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Giant fairy bread ice-cream cake recipe
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Create a delightful fairy bread ice cream cake using simple chocolate icing for a magical treat!
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
  • 140g white chocolate, chopped
  • 60ml (1/4 cup) thickened cream
Instructions:
  • Prepare a 20cm round cake pan by lining it with plastic wrap. Spread the ice cream evenly in the pan and smooth the surface. Freeze for 3 hours or until firm.
  • Preheat your oven to 180°C (160°C fan forced). Grease a 20cm round cake pan and line the base and sides with baking paper.
  • In a saucepan over low heat, melt together the milk, butter, sugar, and 120g of chocolate. Stir constantly for 5 minutes until the sugar dissolves and the chocolate melts. Pour the mixture into a large bowl and let it cool for 10 minutes.
  • Combine whisked egg and flours with cooled chocolate mixture until just mixed. Gently fold in sprinkles and remaining chopped chocolate. Transfer mixture into prepared pan. Bake for 40 minutes or until a skewer inserted into center comes out with crumbs clinging to it. Allow to cool completely in the pan.
  • In a small saucepan over low heat, melt the chocolate with the cream until smooth, about 2-3 minutes. Transfer the mixture to a bowl and let it cool for 5 minutes. Chill in the fridge for 10 minutes until slightly thickened.
  • Melt additional chocolate and generously spread it over a store-bought sponge. Sprinkle with extra colorful sprinkles, cut into triangles, and let it set aside to firm up.
  • With a large serrated knife, carefully slice the cooled cake into 2 equal layers. Place the ice cream disc on one cake layer, then stack the remaining layer on top. Pop it in the freezer.
  • Spread extra sprinkles evenly on a baking tray by shaking it gently. Apply half of the ganache to one side of the cake and roll it in the sprinkles. Transfer the cake to a serving plate and chill in the freezer for 30 minutes to set. Spread the rest of the ganache on top of the cake and garnish with sponge triangles.

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