GROCH: Royal wedding cake recipe; toffee trouble tracked down
Annamae Chandler of Valley Center asked for the recipe for the Royal Wedding Cake served at the wedding reception of Prince William and Kate Middleton. "I believe it was a type of fruitcake ... my daughter-in-law and I want to attempt making it for some special occasion!"
Ladies, this recipe truly is worthy of a special occasion. It is indeed a fruitcake, created by British pastry chef Fiona Cairns .
The full recipe ---- which includes directions for making three tiers of cake, plus fondant icing to cover each layer, and decorations ---- is too lengthy to publish in this column. But you can see it online at http://abcnews.go.com/International/Royal_Wedding/royal-wedding-cake-recipe-pastry-chef-fiona-cairns/story?id=13459548 .
One of Cairns' bakers, Anna Tyler, described the cake: "Three different types of raisins and currants, beautiful brown sugar, roasted nuts, fresh peel, cherries, butter, ginger, marmalade and lashings of brandy. Delicious. Soaked then baked for seven hours: Not too dry, not too soggy."
The recipe also has bitter orange marmalade and tamarind concentrate. Oh, and it serves 120 to 150 people.
Reader Rescue: Jean Blythe of Escondido wrote recently looking for answers to why her toffee recipe had flopped lately. She's been making it for a long time, but a recent effort ended up separating into a mess. "One batch turned out perfectly, but two were complete disasters," she told me. "Any help would be appreciated."
Here's her recipe:
TOFFEE
1 sleeve saltine crackers
1 cup butter
1/2 cup light brown sugar
12 ounces semisweet chocolate chips
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Place crackers in one layer on parchment-lined baking sheet (with sides). Melt butter and brown sugar in medium saucepan. Cook for 3 minutes, stirring constantly. Pour mixture over crackers. Spread evenly. Bake 15 minutes. Remove from oven; sprinkle with chocolate chips. When melted, spread chips evenly over crackers. Sprinkle with nuts. Refrigerate 1 hour; crack into pieces.
Jean, you're not alone. I took a look online and found many others using the same basic recipe, with the same complaint: "My recipe worked fine until now, but the last time I tried it, it separated and was a disaster."
Several Bites readers pointed out that their similar recipes used a cube of butter (a half-stick) instead of a cup of butter, and they thought that might be the culprit. But Jean's recipe worked for many years with a cup of butter, so that didn't seem to be the culprit.
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