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Royal Wedding: Chocolate Biscuit Cake recipe - Page 5

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
Darlita
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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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.
post #63 of 81
A poster suggested Marie biscuits a few pages back. I assume these are the same thing as the Galletas MarĂ­as we have here in Mexico. They taste exactly like American animal crackers, but are thinner. I think I'd try the recipe with those.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #64 of 81
Thank you so much! I am marking this post. Social Teas would work nicely.
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
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #66 of 81
Inquiring minds are awaiting the results of your research with bated breath, bobwonderbuns!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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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
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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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.
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.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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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!
post #71 of 81
Ah! That makes sense. I did notice that everything here from graham crackers to cookies are very sweet by comparison!
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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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.
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.
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.
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.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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