….but a cake for a recent wedding in Croydon. But I am sure it would have gone down well with William and Kate – and Pippa Middleton. It’s a cake with a difference. At the top is a single tier version of the traditional wedding cake for the bride, groom and nearest and dearest. Underneath are scores of richly decorated cupcakes for the guests. A neat idea and it went down well with everybody.

It was designed and made by Vicky who runs a very successful internet cake business, The Small Cake Shop. Originally based in Croydon it now operates from a country cottage in Somerset.

Orders are shipped for next day delivery in the UK. Regrettably no deliveries can be made outside the UK but Americans and others can order for family, friends and colleagues currently living in the UK.

Corporate orders are particularly welcome.

For further details go here

The cakes are delicious and I can vouch for that personally as Vicky is our daughter in law and always rustles plenty up when we visit. Indeed she rarely has to advertise because most of her business comes from repeat orders and recommendations. Nevertheless every small business can do with a boost so I am sure all inquiries will be welcome.

Prince William has asked McVitie’s to create one of his favourite sweet treats that will provide an alternative to the official royal wedding cake by Fiona Cairns.

The confectionery delight is being created by the biscuit company at one of its UK plants to a recipe they have received from Buckingham Palace kitchen chefs.

As a young boy the Prince used to enjoy the cake, which is made from crushed rich tea biscuits and dark chocolate.

Please note – Rich Tea biscuits, NOT Digestives!

The royal family said that the dark chocolate to make it could come from anywhere, but the only acceptable biscuits were Rich Tea ones.

Paul Courtney, Cake Design and Development Head Chef told The Telegraph, “Rich Tea are perhaps not the most glamorous biscuits in the world, and now they are taking a starring role in the royal wedding. But they’re quite crisp compared to a digestive, and so they’ll contrast well with the softness of the chocolate.”

The Lovely Mrs P felt it was her patriotic duty to use the very same recipe to grace the table of our more humble abode here in West Sussex.

It was delicious.

It was more than delicious it was the nectar of the gods – and very very rich…

I wish I could provide you with a picture of our cake – but we ate it…every single crumb.

This is what you need

225g Rich Tea Biscuits

115g Salted Butter

3 rounded tablespoons of cocoa powder

55g of caster sugar (superfine sugar)

2 heaped tablespoons Golden Syrup

115g plain chocolate (zero milk) sweet chocolate, not cooking [semisweet]chocolate

Method

Line 20cm cake tin

Roughly crush biscuits in plastic bag with rolling pin

Melt butter and add caster sugar, cocoa powder and Golden Syrup

Melt chocolate and add to mixture with crushed biscuits

Spoon mixture into tin and leave in fridge

Decorate with melted chocolate and/or icing sugar

Then eat – and enjoy……..

For additional info – watch this….