This recipe is a playful, eye-catching dessert that’s as fun to make as it is to eat. With its vibrant layers and whimsical decorations, it’s the perfect centrepiece for any celebration.
Ingredients:
- 525g (15 cups) rice bubbles
- 600g (3 cups) pink and white marshmallows
- 240g (8 oz) butter, chopped
- 250g (1 cup) hundreds and thousands, plus extra for topping
- 3 x 180g blocks of white chocolate, chopped
- 185ml (3/4 cup) single cream
- 2 sachets (8g each) flower icing
Method:
Start by lining three 20cm round springform tins with baking paper on the bottom and sides.
Divide the rice bubbles into three equal portions and place each in a large bowl.
In a saucepan, melt a third of the marshmallows with a third of the butter over a medium-low heat, stirring until almost completely melted. Allow to cool slightly, then stir until smooth.
Pour the marshmallow mixture over some of the rice bubbles and stir until just combined. Stir in a third of the Hundreds and Thousands.
Transfer the mixture to one of the prepared pans, pressing down firmly to create an even layer.
Repeat steps 3 to 5 with the remaining rice bubbles, marshmallows, butter and hundreds and thousands to make two more layers.
Allow the layers to set for about 30 minutes.
To make the icing, place the white chocolate and cream in a microwave-safe bowl. Place in the microwave, stirring every 30 seconds, until the chocolate begins to melt in the cream. Whisk until smooth and allow to cool.
When cool, whisk the mixture until soft peaks form.
Assemble the cake by stacking the layers, spreading the white chocolate mixture between each layer and on top.
Decorate with icing flowers and sprinkle with extra hundreds and thousands.
Leave to set for 30 minutes before serving.
