Ant Hill Cake Recipe
Ant Hill Cake Recipe
Ingredients:
30 pcs of cookies (Oreo)
13 oz pkg of chocolate patties (peppermint)
4 c of ice cream (vanilla)
20 pcs of wafers (vanilla)
10 pcs of chocolate-covered almonds
10 pcs of chocolate-covered caramels (round)
1 pc of icing gel tube (black)
For garnish:
Candy corn
Instructions:
To make the base, put the cookies in the processor; process into coarse. Add in chocolate patties; process until coarse.
Grease a 10-inch (springform) pan using a vegetable spray; pour the processed cookies mixture then gently press onto the base and half inch up on sides.
Scoop a spoonful of the ice cream and spread evenly. Cover it with aluminum foil; place inside the freezer for over a night.
To make the anthill, put the wafers inside the processor; blend till smooth. Transfer onto an airtight container or bag till needed; store it (at room temperature).
To assemble the cake, take the rim (of the pan) out then place the cake above a platter. Gradually pour the vanilla crumbs onto the side to make an anthill.
To arrange the ants, use the almond as the body; the caramel as the head then pipe gel for legs and eyes. Garnish the candy.
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