Cadbury Flake Celebration Cake

Product Information

A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers. To be in keeping with the Dairy Milk theme of this cake, use only Cadbury’s Dairy Milk chocolate when making the buttercream. The recipe for the buttercream has been devised with this chocolate in mind. It includes less icing sugar to counterbalance the sweetness of this chocolate and a dash of cream to amplify its creamy nature. A common mistake in baking is inaccurately measuring (or not measuring at all) the ingredients. Get around this potential pitfall byusing digital scales.They are so much more accurate than the cup system, which is an infuriatingly inaccurate method because cups can vary in size and one person’s method of filling a cup can be quite different to another person’s. BT8 6FX.

Durability after Opening
Consume Within - Days - 3

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Dunnes Stores,
Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated.

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Cadbury’s Dairy Milk is a brand of milk chocolate manufactured by Cadbury since 1905. Cadbury is a British company, first established in Birmingham in 1824. The Dairy Milk chocolate bar is their top-selling bar and it’s popular throughout the world, not just in the UK. Dairy Milk is made with at least 20% cocoa solids and copious amounts of milk ( a glass and a half as the advertising slogan boasts). Snap several bars of Cadbury’s Dairy Milk Caramel bars into pieces and wedge a rectangle into the top of each buttercream rosette in place of the Giant Buttons. The chocolate has a creamy and sweet taste and a smooth consistency that melts in the mouth superbly well. It may not be high-end chocolate but it is undeniably tasty and a square or two is always hard to resist. In a medium-size bowl, whisk and stir together the cake mix, all-purpose flour, and salt. Set aside.Add a small amount of buttercream onto the center of the cake board. Layer one vanilla cake, cut side up onto cake board. Pipe a ring of dark blue buttercream in the center of the cake, followed by rings of medium blue buttercream and light blue buttercream. Use an offset spatula to smooth the buttercream layer. This snowflake cake is simply beautiful with the ombre blue on the outside and the sanding sugar giving the cake the ice effect! Next, add 1 cup of white buttercream to a piping bag with a #806 round piping tip — pipe 10-12 round dollops on top of the cake. Sieve the rest of the flour mixture in and fold in until thoroughly combined and no streaks of flour remain.

Place the cake onto a baking sheet with edges and add white sanding sugar on the sides and sprinkle on top of the cake. Please also avoid the version of hot chocolate that is designed to be mixed with hot water rather than milk. Again, I’ve not tested the recipe with this product. Place a piece of parchment paper onto a baking sheet. Then pipe out 24-36 snowflakes of various sizes. Sprinkle white sanding sugar and edible glitter before the chocolate sets. For frosting: In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, milk and vanilla; beat until smooth. Alternatively, if this cake is intended for a kid’s birthday party, insert a Freddo into each rosette instead.

Cookie Preference Centre

Divide the buttercream in half and set aside one half. With the remaining half, divide the buttercream into 3 equal parts. Color each bowl of buttercream with sky blue gel food color, make one light blue, one medium blue and one dark blue. Please don’t use Cadbury’s Highlights chocolate powders. Over the years I’ve read countless horror stories about the results of baking with low-calorie chocolate powders. I haven’t tested this recipe with Highlights and I don’t intend to. This cake is far from low-calorie so there’s really no point in risking inferior results by using a skinny chocolate powder. Each ingredient has its place and purpose in this Dairy Milk chocolate cake. Leaving things out or making substitutions is really not advisable. If in doubt about something please send me a message, I may be able to advise before baking commences. The lighter chocolate flavour makes it an ideal option for those who find many chocolate cakes too rich.

Crumble the waffle cones and 2 Flake bars into a bowl. Halve all the remaining Flake bars to give two short pieces. Cover the cake with just under half of the ice cream; level it out. Scatter on the chocolate-waffle cone mixture then smooth over more ice cream, leaving a few spoonfuls for the top layer. Smooth again, then top with the second cake layer. Spread the remaining ice cream over the top, then cover with the halved Flakes, in whatever pattern you like. Cover the tin and return to the freezer for 6 hours to freeze solid. Use an offset spatula to fill in any gaps with more buttercream. Then use a cake scraper to smooth out the sides of the cake. Use the offset spatula to make the top edges sharp and smooth.

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake. In a medium bowl, melt the white chocolate and 1 teaspoon of coconut oil in the microwave for 1-2 minutes or until fully melted.