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IN SEASON


ICE CREAM CONE CAKE A great anti-gravity cake to impress at a kids celebratory party.


FOR THE CAKE 350g butter, softened, plus extra for greasing 350g caster sugar 6 eggs Half tsp vanilla extract 350g self-raising fl our, sifted


FOR THE GANACHE 200ml double cream


200g dark chocolate (70% cocoa), broken into small pieces


FOR THE CONE 60g butter


250g marshmallows 200g puff ed rice cereal Vegetable oil


TO DECORATE 910g ready-to-roll white icing Wilton® Colour Right System Icing sugar, for rolling 60g white chocolate 100s & 1000s 500g vanilla fl avour frosting 1 vanilla pod or piece of black liquorice 3 tbsp soft brown sugar


1 Preheat the oven to 160C/gas 3 and grease 2 medium hemisphere cake pans with softened butter. To make the cake, beat the butter until soft in a mixing bowl with an electric whisk, then add the sugar and whisk until light and fl uff y. Gradually beat in the eggs, add the vanilla extract then gently fold in the fl our.


2 Place the cake pans on a baking sheet, using cooking rings to keep them steady, and divide the cake mix evenly between them. Bake for 45-50 mins until the cakes are golden brown, fi rm to the touch and a skewer inserted in the


You will need...


Tiers & Spheres Anti-Gravity Cake Kit


centre comes out cleanly. Leave to stand for 10 mins then turn out onto a wire rack to cool completely.


3 To make the ganache, gently bring the cream to the boil in a saucepan. Place the dark chocolate into a glass bowl, pour the cream in and stir until the chocolate has melted. Beat the mixture together then place in the fridge to cool and thicken.


Medium Hemisphere Cake Pan


4 To prepare the mixture for the cone, gently melt the butter and marshmallows in a large pan, stirring until the marshmallows have completely melted. Remove from the heat and set aside 3 tbsp of the mixture. Gradually add the cereal to the pan, stirring until well coated.


5 To assemble the cake frame, connect the 3 medium rods and 1 short rod together, fi x into the centre hole of the base and blank off the other holes. Using a small palette knife, spread the reserved marshmallow mixture thickly over the central support. Attach the medium platform to the top, along with another short rod, using a collar to hold them in place.


6 To make the cone, lightly coat your hands with vegetable oil and press clumps of the marshmallow mixture on to the central support, pressing down well with the back of a spoon. Once the cone is roughly formed, invert it over


Open 7 days per week, the shops can be found just 2 miles from Totnes. Shinners Bridge, Dartington, Totnes,


Devon, TQ9 6TQ. Tel: 01803 847500 Web: dartington.org/shops Online shop: shopsatdartington.co.uk The Shops at Dartington are owned by the Dartington Hall Trust and all contribution supports the activities of the Trust [a registered charity]


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