.

Darren McGrady, the author of Eating Royally and the chef to Princess Diana included the no-bake chocolate cake in his book. Though The United biscuit Group will not confirm that it is the recipe, it is just too close to deny.

Chocolate Biscuit Cake

1/2 teaspoon soft butter
8 ounces McVities rich tea biscuits
4 ounces soft butter
1/2 cup sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate for icing
1 ounce white chocolate for decoration

1. Line the base of a springform pan with silicone paper, and butter the sides. Break the biscuits into almond-sized pieces and set aside.

2. Cream the sugar and butter in a bowl. Melt 4 ounces dark chocolate and mix with butter, add the beaten egg and mix well. Add biscuits and coat well.

3. Pour into the pan, making sure the bottom is well covered as this will be the top of the cake when it is unmoulded. Let set in a fridge for three hours. Let partially warm outside of the fridge while 8 ounces dark chocolate and white chocolate are melted. Flip cake and drizzle chocolate on top.

Now you too, know the secret.

As for the formal Wedding Cake, Fiona Cairns is in charge. Check out the post here.

For more Royal Wedding info head over to Lucindaville for Etiquette and a Tiara or Two!

1 comment:

  1. I'll have to try making it. Thanks for the post!
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