Mother's Day decorated cake
| Cooking Time: | 5 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 soet koekie biscuit
- 1 pack 6 piece mini chocolate slabs
- 1 box Decadent Chocolate Selection
- 45 ml milk
- 600 g butter
- 3 x 260 g icing sugar
- 3 white chocolate bar
- 1 caramel cream cake
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Cooking Instructions
- Place baking or silicone paper down on a baking tray, spread the chocolate over then roll the paper up creating a tube of paper with chocolate in between, divined the melted chocolate in half so you can make 2 rolls of the melted chocolate.
- Place the rolls of melted chocolate in the fridge to set until firm.
- Prepare the vanilla bean icing as per the instructions using the butter and milk. Attach a flower petal nozzle to a piping bag before adding the icing.
- Place the cake on a icing turn table before laying the nozzle horizontally at the base of the cake. Begin gently squeezing while turning the cake turn table to create a frill at the bottom of the cake. Once you’ve gone around the whole round of the cake don’t stop simply begin creating another layer, don’t worry if it looks a little uneven of off set, the weight of the icing will cause the layers to fall in place. Continue icing in this manner until the sides are completely covered making the cake look like it’s wearing a frilly skirt.
- Remove the chocolate roll from the fridge and carefully unroll breaking the chocolate into white chocolate bark. Place the bark on top of the cake before arranging the chocolates, biscuits and soet koekies.
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