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.

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