This lil post is something I cooked up just before we left. I had to make a cake for a friend and I was left with lots of cake scraps. Besides making cake pops (while cute, require far too much effort in my opinion, I mean honestly, who has time for that!), I wasn't really sure what to do with all the odd bits and pieces. I scrummaged in my cake cupboard and pulled out a half used packet of custard powder, an ancient box of strawberry jelly crystals and a crumbled block of white chocolate.....the perfect pile of ingredients for a trifle.
Now I'm not really a fan of trifle, there is something about soggy cake that makes me gag just thinking about it, and lets be honest, it really is a garbage disposal for anything sweet that's left in your pantry, but this isn't your regular trifle, this is a funfetti trifle!
This is oh so sweet layers of funfetti cake (although any flavour will work), white chocolate custard and strawberry jelly, piled high and smothered in whipped cream and of course a scattering of sprinkles on top.
As far as flavours and layers go, it doesn't really matter what you throw in there, as long as they all compliment each other. I happened to make this combination because that is what I had on hand and I hate to see so much cake go to waste. This really is a brilliant way of turning waste in to a delicious treat and people tend to think you have gone to a lot of effort......suckers!
Cake scraps, or if you really want to try it and you don't have scraps, one 8 inch round cake should be enough
1 litre white chocolate custard
1 packet of strawberry jelly, made to directions on the packet and set solid
250ml thick cream, whipped to soft peaks
Sprinkles to decorate
White Chocolate Custard:
1/4 cup custard powder
2 tablespoons castor sugar
1 teaspoon vanilla extract
1 litre milk
400gr white chocolate, chopped
- Place custard powder, sugar and vanilla in a medium saucepan.
- Add a small amount of milk and whisk to a smooth paste. Add remaining milk and whisk.
- Add chocolate, place over a medium heat and whisk continuously until the chocolate has melted and the custard comes to the boil.
- Continue to boil for 2 minutes before removing from the heat.
- Cover the surface with cling wrap and allow to cool to room temperature.
To assemble the trifle, place layers of cake, custard and jelly in a dish. It doesn't matter what order you go in, it's all about personal choice here. Finish with the whipped cream and a good handful of sprinkles. Allow to chill for at least 4 hours or overnight so the flavours have time to develop and get all delicious.