Ice Kingdom Cake

Serves 16, Prep: 35 mins

85g packet berry blue-flavoured

jelly crystals

450g packet double unfilled

rectangular sponge cake

2 litre tub vanilla ice-cream Blue food colouring gel, to tint Snow flake cake sprinkles and

edible silver glitter, to serve

CANDY SHARDS

250g blue boiled lollies (See Tip)

1 Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

2 Place jelly crystals in a heatproof jug. Add ½ cup boiling water. Stir until dissolved. Cool to room temperature.

3 Line base of prepared pan with sponge cake, trimming to fit. Reserve remaining sponge for another use.

4 Divide ice-cream evenly between two large bowls. Stand for 5 minutes, or until slightly softened. Stir until smooth. Using a wire whisk, whisk cooled jelly into one bowl until combined. Tint blue.

5 Spread vanilla ice-cream evenly over sponge base. Pour over blue ice-cream. Cover. Freeze for 6 hours, or overnight until firm.

6 To make candy shards, line a large, shallow-sided oven tray with baking paper.

7 Place lollies in a medium snap-lock bag on a chopping board. Lay a tea towel over bag. Pound with a meat mallet until finely crushed. Sprinkle evenly over prepared tray.

8 Heat in a slow oven (150C) for about 5 to 10 minutes, or until melted (do not allow to brown). Remove. Cool completely. Break into large shards.

9 To serve, lift ice-cream cake from pan. Remove paper. Transfer to a serving plate. Arrange candy shards on top. Sprinkle with snowflakes and edible glitter.