William’s Wedding Cake Recipe
Mimi ON Apr 19, 2011 AT 5:28 pm
Ingredients: The Cake
Pro Tip: If you have it use a silicone “tin” as you will not have to line it and you can just pop the cake out, if not line the base of your tin.
You will need a 9” square tin
125g unsalted butter
300g best dark chocolate you can buy
3 tablespoons golden syrup
200g digestive biscuits, crushed
80g mini marshmallows
100g dark French glacé cherries
100g salted roasted peanuts
80g popping candy (optional)
Pro Tip: Put the biscuits into a freezer bag and bash with a rolling pin!
Place the chopped chocolate, butter and golden syrup in a bowl and put it in the microwave for 1 minute on high, stir and repeat until it is all melted.
Measure out the remaining ingredients keeping the popping candy separate.
Once the chocolate mixture is all melted, spoon 125g into a smaller bowl and set aside.
Now pour the crushed biscuits into the chocolate and stir in. After this, add the remaining ingredients and fold in so it is all combined.
Spoon the mixture into your tin, flatten the surface and place the tin in the fridge.
Let the smaller bowl of chocolate come to room temperature and once it is cool to the touch, fold in the popping candy.
Now remove the cake from the fridge and pour the popping candy mixture over the top, smoothing gently with a spatula.
Return to the fridge for at least 2 hours to set.
Pro Tip: If you do not want to use popping candy (that is available from all good sweet shops), just pour the reserved chocolate over the top of the cake for a smooth finish.
Once the cake is set turn it out of the tin and portion into bite sized pieces, it is ready to be enjoyed!