Chocolate mint ripple cake

The popular chocolate ripple cake is topped with layers of cream and peppermint crisp

900 ml Western Star Thickened Cream
¼ cup (40 g) icing sugar
1 teaspoon vanilla essence
25 chocolate ripple biscuits
1 x 35 g Peppermint Crisp chocolate bar, chopped
Mint sprigs, for garnish

Put the Western Star Thickened Cream, icing sugar and vanilla in a large bowl and use hand-held beaters to beat until stiff peaks form.
Spread some of the cream on a rectangular serving plate, at least 30 cm long, to form a stable base for the biscuits. Spread a little of the cream onto a biscuit and stand upright onto the serving plate. Sandwich with another biscuit and cream. Repeat until you have a row of 5 biscuits.

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