Royal Wedding Cake!

Looking for the next big thing in terms of the wedding cake for your special day? The Royal Wedding will be leading the way this year as far as wedding trends go, and you can count on us, as far as being sure that you're well informed! 

The Prince has chosen a Chocolate Biscuit Cake for the special day. What is a Chocolate Biscuit Cake? In England, biscuits are, of course, cookies. The cake consists of pieces of vanilla cookies in thick chocolate. 

This cake will be served in addition to the traditional fruit cake. Both will be prepared by McVities Bakery, which has been responsible for creating the royal cakes for quite some time-- since 1893, with the marriage of George V. 

Want to try it? A recipe is below. This recipe is very similar-- but not exact-- to the recipe that Prince William has requested. 

Chocolate Biscuit Cake

Start to finish: 3½ hours (30 minutes active). Servings: 12.
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. Recipe by Alison Ladman.
For the cake:
7-ounce package
butter tea biscuits
(sold in the cookie aisle)
1 cup heavy cream
2 tablespoons honey
4 tablespoons
(½ stick) butter
16 ounces (about 2½ cups) bittersweet chocolate
bits
1 teaspoon vanilla extract
For the glaze:
2 tablespoons butter
¼ cup heavy cream
6 ounces (about 1 cup) bittersweet chocolate

Coat a 7- or 8-inch round springform pan with cooking spray.
To make the cake, break up the biscuits into ¼- to ½-inch pieces with your hands; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1½ 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.
Refrigerate for 3 hours, or until thoroughly chilled.
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.
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.
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.