Magnificent!

Thanks for posting the link

A

That is gorgeous!!

"The project has left cake-maker Fiona Cairns exhausted but elated after working for five weeks on it which has tested her skills and those of her team to the limit."

OK....tell me why someone would want to eat five week old cake... (j/k, I know there is other prep work)

I think it is fruit cake - that should be made several weeks in advance so it can soak up all the extra booze....

A

Very cool!

Yes, it was a some kind of fruit cake. I think I read that it is a traditional type of wedding cake. I would eat the flowers and frosting but would have to pass on the cake. LOL

David

Fruit cake is the only cake suitable for wedding cake. OK, I've never been one for wishy-washy opinions.... I made my own, but had it professionally iced. I'll eat the cake, and just admire the decorations.

Beautiful cake..

Yes, it's lovely but David, I'm afraid you wouldn't eat the flowers. They look like gumpaste, which actually is edible but it's disgusting. Worse than fondant, even.

That's what I put on Amanda's wedding cake, you can buy them premade and they are beautiful, but they are hard as a rock and very durable, you can store them for years. Hers were chocolate and white, and I hand painted them with edible luster dust to match the autumn bouquet colors.

So, technically edible, but not very good, LOL, and mostly mass produced, although it would still take a lot of hours just to place them all on the "royal" cake.

Beautiful cake, incidentally. And as for the 5 days, it takes me two just to make a wedding cake for MY family weddings. If only I had a "team", LOL....

Annie

Fruitcake is the traditional cake for British weddings. As for the icing, I'm betting it was not only tasty but delicious. Both cakes was served at the evening dinner.

I should have mentioned I meant the icing on the cake, not the flours, I agree sugar past is not tasty and would not have been served.

What a beautiful cake! Sigh..I loved all the wedding hoopla and wish them a long and happy life together. I must say, I was more intrigued with William's groom's cake than the actual wedding cake...Oprah had Diana's former chef on yesterday and he said it was a biscuit cake which I've never heard of. Looks like crunched up cookies coated in chocolate and shaped into a cake. Has anyone made this before? Anyways, I think I'm going to have to make this!

Chocolate Biscuit cake

Ingredients
1/2 tsp. butter , for greasing
8 ounces Rich tea biscuits
4 ounces unsalted butter , softened
4 ounces granulated sugar
4 ounces dark chocolate , for the cake
1 egg
8 ounces dark chocolate , for coating
1 ounce chocolate , for decorating
Directions
To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.

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

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

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

Beat the egg into the mixture.

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

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 unmolded.

Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

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

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

Allow the chocolate to set at room temperature.

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

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

Here is a link that might be useful: Picture of the grooom's cake

I saw the Groom's Cake preparation on tv last night and it looked like the McVittie's biscuits (cookies) were ground up into fine crumbs, not in almond-sized pieces. Sounds good....I mean chocolate covered English biscuits are yummy so what's not to like?

No, it's not crumbs. It's deffo chunks of biscuit. Yum.

It's important to know that the "tea biscuits" in the recipe are NOT the scone type biscuits served in North America.

They are cookies. Quite hard and often used to dunk in tea. I think Peak Frean makes something close.

I can find them at my local supermarket - they are quite nice. Or at least I assumed this is what is used....

Alexa

Here is a link that might be useful: Rich Tea Biscuits

YUP! That's them!

I'm sure the whole cake was delicious. The article says that the flowers were made from sugar paste.

The detail really is amazing.

Ann

The more I looked at the pictures, the more impressed I was at the cake. Outstanding detail work. Just beautiful. But, If I were a guest at the reception, (yeah, like that would happen, lol) I'd go for the groom's cake. I may have to try making one of those myself. I bet those Rich Tea Cakes are flying of the shelves right now, wherever they are sold.

Sally

A few years back....like perhaps1 2...? LOL! At an annual Chicago Get Together of members who posted on another Garden Web forum, we had a "wedding" celebration to fete 2 couples who had met on GW sites and married a few months before. One of the attendees made a fabulous wedding cake....complete with sugar flowers....it was more than beautiful and very delicious. I wish I could remember who!
I know I have a picture somewhere....I'll see if I can find it and digitalize it. But whatever those flowers were made of, they tasted wonderful!
Linda C

Annie, guess I've had too many grocery store cakes at the office. LOL Those flowers taste okay for what they are.

Thanks for the link to the groom's cake Tracey! I KNOW I would have loved that for sure. It's chocolate!

I watched the highlights of the wedding on some late night news show. Just wish Diana could have been there.....

David