Coconut chocolate truffle igloo cake
- 12 x Baker’s Selection Triple Chocolate Muffins
- 400g tub Betty Crocker Chocolate Fudge Icing
- ½ plain ring doughnut
- 213g jar Marshmallow Fluff or 200g Asda Vanilla Flavour Frosting
- 50g desiccated coconut
- 3 x George Home Mini Sparklers, to decorate
Crumble the chocolate muffins into a large bowl.
Microwave the chocolate fudge icing in its tub for 30 secs at 800W. Pour over the muffin crumbs.
Mix together to form a stiff, fudgy paste.
Line a 1L round bowl with 2 layers of clingfilm. Put the mixture into the lined bowl.
Pack it down firmly so the top is flat. Chill in the fridge for 1 hr or until set firm.
Turn the cake out onto a serving plate and peel away the clingfilm. Position the doughnut half against the base of the cake to create the igloo ‘door’.
Spread the cake and doughnut with a thick layer of the marshmallow fluff or vanilla frosting, taking it inside the doughnut hole and right down to the plate.
Scatter the coconut in a generous layer all over the top and sides of the igloo to cover the marshmallow. Press it around the base with a palette knife and sprinkle more on the plate.
To make the icing polar bear, find the instructions at ASDA.GL/polarbear.
Sit the bear next to the cake before serving. Light the sparklers at the table.