ever coolest- cake rain­bow


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SERVES 24 PREP 1 HOUR (PLUS COOL­ING AND FREEZ­ING) COOK 35 MIN­UTES YOU’LL NEED TO START THIS RECIPE THE DAY BE­FORE. 440g packet golden but­ter­cake cake mix 2 x 395g cans sweet­ened con­densed milk 1.5 litres thick­ened cream 85g packet lime jelly crys­tals 85g packet berry blue jelly crys­tals 85g packet straw­berry jelly crys­tals 85g packet le­mon jelly crys­tals Cho­co­late mint balls, large marsh­mal­low puffs and coloured sprin­kles, to dec­o­rate Cho­co­late Shards 375g packet white cho­co­late melts Green, blue, pink and yel­low gel food colour­ings As­sorted sprin­kles, to dec­o­rate 1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with 2 lay­ers of bak­ing pa­per. Grease a 6cm-deep, 22cm round (base) spring­form pan. Line base with bak­ing pa­per. Line sides with 3 lay­ers of bak­ing pa­per, ex­tend­ing pa­per 8cm above edge of pan (see Kim's tips). 2 Pre­pare cake mix fol­low­ing packet di­rec­tions (re­serve ic­ing sa­chet for another use). Pour into pre­pared square pan. Bake for 30 min­utes or un­til a skewer in­serted into the cen­tre of cake comes out clean. Stand in pan for 10 min­utes. Turn onto a wire rack to cool com­pletely. 3 Us­ing a ser­rated knife, trim cake to 1½cm high. Us­ing the base of the spring­form pan as a guide and a small sharp knife, cut around pan to form a cir­cle of cake. Place into base of pre­pared round pan. Fill any small gaps with cake trim­mings. Dis­card re­main­ing cake trim­mings. 4 Us­ing an elec­tric mixer, beat ½ cup sweet­ened con­densed milk, 1½ cups thick­ened cream and lime jelly crys­tals un­til just-firm peaks form. Spoon mix­ture into pre­pared pan over cake base, lev­el­ling top with a spat­ula. Tap gen­tly on bench to re­move any air bub­bles. Freeze for 2 hours or un­til just firm. 5 Re­peat process with ½ cup re­main­ing con­densed milk, 1½ cups re­main­ing cream and berry blue jelly crys­tals. Pour over top of frozen lime ice-cream in pan. Freeze for 2 hours. Re­peat with re­main­ing con­densed milk, cream, and straw­berry and le­mon jelly crys­tals to make 2 more lay­ers. Cover sur­face with plas­tic wrap. Freeze overnight. 6 Make Cho­co­late Shards Line 4 bak­ing trays with bak­ing pa­per. Place ¼ of the cho­co­late melts in a mi­crowave-safe bowl. Mi­crowave on MEDIUM (50%), stir­ring with a me­tal spoon half­way through, for 1 minute or un­til melted. Tint green with food colour­ing. Spoon onto 1 pre­pared bak­ing tray and spread un­til 2mm thick. Dec­o­rate with sprin­kles. Re­peat process with re­main­ing cho­co­late, food colour­ing and sprin­kles to make a to­tal of 4 coloured cho­co­late sheets. Stand for 20 min­utes or un­til set. Roughly cut into large shards (see Kim's tips). 7 Care­fully re­move ice-cream cake from pan. Trans­fer to a serv­ing plate. Push cho­co­late shards into top of cake and dec­o­rate with cho­co­late mint balls, marsh­mal­lows and sprin­kles. Serve im­me­di­ately.

Kim says: Tow­er­ing lay­ers of ice-cream, with scat­tered sweets and shards of cho­co­late, the new ‘it’ cake is any­thing but con­ven­tional − and we have two op­tions for you to choose

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