BUSY WORKING AT THE ANT FARM

PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 12

EQUIPMENT

6 x 1-cup (250ml) clear glass jars CAKE

¼ cup (60ml) thickened cream

100g dark chocolate, chopped

8 cups (900g) chocolate cake crumbs

(see tip on page 91) DECORATIONS

120g ready-made white icing 1 tablespoon chocolate sprinkles 1 cup (80g) desiccated coconut green food colouring

1 To make ganache, bring cream just to the boil in a small saucepan; remove from heat. Pour cream over chocolate in a small heatproof bowl; stir until smooth. Refrigerate for 1 hour or until ganache is of a spreadable consistency.

2 Roll 20g of the ready-made icing into thin strips; brush with a little water. Sprinkle chocolate sprinkles onto icing to represent ants; gently push chocolate sprinkles into icing to secure. Lie one of the jars on its side. Using picture as a guide, gently press strips of icing on inside surface of jar. Repeat to make a total of 6 jars.

3 Tint the coconut green. Divide cake crumbs evenly among jars. Spread ganache over top of each jar, then cover with coconut.