SANTA ICE-CREAM CAKE

SERVES 14 PREP + COOK 1 HOUR + OVERNIGHT FREEZING

◆ 220g chocolate Ice Magic

◆ 2 litres good-quality vanilla ice-cream, softened

◆ 100g white chocolate freckles

◆ ¼ cup red sour worms or jubes, chopped coarsely

◆ 500g strawberries

◆ white writing icing

◆ brown writing icing BUTTERCREAM

◆ 125g butter, softened

◆ 1 ½ cups icing sugar mixture

◆ 1 tbsp milk

1 Grease a 20cm springform pan, line base and side with a double layer of baking paper, extending 6cm above the rim of the pan.

2 Squeeze the Ice Magic over the base of the prepared pan and spread to cover surface. Tap pan on bench to settle. Place in the freezer until set.

3 In a bowl, combine softened ice-cream, freckles and sour worms. Spoon over the chocolate base, press down with the back of a spoon to create an even surface. Cover and freeze overnight.

4 BUTTERCREAM Beat butter in a small bowl with an electric mixer until as white as possible. Beat in sifted icing sugar and milk, in two batches.

5 To make the strawberry Santas, trim leafy end of each strawberry so they stand up straight. Place onto paper towels to absorb excess moisture. Slice the tip off for the hat.

6 Spoon buttercream into a piping bag fitted with a small (about 7mm) plain nozzle, pipe a small round of cream onto each strawberry base for the head, then pipe around the base to make a thick scarf. Pipe a small round of butter cream onto the tip of the strawberry for the tip of the hat. Use white writing icing to make small “buttons” on the base of the strawberries. Use brown writing icing to make eyes and a smiley face.

7 Remove the ice-cream cake from freezer and unmould onto a cake stand or plate. Position the strawberry Santas on top and around to decorate.