ever coolest- cake rainbow
CREAM ICE- EASY DIY , NO FUSS! CHURN NO
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