Chocolate drip cake with a lime jelly swamp filled with either insects and fairies or monsters and frogs.
2h
PREP TIME
11
INGREDIENTS
SERVINGS: 16
PREPARATION
- 1 Remove all decorations from the top of the shop bought cake. Leaving a 2 cm border around the edge of the cake cut out a 2 cm deep circle of cake, forming the “swamp”. Discard cake cuttings. Line the swamp with layer of chocolate frosting until sponge is covered.
- 2 Prepare 1 x pack of lime jelly as per back of pack directions using 100 mL less cold water. Allow to soft set in the fridge (approximately 1 hour).
- 3 Once jelly has set, stir with a spoon to create a muddled texture. Carefully pour Jelly into the cake “swamp” until desired depth. Place in the fridge to set firmly.
- 4 Pour second packet of lime jelly crystals into a microwave safe bowl and whisk in ⅓ cup of boiling water. Microwave for 30 seconds on HIGH to ensure crystals are fully dissolved. Allow to cool to room temperature.
- 5 Place cream cheese into the bowl of a stand mixer with whisk attachment. Whisk on LOW speed, gradually increasing to HIGH until smooth, scraping down the bowl occasionally.
- 6 Carefully pour the room temperature cooled jelly into the cream cheese and whisk until fully incorporated and smooth. Refrigerate for 10 minutes to set firm.
- 7 To make the moss; combine all ingredients in a microwave safe bowl and whisk. Cook in the microwave for 1 minute on HIGH. The mixture will have doubled in size and look like a sponge but when broken open will have be light airy texture, allow to cool.
- 8 Once Jelly swamp has set, remove cream cheese Icing from fridge and stir. Place in a piping bag and snip the end to create a small hole and use the piping bag to pipe jelly icing around the edges to create a drip effect.
- 9 Decorate with chunks of torn moss around the edges of the swamp.
- 10 Use remaining frosting to stick figurines and sugar decorations of fairies, frogs, lady bugs, bridges and mushrooms to bring your age-appropriate swamp cake to life.
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11
Tips:
• When making a cake from scratch, use 2 x 20 cm round cake pans sandwiched together for a total height of 12cm high. Use store bought chocolate frosting to cover cake.
