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Royal Wedding Cake & Menu: Plus A Recipe for Prince William's Chocolate Biscuit Cake

Veronica Werhane |
April 26, 2011 | 3:33 p.m. PDT


Fiona Cairns Luxury Cake.  Photo from FionaCairns.com
Fiona Cairns Luxury Cake. Photo from FionaCairns.com
In just a few days, people all over the world will watch the much-anticipated Royal Wedding of Prince William and Kate Middleton.  Ever since Prince William first popped the question, dozens of websites have been dedicated to tracking this famous affair.  

Everything from where the wedding will be held, what Kate’s dress will look like, and who will be invited to the reception at Buckingham Palace are all crucial details of the wedding that people want to know.  People have high expectations for this wedding of such royalty, and the food is no exception.

Mark Flanagan, the chief royal chef and Head of Kitchens at Buckingham Palace is definitely aware of the expectations for excellence that goes along with the Royal Wedding reception—

"We're always conscious of trying to make sure we uphold people's expectations when people come to Buckingham Palace. For many it's a once in a lifetime opportunity. So, from the kitchen side of things, we want to make sure people leave with great memories."

While the complete and official menu of the reception has not been disclosed, it has been reported that the food at the reception will consist of around 10,000 hot and cold canapés, crafted by twenty-one chefs—giving each of the 600 lucky guests about 16 of these magnificent creations.  

Now for the biggest item on the Royal Menu:  The Cake.  British cake designer Fiona Cairns will create a classy and traditional multi-tiered fruitcake for the happy couple, complete with luscious cream and frosted with regal white icing.  The cake will feature an elegant floral pattern, drawing inspiration from the Joseph Lambeth technique of cake decorating—a popular wedding cake decorating method that uses a lot of intricate piping to create 3-D leaves, scrolls, flowers, etc.  

In addition to the lavish Fiona Cairns cake, Prince William requested that a simpler chocolate biscuit cake also be served at the Buckingham Palace Reception. McVitie's Cake Company was chosen to make William’s favorite cake, and will follow the Royal Family’s recipe for this tasty dessert.

Thanks to the Huffington Post for providing the recipe for William's chocolate biscuit cake, we can all dine like royalty this Friday—even those of us who will be watching the royal affair on TV in our pajamas in the wee hours of the morning.


**The Royal Wedding will be broadcasted at 10 a.m. London time.  For more information on the Royal Wedding, visit the official website here**



(Recipe taken from Huffington Post, recipe of Alison Ladman)

The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.

Chocolate Biscuit Cake.  Photo from BettyCrocker.com
Chocolate Biscuit Cake. Photo from BettyCrocker.com

Start to finish: 3 1/2 hours (30 minutes active)

Servings: 12


  • 7-ounce package butter tea biscuits (sold in the cookie aisle)
  • 1 cup heavy cream
  • 2 tablespoons honey
  • 4 tablespoons (1/2 stick) butter
  • 16 ounces (about 2 1/2 cups) bittersweet chocolate bits
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 6 ounces (about 1 cup) bittersweet chocolate


  1. Coat a 7 or 8-inch round springform pan with cooking spray.
  2. To make the cake, with your hands break up the biscuits into 1/4- to 1/2-inch pieces; you want chunks, not crumbs.
  3. In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
  4. Refrigerate for 3 hours or until thoroughly chilled.
  5. Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
  6. Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
  7. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.


Send your food questions/suggestions (recipe ideas, restaurant recommendations, food questions, cooking tips, anything food related) to Veronica.  Your questions and comments might be featured in next week’s column!



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