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White chocolate biscuit cake

  • 05-02-2011 4:41pm
    #1
    Bakeforthecake
    Closed Accounts Posts: 4 ✭


    I'm making a wedding cake for a friend and she has asked for a white chocolate biscuit cake. I have a dark chocolate biscuit cake recipe from Cake Box which uses golden syrup to sweeten the chocolate mix, but I'm guessing white chocolate won't need this. Should I just use the white chocolate with butter and biscuits instead? Would love some advice on this!


Comments

  • #2
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    I would think the syrup might also be for binding. I would try making a mini version of the cake with and without the syrup and see how it tastes and if it is needed for binding.

    Checking online, regular dairy milk and milkybars are both 57% sugar.


  • #3
    DreamC
    Registered Users, Registered Users 2 Posts: 167 ✭✭DreamC


    I would still add Golden Syrup. Otherwise they will have to saw the cake. :) And I would recommend to reduce the butter, as white chocolate is quite fat. The best thing is to look for exact quantities on the net as make a mini "trial" version as Rubadub advised.


  • #4
    Bakeforthecake
    Closed Accounts Posts: 4 ✭Bakeforthecake


    thanks guys! think I will have to try that!


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