Ingredients – Cake

• 3 cups plain flour
• 3 cups sugar
• 1 cup plus 1 tablespoon unsweetened cocoa
• 3 teaspoons baking powder
• 2¼ teaspoons baking (bicarb) soda
• 1½ teaspoons salt
• 1½ teaspoons espresso powder (optional)
• 1½ cups milk
• ¾ cup vegetable oil
• 3 eggs
• 3 teaspoons good vanilla extract
• 1½ cups boiling water

Ingredients – Butter Icing

• 750g Icing Sugar
• 250g Butter
• 5ml Vanilla Essence
• Dash of Milk
• Rolkem Colours – Lime Green and Passion Pink

Ingredients – Chocolate Ganache

• 500g White Chocolate Chips / Discs
• 250ml Cream
• Rolkem Colours – Lime Green and Passion Pink

Ingredients for Assembly

• Pink Rice Crispies
• 5 Sugar Cones

Method – Cake

Cake

1. Preheat oven to 180C. Grease and lightly flour 2x 23cm cake pan and 2x 16cm cake pan.
2. In the bowl of a stand mixer, mix together all the dry ingredients
3. To the dry mixture, add the eggs, vegetable oil, milk and vanilla and mix on medium speed until well combined.
4. Reduce the speed to as low as it will go and add the boiling water.
5. Increase speed to high and beat for one minute.
6. Distribute the cake batter evenly between the cake pans and bake for 24-35 minutes depending upon the size of the pan or until a skewer inserted in the center of the cake comes out clean.
7. Remove from oven and cool on a rack for 5-10 minutes and let cool completely before icing

Method Butter Icing

1. Cream the butter and add the icing sugar a little at a time
2. Add the Vanilla Essence to the mixture and mix well to combine
3. If the mixture is too stiff, add a drop of milk until the right consistency is achieved
4. Divide the icing into 3 separate containers
5. Add Rolkem Lime Green to one, Rolkem Passion Pink to the other, and set aside one container of plain icing.

Method – Chocolate Ganache

1. Place your Chocolote Chips / discs into a bowl.
2. Heat up the cream in a saucepan
3. Add the warm cream to the Chocolate chips / disc and stir until the chocolate has dissolved
4. Divide the mixture into 2 and colour one in the lime green and the other in pink.

Assembly

1. Trim and level the layers and spread butter icing between the layers, reserving the trimmings for later in the assembly.
2. Cover the smaller tier cake with green butter icing and the larger one with the pink (Or visa versa)
3. With the trimmings of the cake and the remaining icing, mould into a ball, as you would with cake pops. (This consistency should feel like moist sand).
4. To stabilize the weight of the top tier, insert 4 skewers creating a support for the top tier
5. Place the smaller tier cake on top of the bigger one using a thin cake board matching the size of your top tier.
6. Take a handful of rice crispies at a time and shape around the edge of the bottom tier
7. Cut 4 of the sugar cones in half and attach these onto the side of the bottom tier by gentling pushing into the icing.
8. Start with your bottom tier using the opposite colour ganache to the colour of the butter icing on the bottom tier. Gently pour onto the top edge of the bottom tier, using a dessert spoon and in a swirling motion pushing towards the edge until it creates a natural drip down the sides of the cake. Do the same for the top tier.
9. Place the Cake ball made from the trimmings, onto the centre of the top tier. Cover with ganache until fully covered, you may have to do this several times to cover completely. Place the last sugar cone on top of the ball and press down to secure it.
10. With the remaining white icing, fill the sugar cone and then pipe using a swirling motion to create the ice cream look. Decorate your ice creams with a topping of your choice, in this case we used a fondant ball.

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