Cheat

The Age

Tuesday March 27, 2007

Miranda Sharp

CHOC RIPPLE BIRTHDAY CAKE

This is an old classic. Making a chocolate ripple cake is just a matter of gluing the biscuits together with whipped cream and making a cake shape. The easiest way is using a round tin and just for fun you could turn it into an insect or bird and add legs and wings, or make a flower with petals - whatever design you and/or the guest of honour might fancy. Snakes, worms, trains, numbers would be easy too (no tin required) depending on your creative inclination.

INGREDIENTS

These measurements are for a 20cm round tin:

2 packets chocolate ripple biscuits

800ml thickened cream

1 tbsp sugar

a dash of vanilla essence

METHOD

Cut a round of non-stick baking paper for the bottom of the tin. Line the bottom snugly with biscuits including broken bits to fill gaps.

Whip the cream and spread a layer over biscuits about 1cm thick, repeat the layers all the way up the tin and finish with a layer of cream.

Cover and refrigerate overnight, along with the left over whipped cream to cover the outside of the cake.

Run a knife around the edge and turn onto serving platter or board.

Remove paper and cover cake with remaining cream. Decorate.

FROZEN FRUIT FANCY

I've been a parent for eight years and it constantly amazes me how much there is to learn. Take fruit for example, straightforward enough to just eat fresh but oh, the brilliant ideas swapped at school pick-up or on canteen duty.

My recent discovery is to buy oranges and grapes in larger quantities in season, quarter the oranges, snip grapes into smaller bunches and freeze in a resealable bag or airtight container. No need to defrost so they're perfect for chilling out after school without the sugar of an icy-pole.

FRUIT DIP

This is too easy to warrant a recipe but my proportions were about two mangoes to two passionfruit. Puree mango and add passionfruit pulp for the last few seconds so you don't pulverise the pips. Serve with a fresh seasonal fruit salad, chopped in pieces for dipping into the mango mix.

-- MIRANDA SHARP

© 2007 The Age

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