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!

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.