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Wedding cake

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Postby b2b06 » Fri Jan 14, 2022 12:44 am

This is total rubbish!! My H2b is a chef ( as I already said ) in a very reputable hotel and when I asked him about this he, like the previous post, laughed his head off!! I have also worked in alot of hotels and have never heard of such a thing. Is this hotel for real??
b2b06
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Postby Ducky » Tue Jan 18, 2022 2:57 pm

Have heard of hotels doing this and just wait, you'll be offered a cake from their in-house pastry chef next, at a 'reasonable' price. What tosh. By the way, just starting this whole organising lark. How much should a big gooey choc cake cost?!! :lol:
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Postby AB » Mon Jan 31, 2022 6:32 pm

Thanks to everyone who posted recipes! The more I look into it the more I think I will definitely bake my cake. As long as I make sure I start with good quality ingredients and just follow the recipe step by step I can't go too far wrong (fingers crossed!!) and I really like the idea of contributing to my wedding in this way.

AB
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Postby Lara » Thu Feb 03, 2022 11:17 am

Here's another courtesy of Darina!

Wonder if it freezes well?? And how long in advance you could make it?? I'm seriously considering making one myself (H2B wasn't so sure.......I'll show him! :twisted: ) if it can be made a bit in advance. Any Delias/Darinas/Nigellas out there......or Jamies would do too :wink:

Chocolate Biscuit Cake

Makes 10 large, very rich slices

125g (4½ oz) unsalted butter
75g (3oz) golden syrup
200g (7oz) dark chocolate, minimum 60% cocoa solids, broken into pieces
1 egg
50g (2oz) digestive biscuits
50g (2oz) whole walnuts
50g (2oz) sultanas
50g (2oz) glacé cherries, reserving a few for decoration

20 x 8cm (8x3 in) loaf tin

Line the loaf tin with greaseproof paper or baking parchment and set aside.

Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup.
Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.
Break up the biscuits into large chunks; remember they will be broken further when mixed, so don’t make them too small.
Add the walnuts, sultanas and most of the cherries.
Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon.
Press the mixture into the tin and decorate with the reserved glacé cherries.
Leave to set in the fridge for about 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes. Serve chilled.
Hint: To make this recipe more appealing to children why not replace 100g of dark chocolate with milk chocolate?
Lara
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