Tuesday, 20 December 2011

Christmas cake

 How is everyones week going? all your shopping done? all your presents wrapped? the Christmas Day menu is worked out and ready to go? Christmas Cards sent?
If  you answered no to any of the above questions you are not alone. I have done a bit off all of the above but just can't tick them off my list yet. I have just written my last Christmas card, still have a couple of presents to buy and then wrap and still can't decide what yummy recipes to use on Christmas day. It looks like we will have seafood and salads.Which leads me on to dessert.(no matter what I am talking about I always end up talking about food!! Didn't I start off with Cards and present wrapping??)
Anyway, a couple of years ago I made a frozen ice cream Christmas cake.....
.....full of yummy goodness including marshmallows, chocolate, ice cream, maltesers, and frozen raspberries and it was great on a hot day. 
The weather forecast is for a sunny 32 Deg C on Sunday so this might be the ideal dessert. 
For my northern hemisphere friends I hope this doesn't make you feel colder than you are right now.

Here is the recipe for you to try.

  • 1 x 2 litre tub of vanilla ice cream left out to soften a bit for about half an hour

  • 1 165g packet of Maltesers , cut each malteser in half with a very thin sharp knife. We tried smashing them but they ended up too crushed

  •  250g pink and white marshmallows (ours are raspberry and vanilla flavoured) cut into halves or quarters depending on the size you prefer

  •  2 handfuls of pistachio nuts lightly smashed but not finely crushed

  • Half a 450g box of frozen raspberries, used whole and still frozen.


Put the chopped marshmallows and maltesers in a big mixing bowl with the smashed pistachios and the raspberries, stir a bit till mixed.

Then scoop the ice cream on top and stir well till combined with the other ingredients. Try to be quick about it so the ice cream doesn't melt too much or it will be icy when re frozen.

Push the mixture into a round springform cake tin (I used the 20cm diameter size) so there are no gaps and smooth out the top a bit.

Cover the top with foil. I put it in a large kitchen freezer bags and then wrapped it in plastic cling wrap to stop any leakage dripping in my freezer and then froze overnight.

We served ours with a nice thick store bought choc orange sauce.


I also finished some more bags. Trying out different colours and patterns, doodling and stamping.

For this bag I used Jo Sonja Pthalo Green, Pthalo Blue, Yellow Green, and Brilliant Green and Titanium White. Crafters workshop stencils Harlequin and Flower Shower
For this one I used Jo Sonja Prussian Blue Hue, Pthalo Blue, Diox Purple, Brilliant Violet and Titanium White. Crafters workshop stencils, Cosmic Swirl and Daisy Cluster
For this one I used Jo Sonja, Diox Purple, Brilliant Magenta, Brilliant Violet, Titanium White and Ultramarine Blue Deep. Crafters workshop stencils Cosmic Swirl, Daisy Cluster and Flower Frame.

Now how about this fabulous photo I found at Streetartutopia. How cool is it? This site is well worth a look.


The quote also comes from the same site.

“There´s tools and colours for all of us,
to lend from nature to make the world
more understandable and beautiful”

Have a lovely week everyone.


Ann said...

Yum, the cake does sound delicious - ice cream all year round works for me. :)
Merry Christmas, Lee!

Kelly said...

Oh that cake looks delicious!!! YUMMY!
I absolutely LOVE that picture... I smiled as soon as I scrolled to it!
Love your bags.
Have a very Merry Christmas Lee.

Serena Lewis said...

OMG..that cake looks scrumptious! Thanks for the recipe. I am definitely trying this one.

Wonderful art, as always!

Merry Christmas to you and your family.

Love and hugs,
Serena xo

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