I was greeted at the door by Bluey, the dapper stone whippet. Even he was dressed for the occasion in his tux.
We had a little spread of English-inspired snacks, and glittery foam tiaras. (The recipe for the chocolate biscuit cake—supposedly a favorite of Prince William's—is at the end of the post.)
We had a lovely time watching the wedding coverage from 4 until about 7:30, when we both agreed it was time to head back to bed for a few hours. Then we spent the rest of the day doing a little shopping and having a nice lunch. Then, just before I left, this arrived via Royal Air Mail:
Months ago, I saw that this toy set was being made to celebrate the royal wedding and sent the link to Mom-mom because I thought it was adorable. She tried to order it online but couldn't get it shipped here from the UK. Lucky for me, she has a cruise friend that lives in England who found it and sent it over. Bert has his first princess toy!
Keith is glad there is a calvary officer as well...
Here's the tea cake recipe. Should His Highness ever drop by for a spot of tea, you'll be prepared.
Chocolate Biscuit Cake
from "Eating Royally" by Darren McGrady
8 ounces tea biscuits or cookies
1/2 stick (4 Tbsp.) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on parchment-lined tray. Break each of the biscuits in almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
And right about here I forgot to keep taking pictures...3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.
I didn't have a small springform pan, so I just put it in a small dish and cut it with a sharp knife and pried it out. Not pretty, but still delicious!
When I got home on Friday afternoon, I tried to share some of the fun with Bailey. She was unenthusiastic.
Concrete dogs have more energy than this ol' girl.