Married to the Mob. Catherine Middleton Marries the Masses

Posted on April 29, 2011

They lined the bridal route but wedding over, the mass of humanity assembled to catch a glimpse of the bride and groom moved to surround Buckingham Palace in a slow march headed by a cordon of police.  No wonder then that having surveyed the scene from the Royal Balcony, Prince William, Duke of Cambridge goaded his wife into a second kiss to keep the palace gates intact.

A two-kiss wedding.  Wow.  And television broadcasters provided instant replays.  Commentators got carried away.

Some people are delighted by the kiss; others not so much.

On CNN one guest was heard to say it was the biggest event on the planet – bigger that Diana’s wedding and bigger than the Olympics.  Brits were heady with success in showing off their historic pageantry, their products and their pride of place.

OK, crowd, don’t overdo it.  Don’t make them cower in their cottage in Wales


Footnote:  Princess Beatrice – Over the top

Princess Beatrice, Prince Andrew's daughter accompanied by her "fascinator."

The Princess Royal, Anne. Has she taken to selling flowers?;

Wedding’s over – time for cake.  William has a special cake he  has loved since he was a boy that was developed by a former chef.  He has ordered it up as a Groom’s Cake.  Here’s the recipe:

Chocolate Biscuit Cake

Lightly adapted recipe from Eating Royally by Darren McGrady                                                   

1/2 tsp. softened butter for greasing pan

8 oz. McVities rich tea biscuits, broken into pieces

1/2 stick (4 tbsp) unsalted butter, softened

1/2 cup extra find granulated sugar

4 oz. (about 1/2 cup) chopped chocolate or chocolate chips
1 egg, beaten

8 oz. chocolate for icing

Cinnamon for dusting

Lightly grease a 6″ spring form pan.  Set aside.  Cream the butter and sugar in a bowl until mixture has lightened in color.

Melt 4 oz. chocolate in a double boiler. Add butter and sugar mixture to the chocolate stirring constantly.  Add the egg and continue to stir.  Fold in biscuit pieces until they are all coated with the chocolate mixture.

Spoon the chocolate coated biscuits into the cake pan.  Press firm with the back of a spoon to fill in any gaps – the bottom of the cake will be the top when turned out.  Chill the cake in the refrigerator for 3 hours.

Remove cake and unmold on a wire rack.  Melt the 8 oz of chocolate (I did this in the microwave) and pour over the cake.  Spread smooth with an off-set spatula.  Allow chocolate coated cake to sit at room temperature until chocolate is set.  When set, run a spatula under the cake to remove from wire rack (chocolate makes it stick a little).  Transfer to a fancy serving platter, slice and serve.

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