Volcano vibes

volcano vibes
1H 30M



1.Grease a 20cm Dolly Varden mould (2.5-Litre/10-cup capacity), line with plastic wrap, extending plastic about 5cm over edge of mould.
2.Separate vanilla, chocolate and strawberry ice-cream into three bowls. Using a slotted spoon, push down on ice-cream until just soft. Scoop alternate spoonfuls of each colour into prepared mould. Tap mould on bench to settle ice-cream; cover with foil and freeze overnight.
3.Grease deep 20cm round cake pan, line base with baking paper. Make cake according to directions on packet. Bake in moderate oven about 50 minutes. Stand cake in pan 5 minutes; turn onto wire rack to cool.
4.In a small pan, stir sugar and water over heat, without boiling, until sugar dissolves. Boil mixture, uncovered, without stirring, about 10 minutes or until it becomes a caramel colour. Pour hot toffee onto greased foil-lined oven tray. Leave to set, then carefully peel away foil and break toffee into large pieces.
5.Combine coconut and a few drops of green colouring in a plastic bag; shake and press bag until coconut is tinted green.
6.Place cake on board. In a medium bowl, beat cream with sifted cocoa and icing sugar with electric mixer until firm peaks form. Spread &1/4; of the cream mixture over top and side of cake.
7.Remove ice-cream from mould, place on cake; spread remaining cream over the ice-cream. Decorate with rocky road, violet crumble and toffee pieces. Drizzle volcano with topping. Sprinkle green coconut around base of volcano; insert sparklers around top of the volcano.

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