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Ocean’s cake wonder or cake blunder competition week 4!
* Please note, this competition has now closed. To find out about our current competitions, and to enter, click here >
How did your choccie cakes go? Were they wonders or blunders? Doesn’t really matter for us cake lovers – cake is cake no matter what it looks like!
Anyway, as we leave our dearest chocolate cake behind, let’s look at what’s next on the list. Ahhh yes… one of the Ocean office favourites – a no-bake fridge cake. You all know this one right? It’s just a posh version of that old classic, rice crispie cakes.
No-bake fridge cake
So far in our cake wonder or cake blunder competition, we’ve asked you to make and bake a proper cake. You know, cream the butter and sugar together, add the flour bit by bit and all that malarkey. Well, this week, it’s one for those of you who really can’t cook an egg! All you really have to do is warm a few things in a pan together, mix some other stuff in, whack it in the fridge for a couple of hours and it’s done – what could possible go wrong?
So what’s in a no-bake fridge cake?
Well the basic things you’ll need to act as the glue are:
110g salted butter
55g dark chocolate
55g milk or white chocolate
2 tablespoons golden syrup
Now you’ve got the base ingredients, you just need to make up 200g of things you love, like digestive biscuits, ginger nuts, hazel nuts, dried fruit, such as cherries, raisins, dried banana or apricots, rice crispies, cornflakes or anything else you fancy.
How to create your no-bake fridge cake.
Start by lining a tin with cling film, any tin will do really as long as you think the mixture will fit in it.
Next make a Bain Marie – that’s a dish sitting on top of a pan, over a small amount of gently rolling water – and pop in the butter, syrup and chocolate. Melt them together over a low heat until they’re thoroughly combined.
While that’s melting, prep the other lovely bits, and keep your mits off!
Put the biscuits in a bag to bash them, chop the fruits and nuts into the sizes you fancy – we like teeny pieces so you get a bit of everything in each mouthful.
Then just add the dry mix to the wet bit and mix it all together.
Once thoroughly combined, put it in the tray you’ve prepared and make room in your fridge. Leave it for a few hours, overnight is best if you want it to be really solid. Then remove and slice into treat size pieces – whatever that means to you!
We’ll be announcing a new cake next Monday, so keep your eyes peeled!
In the meantime, have a look at our cake off competition here.
Click here to view the Ts&Cs.