Thursday, May 5, 2011

Royal Wedding!

So I know that I am late in posting this...but I just haven't had the time!  So as everyone knows....the Royal Wedding was on April 29th!  I was very excited to watch it and even made William's Groom's Cake as a way of celebrating!  LOL!  I know I know!  I needed an excuse to bake something!  It was surprisingly very simple and everyone loved it!  I know that there were many different versions but I picked I guess the original, original one!  If that makes any sense?  I loved looking up the historical aspects behind the BIG wedding and loved that Kate's bouquet had some of the Myrtle from Queen Victoria's original bush!  How exciting!  So are some pictures of the cake that I made! 

This recipe was taken from The Morning Call, a local paper, but it was originally from 
Darren McGrady's "Eating Royally" cookbook.

The recipe originally calls for McVitie's Tea Biscuits, but I was unable to find them, so instead I used our version of tea biscuits....called Social Tea.



Chocolate Biscuit Cake
Prep:  25 minutes
Chill:  3 hours
Makes:  8 Servings
-8 ounces tea biscuits
-1/2 stick unsalted butter, softened
-1/2 cup granulated sugar
-12 ounces dark chocolate
-1 egg beaten
-1 ounce white chocolate
1.  Lightly grease a small (6 inch) cake ring or springform pan with butter.  Place on parchment-lined tray.  Break each of the biscuits into almond-size pieces; set aside.  Cream the butter and sugar in a bowl until a light lemon color.

2.  Melt 4 ounces of the dark chocolate in a double boiler (or microwave).  Off the heat, add the butter and sugar mixture, stirring constantly.  Add the egg; continue stirring.  Fold in the biscuit pieces until they are all coated with the chocolate mixture.

3.  Spoon the mixture into the prepared cake ring.  Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded.  Refrigerate at least 3 hours.

4.  Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler.  Slide the ring off the cake; turn the cake upside-down onto a cooling rack.  Pour the melted chocolate over the cake, smoothing the top and side using a butter knife or offset spatula.  Allow the icing to set at room temperature.  Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish.  Melt the white chocolate and drizzle on top of the cake in a decorative pattern.

Buttered 12-inch pan.  Use the 6-inch as directed, it will be thicker.

No McVities!  Next Time!

Before refrigerating!

The Dark Chocolate!

Finished Product!

The cookies!

Left overs for a topping!
That is A LOT of Fruit Cake!
These are some pictures of the wedding cake!  Taken from M24Digital.
From People Magainze
The bouquet with the myrtle!
So cute!!!

Sigh...To Be a Princess.... 

Next cooking adventure will be for Mother's Day!  I'm making an Early Grey Honey Lemon Cake, Dark Chocolate Meringue Cookies and Chocolate Cake!  Pictures to come!

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