Moon Landing by Belinda



Peter’s Vanilla ice cream


White marshmallows

5-6 Sao Biscuits

2-3 Milk arrowroot Biscuits

3 Tbs butter

3 tbs Marshmallow Fluff


Choose a rounded bowl (one that is 2L or more capacity) and line with glad wrap

Take out ½ ice cream and put in a mixing bowl until just soft.

Crush up honeycomb and add to ice cream

Stir through ice cream, put in lined bowl and freeze

While first layer is in freezer get second ½ ice cream and put in mixing bowl to soften

Cut up white marshmallows and then stir through ice cream

Take out first layer, add second layer and put back into freezer

Crush (or use food processor) biscuits, add softened butter and fluff and combine rubbing it together with your hands.

Take out ice cream cake and put biscuit crumb on.  Spread with the back of a spoon and press down firmly.

Cover base with glad wrap and put back into freezer until it is solid.

It is best to make this 24 hours ahead of time so that it is solid when serving.  Otherwise it can melt too quickly.


We used lego and hot wheels moon buggy to decorate (My son had a great time making the bits to go on top)

Use a spoon to hollow out a few craters. I also put some silver balls on top to give it some sparkle.”



Space Shuttle by Miss Jayne

space shuttle 1

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“It’s not my best cake, so run down with winter colds and flus, I made some short cuts, I decided it was going to be more a space shuttle than rocket, so I left the nose square, lol. Last years rocket was a better shape but kids don’t mind.
I used caramel mud cake, recipe available on facebook at Miss Jayne’s Coffee House, iced with not-butter (nuttelex) cream and a splash of Hoppers butterscotch flavour.
Coloured with red cabbage food colour. And the fins made with white chocolate melts.
Oh and little cachous, also Hoppers, both from The Allergy Train.
Cheers – Miss Jayne”