Milk Chocolate Mud Berry Wreath
Ratings
Who says wreaths can’t be edible?
Prep time
15 min
Cook time
60 min
Serves
16
Nutritional information per serving
Weight
81.9
g
Calories
309
cal
Total Fat
16.1
g
Saturated Fat
11
g
Carbs
35.9
g
Sugars
21.8
g
Sodium
96
mg
Fibre
0.9
g
Protein
4.7
g
INGREDIENTS
INGREDIENTS FOR
16 SERVINGS
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METHOD
-
Preheat oven to 160°C/ 140°C fan forced. Grease and line a 20cm round ring pan with baking paper.
-
Place butter, PLAISTOWE Premium Chocolate Milk, milk, sugar and vanilla in a medium saucepan over medium heat and stir until melted and smooth. Leave to cool for 10 minutes. Add eggs and whisk to combine.
-
Add flour, baking powder and PLAISTOWE Premium Dutch Processed Cocoa; whisk until smooth. Pour mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper. Cook for 1 hour or until the cake is cooked when tested with a skewer. Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Place rack over a deep tray (this will help catch any icing drips).
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In a medium bowl, combine melted NESTLÉ BAKERS’ CHOICE White Melts, oil and red food colouring. Pour icing over cake smoothing over tops and sides with a palate knife.
-
To assemble the cake, slice and decorate berries according to picture. Place whipped cream in a piping bag fitted with a small round nozzle, pipe around cake and top with quenelles of raspberry sorbet.
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