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| GROOMS CAKE
  The GROOM's Cake  
with Anthony Verombeck




Prince William breaks royal cake tradition & orders a Groom's cake

Chocolate, cookies and more chocolate
Prince William personally requested a groom’s cake made of cookies and chocolate to be served alongside the couple’s official wedding cake on April 29. The groom’s cake is a wedding custom linked with the southern United States.

“It’s literally covered in chocolate decoration,” Paul Courtney, the cake head chef at cookie-makers McVitie Cake Company who made the cake using a secret recipe given to them by royal insiders. The cake contained 17 kilos of chocolate and some 1700 of the company’s “Rich Tea” brand cookies that were enough to feed all guests.

Former royal chef's recipe
Prince William’s Royal Wedding Chocolate Biscuit Cake Recipe is in former Royal Chef Darren McGrady's* cookbook Eating Royally Eating Royally: Recipes and Remembrances from a Palace Kitchen, pictured left. "The cake is also his grandmother’s favorite cake,” says McGrady. “I used to prepare it for both of them when they had Sunday tea together and the Queen knew her grandson William would be joining her from Eton.”

The Groom's Wedding Cake Recipe
Here is the official recipe used in the royal kitchens at Buckingham Palace to make the Chocolate Biscuit Cake that Prince William has chosen for his wedding cake.

Chocolate Biscuit Cake

Makes 1 cake – 10 portions

Her Majesty the Queens favourite afternoon tea cake by far. This cake is probably the only one that is sent into the Royal dining room again and again until it has all gone - Chef Darren McGrady

4 ounces dark chocolate (for the cake)

4 ounces granulated sugar

4 ounces unsalted butter (softened)

1 egg

8 ounces Rich tea biscuits

½ teaspoon butter for greasing

8 ounces dark chocolate (for coating)

1 ounce chocolate (for decoration)

1. Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper.

2. Break each of the biscuits into almond size pieces by hand and set aside.

3. Cream the butter and sugar in a bowl until the mixture starts to lighten.

4. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring.

5. Beat in the egg to the mixture.

6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.

8. Chill the cake in the refrigerator for at least three hours.

9. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.

10. Slide the ring off the cake and turn it upside down onto a cake wire.

11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

12. Allow the chocolate to set at room temperature.

13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

*Darren McGrady began working for the Royal Family as a pastry chef and quickly moved up the ranks to serve as Princess Diana’s personal chef until her death in 1997. He also served as personal chef to Queen Elizabeth II and Princes’ William and Harry for 15 years and has cooked for five US Presidents. He now lives in Dallas, Texas. For more information, visit theroyalchef.com.
Planning a gluten-free Groom's cake
Planning a miniature chocolate groom’s cake that she could eat at her son’s wedding was no problem for Carol Fenster. She is one of the world’s most respected authorities on gluten-free cooking. She used a basic chocolate cake recipe from her cookbook, Cooking Free (Avery/Penguin Group, 2005).


GROOM’S CAKE
Basic Chocolate Cake

1-¼ cups Flour Blend 
½ cup cocoa (not Dutch)
1 teaspoon xanthan gum
1 teaspoon baking soda
¾ teaspoon salt
1 cup packed light brown sugar
2 teaspoons vanilla extract
½ cup milk (cow, rice, soy)
½ cup butter or margarine*
1 large egg
¾ cup warm (110ºF) coffee or water

**Non-hydrogenated margarines (called buttery spreads) by Earth Balance and Spectrum are available at health food stores.

1. Preheat oven to 350ºF. Grease a 9-inch round or square nonstick pan or an 11 x 7-inch nonstick pan.

2. Place all ingredients, except coffee, in large bowl and blend with electric mixer. Add coffee and mix until thoroughly blended. Pour into prepared pan; bake for 30 to 35 minutes or until toothpick placed in center of cake comes out clean. Serves 12.

Calories 220; Fat 9g; Protein 2g; Carb 35g; Chol 37mg; Sodium 330mg; Fiber 1.5g
Egg adds additional 20mg cholesterol per serving.

Cupcakes: Bake 12 cupcakes 20-25 minutes or until toothpick comes out clean. 

Layer Cake: Double recipe (increase baking soda to 1-¼ teaspoon) and bake in 9-inch round nonstick pan for 35 to 40 minutes, or two 8-inch round nonstick pans for 25 to 30 minutes or until toothpick inserted in center comes out clean. Grease pans and line with waxed paper or parchment paper; then grease again for easier cake removal

Flour Blend
1½ cups sorghum flour
1½ cups potato starch
1 cup tapioca flour
*******************
Reprinted with permission from Cooking Free by Carol Fenster, Ph.D.
Years ago, food manufacturers and restaurants barely acknowledged the gluten-free diet. There are millions of people in North American living with a form of gluten intolerance called celiac disease who prepare their meals without gluten, a protein found in wheat. Today, the gluten-free diet is recognized by the medical community and the general public.

Author Carol Fenster, who has been gluten-intolerant for over 20 years, offers hundreds of easy-to-prepare recipes and a collection of handy shortcuts, tips, and techniques. The book also includes recipe ideas for your celebrations such as Stuffed Pork Chops, Seafood Lasagna, Meat Loaf, Chicken Potpie, Reuben Sandwiches, and Pizza.
  GLUTEN-FREE Quick & Easy (Avery Penguin Group; soft cover; US$18.95; ISBN: 978-1-58333-278-8). Visit Carol Fenster’s website at SavoryPalate.com.


WeddingsHoneymoons.com | GROOM's cake | May 28, 2011
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