Choc ripple princess birthday cake recipe
- 3 pkts Choc fudge biscuits
- 3 x 600ml thickened cream
- 3 tsp castor sugar
- 3 tsp vanilla essence
- 4 waffle cones, trimmed with scissors to sit flat
- 1 cup desiccated coconut
- 1 tsp rose food colouring
- 90g butter
- 1 cup icing sugar mixture
- 1 tbsp milk
- 1 tsp vanilla essence
Add castor sugar and vanilla essence to cream and whip until stiff. Scoop a generous dollop of the cream onto a large serving plate to create a base for the biscuits.
Using the cream as ‘glue’, sandwich the biscuits together and lie so they are stacked on their side (they should look as they do when you open a packet of biscuits except with a generous dollop of cream between each biscuit.) Build three rows of 12 biscuits each so that you have created a square of biscuits and cream when you have finished.
Carefully smooth the lot with a palette knife or flat blade and refrigerate for 1 hour.
Build the turrets by sandwiching four biscuits together with the cream and stacking them on each corner of the refrigerated ‘cake’. Refrigerate overnight.
Recoat with more cream if the cake shows cracks.
To make the icing, beat butter until creamy and pale. Add vanilla essence and then sifted icing sugar mixture.
Use a few drops of milk to thin the icing if it becomes too thick.
Add a few drops of rose food colouring after you have used the butter cream frosting to cover the turrets for piping on the doors and windows.
Tint the coconut with rose food colouring. Cover cones in the icing and roll in tinted coconut.
Push wooden skewers through the turrets into the cake base to help stabilise and balance towers. Tint remainder of icing in with rose food colouring. Use a piping bag to pipe icing on for windows and doors. Add flags on tooth picks.
- No doubt, you will have noticed that there is no actual cake involved in this ‘cake’! So this recipe is perfect for anyone who isn’t much of a baker!
- Once you build the basic castle structure, you could go really wild with the decorations – think of this castle as merely the starting point for your biggest birthday cake dreams.
- It is important to refrigerate the cake where indicated as this will firm up the cream and allow you to build on it without everything collapsing.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.