A Recipe For Small Chocolate Biscuit Wedding Cake for 40-50 people
The idea to make your own wedding cake can be tempting and daunting at the same time. However, being a baker for most of my life, I think with the right recipe and good planning, it very possible for anyone to make their own wedding cake.
Here, I share my quick wedding cake recipe idea which I believe will be manageable for all levels.
Tips Keep In Mind!
Keep in mind, no cake looks perfect, and sometimes we may look for extra flaws in our own work. So level your expectations. What does a wedding cake mean to you and what are where are you willing to compromise? Also, you can easily cover up any “flaws” with decorations.
Do a trial run. Way before you decide to make your own cake, do a trial run. You don’t have to do the full size cake but perhaps half portion. See how the sugar fondant works out for you. And which decorations you can manage to make the cake look nice.
Start the cake 2 days before your wedding day. The cake will set overnight so it is hard for covering with sugar fondant. Once the cake is covered in fondant it is airtight and will not go soft or stale. And chocolate biscuit keeps for 2 weeks anyway…so if you want you can make it even earlier.
This is a small cake but since it is chocolate biscuit cake then the servings can be small so this cake is suitable for a wedding party of 20 up to 40 – 50 people. This depends on the serving size whether you go for dessert size or finger size serving.
Why A Chocolate Biscuit Cake?
This recipe uses chocolate biscuit cake as the cake flavour. I do this so there is no need to mess around with supporting the bottom layer.
You see normally, when you add several tiers of cake on top of each other, the weight of the top tier can make the bottom tier sink. And thus, good supporting system is needed so that the cake holds a good structure.
But I think if you are attempting your own wedding cake, then chocolate biscuit cake is strong and heavy, and will hold the top layer beautifully. So this makes making a wedding cake a lot easier and worry free.
Also, chocolate biscuit cake is the most popular cake in Ireland, and it is loved by children and adults alike.
900g dark chocolate
900g milk chocolate
9 tablespoons golden syrup
300ml fresh cream
600g digestive biscuits
600g tea biscuits
1kg of Ready to Roll Icing (supermarket brands will work perfectly)
Method For Chocolate Biscuit Wedding Cake
1. Melt butter on low heat in a large pot or saucepan.
2. Add cubed chocolate to the melted butter. Mix until all is melted and combined.
3. Add golden syrup and fresh cream, mix again.
4. Remove the pot from the heat.
5. Roughly chop and crush biscuits. Add them to the chocolate mixture. Mix well until all is evenly covered in chocolate mixture. (Use a strong wooden spoon as it will be difficult to mix.)
6. Divide the mixture in the 6 inch and 10 inch round baking tin. Press and smooth the top.
7. Place the baking tins in a fridge to set overnight (or until its is hard and sets which can take up to 6 hours).
8. Next day, remove tins from the fridge. To remove the cakes from the baking tins using a thin knife to slowly edge between the cake and the tin. Then the cake should come away easily.
9. Place the larger cake on a 12″ cake board and the smaller cake on a 6″ cake board. To stick the cakes on the board you can use a teaspoon of butter to spread in the middle of the cake board where the cake will go.
10. Roll the fondant icing thinly (about 0.5-1 cm thick) and roughly 12″x12″ size. Place this over the larger cake so that all sides are covered. Using a technique of pulling, stretching and smoothing the fondant will cover each part of the cake nicely. Here is a video to show you how to do it.
11. Repeat the same with the smaller cake but this time roll out the icing approx. 8″x8″. As the cake board for the smaller cake is 6″, the same size as the cake, then the fondant should cover the edges of the board and make it invisible.
12. Place the smaller cake in the middle of the larger cake and press gently.
13. Hide the edges of the cakes with sprinkles, pearls, ribbon and pipe a little bit of buttercream in small dots as on the picture below.
14. Cover the cake with your chosen decorations, such a fresh flowers, fondant butterflies and other decorations.
But if you don’t feel up to the challenge, then contact me or your local baker to make you a chocolate biscuit wedding cake.
I used this really simple recipe when making part of my friend’s 3 tier wedding cake. It was absolutely phenomenal and everyone was raving about it!! Thanks so much for sharing such a delicious and easy to follow recipe. Really cannot wait to make it again
Hi Sorcha, we are delighted it worked out so well, and well done for making your friends wedding cake! That’s a huge achievement! Bravo 😀
Sheelagh Lyons says
Do you need to have a layer between choc biscuit cake and the fondant icing?
Hi Sheelagh, you can probably try to do without and see how that works. Sometimes, it helps to make is smoother and subsequently easier to apply the fondant. But it might also be a matter of preference and your own technique. Hope that answers your questions. Many thanks for your comment 🙂
Hi, I was hoping to make a 6″ high biscuit cake. Best to layer 2 cakes for this and if so what would you put in the middle? Thanks
Hi Wes. If you have a tall cake tin, you can do it all in one go too. But tall 6″ cake tins aren’t very widely available, at-least we haven’t seen any. So to layer the 2 cakes, you can use a bit of melted chocolate or a bit of buttercream. This seems to work well. Best of luck!
Hi Wes. If you have a tall cake tin, you can do it all in one go too. But tall 6″ cake tins aren’t very widely available, at-least we haven’t seen any. So to layer the 2 cakes, you can use a bit of melted chocolate or a bit of buttercream.
OR you can very briefly place on of the cakes on a heated pan for a few seconds until the chocolate starts to melt a little and then place it on top of the other cake. The chocolate will set and bind the two layers. Just be mindful with the timing, you only want the chocolate to melt a little bit, and yet enough for it to bind. Bets of luck!
Kathy Headd says
I’m making a chocolate biscuit cake for my brothers wedding and this recipe looks ideal for size. Just wondering if I want to add maltesers and crunchie pieces do I need to reduce the biscuit quantity or increase chocolate so it will all come together okay for slicing up??
Hi Kathy, sorry for delayed response, we were on a little winter break. Yes, your approach sounds correct to reduce the biscuit ration or increase the liquid chocolate mix. You can always do a small cake to test out, and see how it goes, and you can always have some extra chocolate ready if not everything gets evenly covered. Sounds delicious with maltesers and cruncies! Best of luck x
Thank you very much for going to the trouble of putting the above recipe and method details on line. I did a trial run yesterday and although I wasn’t satisfied with my efforts, I will persevere. It was really helpful to have your info. I was wondering, however, if it would look stupid if I did a third tier (12in fruit cake) as the bottom tier with almond icing (marzipan) and covered in royal icing. The top two would be as per your recipe above. It’s for my daughter’s wedding shortly before Christmas. Just looking for a bit of advice from an expert. Thank you.
Hi Katherine, of course you can do the fruit cake as bottom tier, but in that case you would have to use some support system before you put the chocolate biscuit cake tiers on top. But the support tubes are easily found online or in baking shops. There might be a colour difference in the tiers (as I find royal icing to be whiter than fondant) but I think using flowers and other decorations masks the difference. You can also buy white food colouring and add some to the fondant until you are happy that the colour of the fondant and royal icing is as close as possible. But I think it will be no problem to use the different kinds of finish on the tiers. I hope this answered your questions, and sorry for the delay, not so nifty on the old computer. 🙂
Kathy Kavanagh says
eve just wondering by adding cream will that make the biscuits soft after a day as i have to make the cakes 2 days before the wedding and would like the biscuits to be still crunchy on the day.
So sorry for delay in coming back to you. In our experience it does not make the biscuits soft, but you can of course exclude the cream and see how it works out. Let us know how it goes.