World chocolate cake

This is a simple chocolate cake covered with white icing. I used a shimmer baby blue to spray all over the cake to create the ocean. Then using ready roll icing in green to cut out the continents, then assembles it on top of the cake .

Chocolate & caramel Ice Cream Bundt

This is a showstoppers dessert !

Ingredients:

• 8 snack-size nutty nougat caramels or snickers bars
• 900 ml double cream
• 6 peanuts cookies
• 300g light sweetened condensed milk
• 150g white cooking chocolate to decorate, optional
• 75g dark chocolate

Method:

Roughlt chop 5 of the caramels or Snickers and tip into a heatproof bowl with 300ml of cream. Place over a pan of just-simmering water and melt, stirring occasionally.Leave to cool.

Meanwhile, line a 2ltr bundt tin with clingfilm, allowing the excess to hang over the sides so that the bundt is easier to remove later.

Finely chop 2 more of the caramels and roughly chop the peanut cookies. Put the remaining cream in a bowl and whisk until thickened and soft peaks form. Gently fold the condensed milk, chopped caramels, cookies and cooled nougat cream into the whipped cream.

Pour into the tin, then tap it on a surface a few times to level the cream and remove any bubbles. Cover with clingfilm and freeze overnight.

About 25 minutes before serving, make the chocolate decoration, if using. Melt the white chocolate, then pour onto a metal baking tray spread to an even layer about 2mm thick. Chill for 15 minutes until just set. Run a vegetable peeler over the surface to make a thick curls.

Melt dark chocolate, then cool until slightly thickened. Roughly chop the remaining caramel or Snickers. Use the clingfilm to help remove the bundt from the tin, then turn out onto a serving plate and remove the film. Drizzle over most of the melted chocolate so that it drips down the sides. Top with the white chocolate curls (if using), chopped caramel and the remaining melted chocolate.

Serve immediately

Raspberry Cheesecake ice cream

I had a choice to either buy an ice cream machine or make no-churn ice cream. No brainer really, I wanted homemade ice cream and I wasn't about to rush out and buy a machine.

I used frozen raspberries but fresh would go well with this recipe too. 

A little warning, this ice cream is rich and creamy to the point where you're left with a layer of creamy goodness on the roof of your mouth. This, in my opinion, is how ice cream should be!!

Ingredients:

• 11/2 cups raspberries 
• 1/4 cup sugar
• 1 tsp cornflour 
• 200g cream cheese, softened at room temperature
• 2/3 cup sweetened condensed milk
• 2 tsp vanilla extract 
• 300ml double cream

Method:

Place raspberries and sugar into a small saucepan and cook over medium heat until raspberries release juices. Add cornflour and stir for 2 minutes until syrup has thickened. Remove from heat and place into freezer to chill.

Beat cream cheese in mixer until smooth and creamy. Add condensed milk in portions while mixing to keep mixture smooth. Stir in vanilla extract. 

Pour in cream and whisk mixture until soft peaks.

Pour 1/3 of cream mixture into a tin, pour half of the reap berry syrup over the top. Repeat with remaining cream and raspberry syrup, ending with a layer of cream. Make swirls through the ice cream with skewer. Cover and freeze for at least 6 hours or overnight. 

Remove from freezer 20 minutes prior to serving.