5 Freezer cakes that are perfect for Christmas
5 Freezer cakes that are perfect for Christmas
This post is bought to you by Woolworths
This Christmas is all about keeping things simple, and festive desserts are no exception. Frozen cakes are the perfect alternative to spending hours baking in the lead up to Christmas.
This list of five freezer cakes includes three easy ideas you can put together yourself, along with two amazing pre-done freezer cakes that can be picked up from your local Woolworths.
Chocolate Turkish Delight Bombe
Freezer cakes are all about saving time, and this Turkish Delight bombe freezer cake does exactly that. Using ingredients you can easily grab off the supermarket shelf, this cake takes only minutes to put together.
Chocolate Turkish Delight Bombe recipe
2L Vanilla ice cream
1/4 cup pistachios
1/4 cup sweetened dried cranberries
3 x 55g Turkish Delight bars, roughly chopped
Ice Magic, for drizzling
Extra pistachios, for decorating
Line a large freezer safe mixing bowl with cling wrap and set aside. Remove the ice cream from the freezer and allow to soften slightly at room temperature for around 10 minutes.
Slice the Choc Sponge Roll into 2cm pieces. Position the slices of chocolate roll around the base and edge of the prepared mixing bowl. Set aside while preparing the ice cream.
Take another mixing bowl and add the softened ice cream. Add to the ice cream the pistachios, dried cranberries and 2/3 of the roughly chopped Turkish Delight. Mix until well combined.
Spoon the ice cream mixture into the cake lined mixing bowl and smooth the top. Transfer the bowl to the freezer until frozen, preferably overnight.
When ready to serve, tip the bowl upside down on a serving plate and remove the cling wrap. Drizzle with the Ice Magic and decorate with remaining chopped Turkish Delight and pistachios. Return to the freezer and keep frozen until ready to serve.
Custard and Cherry Trifle Cake
Trifle has always been a Christmas tradition in our family. There is nothing better during the usually hot festive season than a summery trifle. So in my opinion, trifle in the form of a cake is genius!
This amazing Custard & Cherry Trifle Cake from the freezer in Woolworths combines layers of sponge cake, custard and a cherry compote. It is then topped with white chocolate flakes and edible pearls, just to make it that bit more special. It really is the perfect Christmas day dessert.
As with all of these cakes, this cake comes frozen. That means you can easily buy it ahead of time, or even keep one in the freezer incase of any last minute BBQ invitations or visitors. It serves 20 so there will be plenty to go around.
A few hours notice is all you need. Simply remove all packaging from the cake, and allow to defrost for 4 hours in the fridge. Store any uneaten can in the fridge and enjoy within 3 days. Cake doesn’t get any easier than that!
Rocky Road Ice Cream Slice
Somehow, rocky road and Christmas just go hand in hand. So it goes without saying that this rocky road ice cream slice is perfect for Christmas Day dessert.
This delicious frozen dessert starts with a chocolate biscuit layer, which is then topped with rocky road ice cream and finished with a layer of whipped cream.
I have used slivered almonds, chocolate chips and chopped marshmallows in my rocky road ice cream, but as with any rocky road, you can easily mix this up to suit your own taste.
Rather than making ice cream from scratch, take the cheats approach and grab a tub of chocolate ice cream. Simply leave the ice cream at room temperature until softened slightly, then mix through your rocky road fillings.
Rocky Road Ice Cream Slice recipe
250g packet Chocolate Ripple biscuits, crushed
80g butter, melted
2 litre tub chocolate ice cream
1/2 cup slivered almonds
1/2 cup dark chocolate chips
1 cup marshmallows, roughly chopped
300ml thickened cream
Woolworths Candy Cane Cookies, for decorating
Line a rectangular or square baking dish with baking paper. Combine the chocolate ripple biscuits and melted butter in a mixing bowl and stir until well combined. Transfer the biscuit mixture to the lined baking dish and push down firmly with the back of a spoon. Set aside.
Allow the chocolate ice cream to soften slightly at room temperature. Transfer the softened ice cream to a large mixing bowl and add the almonds, chocolate chips and chopped marshmallows. Mix until all ingredients are well combined. Spoon the ice cream over the biscuit base and smooth with a spoon.
Whip the thickened cream using hand beaters or a stand mixer until soft peaks form. Spread gently over the chocolate ice cream layer.
Top with extra almonds and chocolate chips, along with the candy cane cookies, if desired. Transfer to the freezer and leave to freeze overnight.
Chocolate Mud Cake with a Cheesecake Centre and Salted Caramel Sauce
This chocolate mud cake is an absolute showstopper. It looks so amazing it’s hard to believe it came out of the freezer. You can pick up a Chocolate Mud & Cheesecake from the freezer in your local Woolworths.
While it’s the perfect Christmas dessert, this cake would also double as an amazing birthday cake. It serves 24 people, so it’s great for entertaining.
This delicious mud cake features chocolate mud cake layers, with a cheesecake centre and salted caramel sauce. The cake is then topped with chocolate flakes and gold dusted pearls. It really is a special way to celebrate Christmas.
Before serving, remove all packaging from the cake and allow it to defrost in the fridge for 8 hours. Then, for best results, leave the cake at room temperature for 30 minutes before serving. Store any uneaten portions in the fridge, and enjoy within 5 days.
Semifreddo is the perfect frozen summery dessert, making it ideal for Christmas in Australia. Semifreddo is not really considered an ice cream, but is more of a frozen mousse. It’s perfect served with berries, and is way easier to make than it looks.
Raspberry Semifreddo recipe
300ml thickened cream
1/4 cup sugar
1 tablespoon vanilla extract
1/4 cup frozen raspberries
Raspberries and slivered almonds, for decorating
Line a loaf tin or small rectangular baking dish with cling wrap and set aside.
Whip the thickened cream in stand mixer using the wire whisk attachment, until stiff peaks form. Transfer the cream to a small bowl, and refrigerate for later. Clean and dry the stand mixer bowl and wire whisk attachment.
Place the stand mixer bowl over a saucepan with simmering water, ensuring that the water does not touch the bottom of the mixer bowl. Add the eggs, sugar and vanilla extract to the bowl and stir with a silicone spatula until the ingredients are well combined. Continue to stir for 10 minutes.
Place the mixer bowl back in the stand mixer, and using the wire whisk attachment beat on the highest speed until the egg mixture has quadrupled in size, and can briefly hold it’s shape.
Gently hand whisk half of the whipped cream into the egg mixture until full incorporated, then repeat with the remaining cream. Gently fold through the frozen raspberries.
Pour the semifreddo mixture into the prepared dish. Place in the freezer and leave overnight to set completely.