Royal Wedding Tiffin

Prince William’s has chosen his favourite cake for the Wedding Reception. It is interesting that this cake seems to be a favourite of almost every other person I know. While Prince William calls it Chocolate Biscuit Cake, I’ve known it called Refrigerator Cake, Tiffin and No-Bake Chocolate Cake. Whatever the name is it is always delicious!

Often this cake comes as a slab or tray bake, but to make it fit for a Royal Wedding Party I’ve perfected my own recipe and piled it into gold cupcakes topping it off with honeycomb. The gold colour theme makes these cakes even more indulgent and very regal. This cake is so popular it is ideal for any Royal Wedding Party. As the Royal family are enjoying their own Chocolate Biscuit Cake this choice lets the rest of us feel we can share just a little of their reception.


  • 25g plain chocolate
  • 25g dark chocolate
  • 50g unsalted butter
  • 1tbsp maple syrup
  • 2oz digestive biscuits, crushed into small pieces
  • 3oz sultanas
  • 50g honeycomb, crushed


  • 50g dark chocolate
  • 50g honeycomb, crushed

*foil cupcakes hold their shape best for this recipe


  1. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water.
  2. Stir mixture until combined, add syrup and remove from the heat.
  3. Add the crushed biscuits, sultanas and half of the honeycomb.
  4. Mix all ingredients together until well coated with the chocolate.
  5. Spoon into each case and press the mixture down with the back of the spoon.

For the topping:

  1. In a clean bowl melt the rest of the chocolate over the pan of simmering water.
  2. Spoon the melted chocolate over each cake and quickly top with honeycomb.
  3. Place cakes in the fridge* to set for approx 15-20 mins.

* These cakes are best stored in the fridge.

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