Santa’s li’l helpers

Try these fun and delicious last-minute Christmas activities with the kids

Santa Ice-cream Cake

SERVES 14 PREPARATION & COOKING 1 HOUR (PLUS FREEZING)

220g bottle chocolate Choc Whizz 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

1½ cups icing sugar mixture 1 tablespoon 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 Choc Whizz 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 or jubes. Spoon over the chocolate base and 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 buttercream 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 smile.

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.