Pink Fridge Cake

Fans of pink will adore this treat – and there’s no need to bake! To be even more on-trend, you can pop a few plas­tic uni­corn heads on top to dec­o­rate – just make sure the chil­dren know they’re not ed­i­ble!

Woman's Weekly (UK) - - Cookery -

Serves 15

✱ 50g (1¾oz) but­ter

✱ 6tbsp con­densed milk

✱ 400g (14oz) Bel­gian white choco­late, bro­ken into squares

✱ Pink food paste colour­ing

✱ 100g (3½oz) packet pink wafer bis­cuits

✱ 125g (4oz) packet party ring bis­cuits

✱ 77g (2½oz) packet Dr Oetker Fairy Princess sprin­kles

FOR THE TOP­PING:

✱ 200g (7oz) Bel­gian white choco­late

✱ 1tbsp sun­flower oil

✱ 2 x 21g (¾oz) packet mini party ring bis­cuits

✱ Plas­tic uni­corn heads, op­tional

You Will Need:

✱ 17.5 x 28cm (7 x 11in) greased and lined tin

1 Put a bowl over a pan of sim­mer­ing wa­ter, add the but­ter, con­densed milk, white choco­late and a hint of food colour­ing and heat gen­tly to melt.

2 Blitz the wafer bis­cuits in a pro­ces­sor to finely crush. Put the party ring bis­cuits in a plas­tic bag, seal. Bash with a rolling pin to roughly crush.

3 Stir the but­ter and choco­late mix­ture to­gether (don’t worry if it looks a bit but­tery – the bis­cuits will ab­sorb it!), then tip in the wafer bis­cuits and party ring bis­cuits and a gen­er­ous shake of your cho­sen sprin­kles and stir to com­bine. Tip into tin and spread over evenly. Chill for 15 mins.

4 Melt the white choco­late and oil in a bowl over sim­mer­ing wa­ter, to melt. Stir in a hint of pink colour­ing. Pour over the fridge cake to cover. Scat­ter over a gen­er­ous amount of a se­lec­tion of the sprin­kles. Top with mini party rings.

Chill for 30 mins, then cut into squares to serve.

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