Royal Wedding: Chocolate Biscuit Cake Recipe

Baking By Nwbi Updated 13 May 2011 , 7:10pm by jules5000

Lita829 Posted 4 May 2011 , 12:30am
post #61 of 81
Quote:
Originally Posted by BobbieK

Here is a picture of Darren McGrady's Chocolate Biscuit Cake:

Image

And here is a picture of the Chocolate Biscuit Cake made for Prince William:

Image




It looks delicious! Thanks for posting icon_biggrin.gif

lutie Posted 4 May 2011 , 12:44am
post #62 of 81

The cake made by the author/chef shows the biscuits to be larger than almonds in the cut section...seriously, the pieces of biscuits are good-sized chunks.

Marianna46 Posted 4 May 2011 , 1:23am
post #63 of 81

A poster suggested Marie biscuits a few pages back. I assume these are the same thing as the Galletas Marías we have here in Mexico. They taste exactly like American animal crackers, but are thinner. I think I'd try the recipe with those.

ilovesprinkles Posted 4 May 2011 , 3:55pm
post #64 of 81

Thank you so much! I am marking this post. Social Teas would work nicely.

bobwonderbuns Posted 4 May 2011 , 11:29pm
post #65 of 81

Okay El Americanos, listen up! I couldn't find the Social Tea biscuits by Nabisco (so far) but I did find these three items:

Burton's Rich Tea Biscuits -- they are not very sweet at all, but they taste like animal crackers, although animal crackers are sweeter. Think of an animal cracker without sugar! icon_biggrin.gif

Leibniz Butter Biscuits: they taste almost exactly like a plain ole graham cracker.

Walkers Butter Digsestive Biscuits: they are like a shortbread cookie made with whole wheat flour. Personally I didn't like them at all.


So long story short, I would suggest animal crackers and plain graham crackers and possibly shortbread cookies (Lorna Dune maybe?) for an American substitution. I'm making two versions of this cake this week using the Rich tea biscuits and the Butter Biscuits. Stay tuned... icon_lol.gif

Marianna46 Posted 4 May 2011 , 11:44pm
post #66 of 81

Inquiring minds are awaiting the results of your research with bated breath, bobwonderbuns!

bobwonderbuns Posted 4 May 2011 , 11:44pm
post #67 of 81
Quote:
Originally Posted by Marianna46

Inquiring minds are awaiting the results of your research with bated breath, bobwonderbuns!




icon_lol.gif

lutie Posted 4 May 2011 , 11:48pm
post #68 of 81

bobwonderbuns, what size are you going to make the cookies? I am interested in the size of the cookies in the cake because that picture above shows them to be much bigger than almonds...it would seem if they were really small, they would get 'lost' in the batter.

bobwonderbuns Posted 4 May 2011 , 11:49pm
post #69 of 81

I'm just going to break them into chunks -- each of the biscuits is equal to a 3 inch cookie so maybe break them into 4 or 6 chunks. I'm not planning on being too particular. I did notice the one cake had nearly whole cookies in it -- I don't think that will work well. So maybe "bite size" pieces.

One thing that did strike me about all these biscuits is now NOT sweet they are! That surprised me. When I drink tea in the afternoon I like something sweet and crunchy -- Vanilla wafers or shortbread or something like that. Brits must like things not so sweet.

Another thing I noticed is that the biscuits are very thin, like our crackers. The "thickest" one was the digestive biscuits which was about half the thickness of a store-bought shortbread cookie.

lutie Posted 4 May 2011 , 11:56pm
post #70 of 81

We, here in the USA, sweeten things so much that sometimes all we taste is the sugar. When I lived in Europe, I had to adjust my taste buds to less sugar, more flavor!

bobwonderbuns Posted 4 May 2011 , 11:57pm
post #71 of 81

Ah! That makes sense. I did notice that everything here from graham crackers to cookies are very sweet by comparison!

Queento2 Posted 12 May 2011 , 4:11am
post #72 of 81

OMG! Something seems to be wrong. I followed the recipe exactly(except for using splenda instead of regular sugar), and it doesn't seem to be enough "mixture" to actually form a "cake". I haven't poured into my springform yet, but it just seems to be missing something. Maybe I was just envisioning a consistency of mousse or something. This couldn't possibly taste good IMO. But, a lady saw it in a magazine and just had to have it for her bday tomorrow. icon_eek.gif . Should I make another batch and mix the two together? My pan is a 9". I should NOT have waited til 10pm to do this. Luckily, it's for my grandpa's girlfriend, and I'm not really charging her.

Staryberry Posted 12 May 2011 , 4:32am
post #73 of 81

The recipe is for one 6 inch spring form pan. That is probably why it seems like so little "batter." I think that it would be pretty thin and lumpy in a 9 inch pan if the recipe isn't doubled. I am sorry to hear you are having trouble. I can guaranty that it is a very yummy tasting cake.

Jennifer353 Posted 12 May 2011 , 8:56am
post #74 of 81

Probably too late for you now but I used splenda once in a brownie recipe an dit was nothing like the version I made with sugar... it looked and tasted awful!
I havent made this percise recipe but have made variations previously and it wasnt "cakey", the mixture was pretty dry and lumpy, similar in concept to the base of a cheesecake (with bigger chunks) so yours might be ok. The size of tin will make it shallower but again before the royal wedding chocolate biscuit cake was generally served about 1-2 inches thick.

jules5000 Posted 12 May 2011 , 6:07pm
post #75 of 81

No matter what they claim it doesn't turn out the same at all. it has a different consistency and you have to watch it closely the whole time it is baking. It browns quickly. Personally if you are doing it with splenda because she can not have sugar then I am sure that you are going to be ok and she won't be dissappointed, but blessed that you did that for her. If that is not the reason you are doing it with splenda, I would reccommend making a reg cake wtih sugar. Maybe it is a cheesecake? It might work better than regular baked goods do, but after my one and only experience baking with splenda I won't do it again.

warchild Posted 12 May 2011 , 6:24pm
post #76 of 81
Quote:
Originally Posted by jules5000

No matter what they claim it doesn't turn out the same at all. it has a different consistency and you have to watch it closely the whole time it is baking. It browns quickly. Personally if you are doing it with splenda because she can not have sugar then I am sure that you are going to be ok and she won't be dissappointed, but blessed that you did that for her. If that is not the reason you are doing it with splenda, I would reccommend making a reg cake wtih sugar. Maybe it is a cheesecake? It might work better than regular baked goods do, but after my one and only experience baking with splenda I won't do it again.




jules5000, what recipe did you follow? The chocolate biscuit cake is not baked, its put in the refrigerator to set.

radtech Posted 12 May 2011 , 7:06pm
post #77 of 81

FYI, I bought the McVities tea biscuits at the Meijers in the Grand Rapids Michigan area. I found them not in the International section but in the Isle that has Dutch cookies as well as English items.

jules5000 Posted 13 May 2011 , 1:16am
post #78 of 81

On one of my notifications on this thing and I thought it was this one someone said something about using splenda and I thought it was baked because I have not read the recipe through, nor have I tried to make it. I was just trying to warn her that she might not have the results she wanted to have. My mistake though if it is not baked. excuse. LOL!!

Jennifer353 Posted 13 May 2011 , 1:19pm
post #79 of 81

I think the confustion may have come from me saying I used Splenda in brownies (obviously they were baked) which turned out awful (btw it ws just for an experiment to see if I could, I have learned from it I couldn't!)

I'm afraid I cant help with the biscuit substitutions in the US because being in the UK I just use McVities. As has been mentioned though there are a multitude of variations on this recipe using different biscuits (digestives, rich tea, hob-nobs, etc) and they all taste good in their own way so feel free to experiment if you cant get rich tea or an equivalent where you are and if your version tastes good post it for the rest of us!

Queento2 Posted 13 May 2011 , 2:27pm
post #80 of 81

Update on the Biscuit Cake. Yeah, it's still sitting in the fridge. I just couldn't bring myself to give it to her. It looks horrible. I think maybe my graham were too big, although I tried making them "almond" sized. So, I went ahead and made her a chocolate cake with splenda. I guess I should have read your posts about baking with the splenda. The batter tasted good, but it did brown very quickly and very dark. It also seemed to pull away from the edges extremely quickly. I only did a double layer 6" for her since she wanted something small anyway. the rest of the batter went to two thinner 8" pans. She's diabetic, but not too bad from what I understand. So, the icing is my standard Indydebi BC. I frosted it very thinly(is that a word?) so that she can scrape off the icing if she can't have it. I frosted the other one and brought some to work today, so that I can give some to my guinea pigs, I mean coworkers icon_lol.gif It appears to be moist and nicely crumbly like my other cakes. We'll see how it tastes with the splenda though. Probably will steer clear of Splenda cakes though after this experiment.

**My coworker just tried it. She said it's very good! icon_lol.gif She said that she couldn't taste the splenda or the aftertaste. She said it was drier than some of my other cakes, but I chalk that up to it being a chocolate cake since she said that it's not dry, just not as moist as the yellow cakes I've done. but, she's ecstatic over the BC frosting. The only thing I did differently was add this new Almond Joy coffee creamer to the frosting. I'm a happy camper this morning.

jules5000 Posted 13 May 2011 , 7:10pm
post #81 of 81

YOu got her a cake and that is what counts. I am sure that she appreciated all the effort you put into it. What are you going to do with what you didn't give her? Just curious.

MY friends and co-workers(when I had them) always were willing to be my guinea pigs. I know that I have a bunch of them if I need to try something new and no special occasion is coming up. I just don't want to play favorites with my guinea pigs though. I don't want any of them to feel slighted.

When I am making a birthday cake for one of my girlfriends and I want to try a new recipe or method of decorating they are always happy. Even when they turn out a little lopsided or imperfect in someway they are always appreciative of the effort I made.

If I just want to practice techniques they are happy for the treat I bring their way.

Quote by @%username% on %date%

%body%