Strawberry And White Chocolate Freezer Cake

Strawberry And White 

Chocolate Freezer Cake

Ingredients

• 800g condensed milk
• 400ml cream
• 200g strawberries, hulled
• 100g white chocolate, roughly chopped
• 200g strawberries, halved

Method

Line a 22cm round spring cake pan with baking paper.

Using a blender, puree the hulled strawberries until

 smooth. Set aside.

Place the milk and cream in a mixing bowl and mix on 

high speed using an electric mixer until soft peaks

 form. Pour mixture into prepared pan.

Pour pureed strawberry over the cream mixture. Swirl

 puree into the cream mixture using a knife or skewer

Cover cake pan with cling film and freeze overnight.

To create white chocolate flakes

Place the white chocolate in a medium heatproof bowl 

over a saucepan of simmering water (make sure the bowl 

doesn’t touch the water). Stir occasionally with a metal 

spoon until the chocolate melts. Pour melted chocolate

 onto a smooth, hard surface to create a thin layer.

 Just before it sets hard, use a knife to carefully 

scrape the chocolate from the bench or board.

Remove cake from pan gently, use a cloth soaked

 in warm water if required. Decorate cake with white 

chocolate flakes and halved strawberries. Enjoy!

Variation

To make a Dark Chocolate and Raspberry Freezer Cake – 

simply add 50g of cocoa powder to the cream mixture

 before you start to mix it, replace the strawberries

 with raspberries and the white chocolate with dark chocolate.

Valentines Red Velvet Cupcakes

Ingredients (to make 12 Valentines

 Red Velvet Cupcakes)

• 240g plain flour
• 20g cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 200g caster sugar
• 150ml buttermilk
• 125ml vegetable oil
• 2 eggs
• 2 tsp red food colouring
• 1 tsp white vinegar

Ingredients (to make White 

Chocolate Cream Cheese Frosting)

• 500g cream cheese, at room temperature
• 100g unsalted butter, at room temperature
• 250g white chocolate, roughly chopped
• 100g icing sugar

Method

Preheat oven to 180°C (fan-assisted 160°C). Line a 12-hole 

muffing pan with paper cases. Sift the flour, cocoa,

 bicarbonate of soda and baking powder into a large bowl. 

Stir in the sugar. Set aside.

Whisk the buttermilk, oil, eggs, food colouring and vinegar

 in a mixing bowl until combined. Make a well in the centre 

of the flour mixture. Add the buttermilk mixture and stir 

until just combined.

Divide the mixture among the prepared pans. Bake for 

20-25 minutes until a skewer inserted into the centre 

comes out clean. Allow the cupcakes to cool.

To make the cream cheese frosting

Place the white chocolate in a heatproof bowl that fits

 snuggly in a saucepan (this stops water spraying into

 the chocolate). Place the bowl on top, making sure it

 doesn’t touch the water (or it will overheat). Stir 

with a metal spoon until the chocolate is just melted. 

Remove from heat and set aside to cool (but not set)

Use an electric beater to beat the cream cheese and butter

 until smooth. Add the cooled melted chocolate and beat

 until combined. Add the icing sugar a spoonful at a time 

until well combined.