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How to make Giant fairy bread ice cream cake

Yield = 12
Prep time: 0:30
Cook time: 0:55
Total time: 1:25

Ingredients

  • 2L vanilla ice-cream, softened slightly
  • 60ml (1/4 cup) milk
  • 125g butter, chopped
  • 100g (1/2 cup) caster sugar
  • 220g white chocolate, chopped, plus 75g, extra
  • 2 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 40g (1/3 cup) hundreds and thousands, plus extra, to decorate
  • 1/2 bought rectangular plain sponge cake

White chocolate ganache

  • 140g white chocolate, chopped
  • 60ml (1/4 cup) thickened cream

Method

  • Step 1 Line a 20cm round cake pan with plastic wrap. Place ice-cream in prepared pan. Smooth surface. Place in the freezer for 3 hours or until firm.
  • Step 2 Preheat oven to 180°C/160°C fan forced. Grease another 20cm round cake pan. Line base and side with baking paper.
  • Step 3 Combine the milk, butter, sugar and 120g chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved and chocolate has melted. Transfer to a large bowl. Set aside for 10 minutes to cool.
  • Step 4 Whisk egg and flours into cooled chocolate mixture until just combined. Gently stir in sprinkles and remaining chopped chocolate. Pour mixture into prepared pan. Bake for 40 minutes or until crumbs cling to a skewer inserted into centre. Set aside in pan to cool completely.
  • Step 5 To make ganache, combine chocolate and cream in a small saucepan over low heat. Stir for 2-3 minutes or until smooth. Transfer to a bowl. Set aside for 5 minutes to cool. Place in the fridge for 10 minutes or until thickened slightly.
  • Step 6 Melt extra chocolate. Spread over bought sponge. Sprinkle with some extra sprinkles. Cut into triangles. Set aside to set.
  • Step 7 Use a large serrated knife to cut the cooled cake horizontally into 2 even layers. Place ice-cream disc on 1 cake disc. Top with remaining disc. Place in freezer.
  • Step 8 Place extra sprinkles on a baking tray and shake to distribute evenly. Spread half the ganache over side of cake then roll in sprinkles. Place cake on a serving plate then in freezer for 30 minutes to firm up. Spread remaining ganache over top of cake. Top with sponge triangles.