On Friday, April 29, 2011, over two billion people around the globe, myself included, are expected to tune in to watch Catherine Middleton marry Prince William of Wales, future King of England. Unlike the marriage of Prince Charles and the late Princess Diana, this is a union of two people who are genuinely and deeply in love – a modern fairytale that will unfold before our very own eyes.
|Prince William of Wales and Catherine Middleton Official Engagement Photo.
Catherine wears Princess’s Diana’s sapphire engagement ring.
|Westminster Abbey, the venue for the royal wedding.|
|Princess Diana and Prince Charles on their wedding day,|
No royal wedding would be complete without an elaborate wedding cake. Prince William and Katherine Middleton decided to serve two wedding cakes: a traditional fruit cake prepared by Fiona Cairns and chocolate biscuit cake prepared by British biscuit maker McVities.
|Cake designer Fiona Cairns will design the couple’s wedding cake: a traditional fruit cake with icing|
|Cake Design and Development Head Chef Paul Courtney practices making a biscuit cake at the McVitie’s factory in Stockport.|
|Cake Design and Development Head chef Paul Courtney (right) and Manufacturing Manager Tom Kilcourse (left) perform a quality check on biscuits on the production line at the McVitie’s factory in Stockport.|
The original family recipe for Prince William’s favorite chocolate biscuit cake can be found in Eating Royally, a cookbook by Darren McGrady, private chef to Princess Diana. McGrady made the chocolate biscuit cake many times for a young Prince William and has said that it is also a favorite of the queen. Any chocolate lover can see why – it’s a rich, decadent and buttery piece of chocolate heaven.
I adopted McGrady’s recipe into my own foul-proof, easy to make version, shown in detail below. This cake is rich and decadent. Try using all semi-sweet morsels if you’re not into the dark chocolate.
For the cake:
1 cup of granulated sugar
1 stick of unsalted butter + 2 tablespoons for greasing pan
3/4 cup of heavy cream
3 12-oz bags of Nestle dark chocolate morsels
11 oz of English tea biscuits (or cookies, sometimes called “digestive biscuits”)
1) Break the biscuits into small pieces, about the size of. Do not crumble.
2) Line the bottom of a 9 or 9 1/2 inch springform pan with a large sheet of wax or parchment paper. Butter the sides of the pan.
3) Cream the butter and sugar until a nice light cream color.
4) Melt the chocolate chips in a saucepan over medium heat. Add the egg while melting.
5) Once melted, stir in the heavy cream.
6) Add in the biscuit pieces and stir gently.
7) Pour into the springform pan.
8) Refrigerate for at least 3 hours or overnight. Gently remove cake from spring-form pan.
For the chocolate glaze:
10 oz of Nestle semisweet morsels (almost a full 12 oz bag)
1 tablespoon of light corn sugar
1 cup of heavy whipping cream.
Place the chocolate morsels in a medium sized metal mixing bowl. Simmer the corn syrup and heavy whipping cream in a small saucepan on medium heat. Pour over the chocolate morsels and let sit for 3-5 minutes. Stir with a spatula until well blended but pour-able. Pour over the chocolate biscuit cake. Let set in refrigerator for at least 30 minutes before you glaze with white chocolate.
For the white chocolate glaze:
1 bag of Nestle white chocolate morsels
1 tablespoon of light corn syrup
1 cup of heavy cream
Melt the chocolate morsels in a small saucepan over medium heat. Drizzle the white chocolate with a spoon over the chocolate biscuit cake. Serve immediately.
|A cheese platter with cheese from England:
A Blue Cheese Stilton, a White Welch Cheddar, and a White Stilton with Cranberries.
|Official royal wedding china: hand painted, gold leafed porcelain.
The Royal Collection has launched this line of offical royal wedding china to mark the occasion. It can be found at www.officialroyalwedding2011.org.
2 4-oz filets of salmon, thawed
cups of fresh spinach
3 cloves of garlic, chopped
2 tablespoons of extra virgin olive oil
2 wedges of Laughing Cow Garlic & Herb Cheese
2 Pillsbury refrigerated pie crusts, thawed
1 egg yolk
1) Preheat the oven to 350 degrees.
2) Add the extra virgin olive oil to a large heavy bottomed pan. Saute the garlic. Add the spinah in bunches and saute until wilted down. Drain of extra water.
3) Unroll a Pillsbury pie crust. Gentle spread the wedge of Laughing Cow Garlic & Herb cheese in the center.
4) Add a cup of spinach on top of the center of the crust. Spread into a thin layer.
5) Add the salmon filet face down to the center of the crust. Wrap the crust like a present.
6) Brush the ends with egg yolk. Gently turn over and brush the other side with egg yolk.
7) Repeat steps 3-6 with second filet and crust.
8) Bake both salmon pouches in an oven for 35-40 minutes until golden brown.
Serve with red roasted potatoes and a salad of mixed greens.
|It’s time!!! Get out your best British china and big hats and cheer to the happy couple! <3|