Royal Wedding Baking

I’ve been told by my mum who read it somewhere that Chocolate Broken Biscuit cake is one of Prince Williams favourite cakes. So in true patriotic style we have made it for our wedding party tomorrow – luckily it also happens to be our favourite too.

 We had planned to ice it with a large union jack – but we thought this’d be too sickly sweet – so my 9 year old decided to make a plain vanilla sponge cake in a roasting tray which we can ice. Will our baking ever end…?

 So here are the recipes we’ve used – both v easy.

Chocolate broken biscuit cake:

This also has the added advantage of using up excess chocolate Easter eggs!

This makes 1 rectangle baking tray – about 20cm 

 300g Digestive and rich tea biscuits

300g Plain & milk chocolate

100g Butter

200g Raisins (optional)

100g Golden syrup or castor sugar (you need more if only using dark chocolate and less if only using milk chocolate)

Nuts and other dried fruit can also be added if you like. We like dried apricots and almonds.

 

  1. Bash up the biscuits inside a bag or a teatowel – use a rolling pin or bang on the table!
  2. Melt the chocolate, butter and sugar in a bowl over a pan of simmering water.
  3. In a large bowl mix all together adding the raisins, making sure all the biscuits are covered.
  4. Line the baking trays with cling film – this makes it super easy to get out once set.
  5. Tip out the mixture into the trays and push down firmly with the spoon. Or use a potato masher or the knuckles of your hands – this is important so it all sticks together.
  6. Then put it in the fridge for a couple of hours.
  7. Turn it out and cut into squares.

 

Basic Sponge Cake

My 9 year old bakes this by herself – it is super easy.

This makes a standard round cake (20cm diameter)

6oz self raising flour

6oz castor sugar

6oz butter

3 eggs

1 teaspoon of baking powder (not essential but I find it helps)

Flavour: Cocoa powder (2 heaped table spoons) or vanilla essence (1 teaspoon)

  1. Sieve the flour into a bowl and add all the other ingredients and whisk up using an electric mixer.
  2. Grease with butter the cake tins and tip in.
  3. Put in oven at 160C and cook for 30 minutes.

So easy!

Today we doubled it and made it in a large rectangle baking tray – flag shaped... (but only used 4 eggs as we had run out – and I guessed that’d be plenty…)

choc bisc cake                    flag cake!

Chocolate Biscuit Cake - Mixing it all together!          Icing our 'flag' cake - v messy!

flag cake!   Finished Flag and pround daughter! Bring on the Bunting!