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This adorable Christmas-themed cake is perfect for festive celebrations. The cream-filled strawberry Santas will be a favourite with the kids, plus the creamy ice-cream filling, of course.
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Ingredients
Butter cream
Method
1.Grease a 20cm springform pan and line the base and side with a double layer of baking paper extending 6cm above the rim of thepan.
2.Squeeze the Ice Magic over the base of the prepared pan and spread to cover surface. Tap on bench to settle. Place in the freezer until set.
3.Scoop the ice-cream into a bowl and stand at room temperature for 5-10 minutes or until softened slightly. Stir in freckles and sour worms. Spoon over the chocolate base; press down with the back of a spoon to create an even surface. Cover and freeze overnight.
4.Make butter cream: Beat butter in a small bowl with an electric mixer until as white as possible. Beat in sifted icing sugar and milk, in two batches.
5.To make the strawberry Santas, trim leafy end off each strawberry so they stand up straight. Place onto paper towels to absorb excess moisture. Slice the tip off for the hat.
6.Spoon butter cream into a piping bag fitted with a small (about 7mm) plain nozzle; pipe a small round of cream onto each strawberry base for the head, then pipe around the base to make a thick scarf.
7.Pipe a small round of butter cream onto the tip of the strawberry for the tip of the hat. Use white writing icing to make small “buttons” on the base of the strawberries. Use brown writing icing to make eyes and a smiley face.
8.Remove the ice-cream cake from freezer and unmould onto a cake stand or plate. Position the strawberry Santas on top and around to decorate.
Suitable to freeze.
Note
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