Mint Chocolate Chip is a flavour of nostalgia for me. I might not be too far off the truth when I say my teenage years body mass was made up of 70% Baskin Robbins Mint Choc Chip ice cream. I thought I may have been the only weirdo that had this attachment to what is probably akin to the marmite of confectionery... but when we launched our Mint Choc Chip cake it was selling like literal hot (birthday) cakes!
Fake Bake Recipe - Mint Choc Chip Cake
2x Ready-made Round Chocolate Layer Cakes (5" or 6" size)
1 tub (400g) of ready-made Chocolate flavour frosting
2 bags of Aero Peppermint balls
2 bars of mint choc bubble
Double Choc Chip muffins
1. Prepare the cake decorating station with a cake turntable, angled palette knife, cake scraper, a cake board, a tablespoon, a piping bag fitted with a small star nozzle, a knife and a spatula.
2. Unbox the cakes. Smear a dollop of frosting in the middle of the cake board on the turntable, and then place one of the layer cakes on the board. Remove any paper wrapping along the edges.
3. Decant half the frosting into a bowl and warm it over a double boiler or in the microwave (10 second blasts).
Whip the rest of the frosting into the melted frosting to a spreadable consistency.
Remove the chocolate curls on top of the layer cake and smooth the frosting with a palette knife. This layer cake is already frosted on the top so you only need to spread a little bit of frosting to even it out.
4. Stack the second layer cake on top and remove any paper wrapping. Pipe the frosting around the cake.
Run a cake scraper along the sides of the cake to smooth. Remove the chocolate curls from the top of the cake and smooth.
5. Chop half a bag of peppermint aero balls with a knife.
Crust the base of the frosted cake with the chopped peppermint aero ball crumble until halfway up. Use quick but careful movements with clean and dry hands as the mint chocolate melts rather quickly with warmth of hands!
6. Make the Mint Choc water ganache drip. Melt half a mint choc bubble bar and a handful of aero mint choc balls over a double boiler or in a microwave safe bowl at 30 seconds at a time, stirring between each blast.
Heat 3 tablespoons of water until just simmering and pour gently into the melted chocolate and stir to combine until smooth.
7. Scoop the middles out of three double choc muffins using either a cupcake corer, melon baller or a small paring knife.
Fill the muffin cores with the mint choc ganache and chill them in the fridge to set.
8. Pour a tablespoon of mint choc ganache along the sides of the cake. Use the back of the spoon to push drips gently over the edge. Flood the middle.
9. Place the muffins on top of the cake.
Fit a piping bag with a small star nozzle tip and fill with the remaining frosting. Pipe swirls over the top of the muffins.
Pipe frosting swirls around the cake.
Decorate with the mint choc balls and bars.
I'm SO impressed by this Fake Bake. The contrast of the beautiful green against the chocolate works so well and it's really hard to believe this cost under a tenner.
The best bit about this cake? The mint choc ganache filled muffins! Look at that gooey centre!
I might as well retire from this series now that I've peaked. Hah, kidding! I've still got to try out Asda ;)
Of course, if this is all still too much of a faff for you, you can always order one of our luxury cakes delivered across London.
Lots of love,
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