Piggy by Serena

I made a classic Victoria sponge recipe (without the Rose water) in two cake tins, though I should have used a hemisphere cake tin for the top half to make it more rounded ! Then I made lots of buttercream with a touch of ground vanilla bean. To make fondant icing I sifted 1 kilo of pure icing sugar and used 500g of white marshmallows in a large bowl, melted them slightly in microwave for 1 -2 mins with 1 tablespoon of water and about 1 tablespoon of Beetroot juice (from a packet of cooked beets in veg section of supermarket) (moderate Salicylates) and then I mixed in all the icing sugar, but kept at least 1 cup for rolling – this was the very tough bit. The recipe I used says to refrigerate the fondant the night before using and then get it out of the fridge a few hours before using to get it back to room temp. I used buttercream in the middle of the cake and smeared it around the top to hold the fondant in place. I used choc icing (very high amines) for the eyes as I couldn’t find anything else but these can be easily pulled off with the icing piece for the eye base when you are cutting. You can also use pear jam in the middle for extra taste and texture. It was very nice with pear jam when I made another cake with leftover fondant. For the muddy part I used carob powder with remaining buttercream which didn’t achieve the desired muddy colour I was going for but worked ok.

Shards by Sharyn


I made a Magic Bean Carob Cake in an 18 cm cake tin with a removable base lined with baking paper. One mix is too much. I just 2/3 filled the tin & baked the leftover mix in cupcake tins so it wasn’t wasted.
I then put the cake, once cooled, on a round cake board, covered it with glad wrap & put it in the freezer.
I then made honeycomb ice cream by letting Peters Original Vanillla ice-cream melt at room temperature, just enough to be able to mix through crushed up honeycomb. Then I poured it into the cake tin which was lined (bottom & sides) with baking paper. I covered with glad wrap & froze.
I used another lined tin & melted & poured in vanilla ice cream, covered in glad wrap & froze. The tins I used held 1 litre of ice cream each. (I measured the volume using a jug of water).
I left the cake & ice cream to freeze overnight.
The next day, I assembled the cake just before serving by having chocolate shards, laminated “Happy Birthday” sign, melted carob (1/2 large block of carob) in a bowl in the microwave & crushed up honeycomb all ready.
I then took the honeycomb ice-cream out of the tin, peeled off the paper & put it on the cake, then I did the same with the vanilla ice cream. I ran a warmed knife (run under hot water & then dry) around the edge of the ice cream layers to smooth them & then pushed the chocolate shards into the top of the cake, put the sign on the cake leaning against the shards, sprinkled the honeycomb over the cake & then drizzled carob over the top. The cake was then ready to serve.

For the shards…

I melted half a packet of Nestle white melts by putting them in a bowl over a saucepan of simmering water making sure the water didn’t touch the bowl & stirring when needed until the white melts were smooth. Then I poured the chocolate onto a baking tray, lined with baking paper & spread out until it was thin. I allowed the white chocolate to set at room temperature, then refrigerated. I cut the chocolate into shards & pushed them into the top of the ice cream cake.