Ingredients:
- 275g unsalted butter
- 150ml golden syrup
- 225g good quality chocolate
- 200g digestive biscuits (crushed)
- 200g rich tea biscuits (crushed)
- packet of marshmallows (mixed)
- 2 packets of white marshmallows
- 1 bag of icing sugar
- packet of maltesers
- Line a tin with greaseproof paper.
- Melt the butter, syrup and chocolate in a pan over a low heat.
- Stir it to make sure all the ingredient's are well mixed together.
- Add the biscuits and maltesers.
- Stir well.
- Transfer everything that is in pan into the tin.
- Level it on top and press down to avoid air gaps.
- Allow to cool.
- Wrap completely in cling film and store in the fridge.
Fondant Icing:
- Put 2 Bags of white marshmallows in a bowl in with 2 spoonfuls of water.
- Put the bowl in the microwave until mixture is completely smooth.
- Sieve the icing sugar in gradually until it becomes doughy. ( add food colouring if you want)
- Kneed the icing and separate into two balls, one for decorations and one for covering.
- Get a rolling pin and roll out icing, when you have shape you want, roll icing onto rolling pin and place over cake, fix edges and your cake should be covered.
- Get the other ball and mould it into any shape you want.
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