fridge cake

Nadiya's rocky road is a mixture of marshmallows, white chocolate, dried apples and fruity raisins. It's very sweet, so a little bit goes a long way. 


Apple And White Chocolate Rocky Road 

200 grams/7 ounces white chocolate, roughly chopped (or use chocolate chips)

golden syrup

salt

cinnamon

cinnamon biscuits (or digestives)

100 grams/3½oz dried apples, chopped into small pieces

grams/1¾oz raisins

tbsp icing sugar,

Apple and white chocolate rocky road 

Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites

Cooking with kids: Chocolate cornflake cakes

butter

milk

cornflakes

Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">weighing scales</a>. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Grown ups: Melt the weighed butter, chocolate and golden syrup in the <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.

Children: Stir the ingredients together gently using a <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">wooden spoon</a>. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

This tangy dessert looks impressive but takes very little effort – most of the ingredients are ready-made, so it is simply a matter of construction

Lemon meringue fridge cake

sunflower oil

lemons

mascarpone

double cream

icing sugar

lemon curd

mini meringues

Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.

Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.

When you&rsquo;re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

Gelatine is the secret to making this easy and tangy no-cook fruit-filled cheesecake.

Chilled passionfruit cheesecake

pkt Arnott's Butternut Snap Cookies

butter, melted

tbsp water

tbsp gelatine powder

passionfruit, halved

pkts cream cheese,

milliliters (1 cup) thickened cream

(3/4 cup) caster sugar

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Nigella's easy rocky road will never be out of place at a birthday party or school bake sale.

Rocky road crunch bars

125 grams/4½oz soft unsalted butter

chocolate,

200 grams/7¼oz rich tea biscuits

100 grams/3½oz mini marshmallows

Honeycomb is the most amazing stuff  – add the bicarbonate of soda to the sugar and watch as it explodes in the pan and grows before your eyes. The honeycomb is then mixed with melted chocolate, syrup and biscuits to make a sticky, crunchy square.

Honeycomb crunchies

tsp bicarbonate of soda

75 grams/2½oz caster sugar

flavourless oil (such as vegetable oil),

250 grams/9 ounces dark or milk chocolate,

grams/3½oz unsalted butter,

150 grams/5½oz digestive biscuits

Blueberry icebox cake is a light a refreshing summer dessert. Angel food cake is layered with sweetened cream cheese, whipped cream and blueberries.

Blueberry Icebox Cake

(8 ounce) package cream cheese, softened

whipping cream

sugar

(8-inch) prepared angelfood cake

In a large chilled mixing bowl, beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth.

Slowly add the heavy whipping cream and continue beating until the cream cheese resembles a liquid. Then increase the speed to medium-high until soft peaks form.

Add the powdered sugar. Whip for about 1 more minute until stiff peaks form.

Carefully cut the angel food cake into three layers. Separate each layer.

Spread 1/3 the whipped topping over the top of the bottom layer. Spoon some of the blueberry pie mixture over the whipped topping.

Carefully place the second layer over the first. Repeat layering with the cream cheese and blueberry pie filling.

Place the top layer of the cake over the filling. Finish with a layer of whipped topping and blueberry pie filling.

Cover and refrigerate for four hours.

How to make traditional Irish Fifteens (15s) cake. Really quick and easy no bake traybake recipe and some variations of the traditional recipe.

No bake Fifteens Recipe

digestive biscuits (graham crackers

marshmallows (or mini marshmallows)

cherries (glacé cherries),

200 ml condensed milk

Crush the digestive biscuits (graham crackers) in a...

Crush the digestive biscuits (graham crackers) in a food processor or in a plastic bag with a rolling pin, then add them to a large mixing bowl. Cut each marshmallow into 4 pieces (if you are using regular sized marshmallows) and add them to the bowl with halved cherries and condensed milk. Mix until the ingredients are well combined and you have a sticky mixture.

Sprinkle most of the coconut over a large...

Sprinkle most of the coconut over a large piece of cling film (or wrap). Add the mixture onto the coconut and shape into a long sausage. Sprinkle more coconut over the top of it and wrap the cling film tightly around, twisting the ends together.

Leave in the fridge to chill overnight or...

Leave in the fridge to chill overnight or place it in the freezer for a couple of hours if you want to serve it on the same day.

Remove from fridge/ freezer cut into slices and...

Remove from fridge/ freezer cut into slices and serve.

This no-bake chocolate ripple fridge cake layers cocoa biscuits and cream into a soft, sliceable dessert. A classic Australian favourite, reworked by Helen Goh for Yotam Ottolenghi.

Chocolate Ripple Fridge Cake (No-Bake Australian Dessert)

tbsp milk (or 7 tbsp if not using Grand Marnier)

Grand Marnier (if using)

tbsp espresso (regular

heavy cream

crème fraîche

vanilla extract

all-purpose flour

cocoa powder

¾ tsp baking powder

½ tsp baking soda

tbsp unsalted butter (at room temperature)

vegetable oil

golden syrup (or light corn syrup)

strawberries

orange zest

tbsp Grand Marnier or orange juice

orange

First make the cookies. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.

Place the butter, sugar, oil, and golden syrup in the bowl of a stand mixer with the paddle attachment in place. Beat on medium speed for 2 minutes, until light and creamy. Scrape the sides of the bowl, then add the egg and beat again until combined. Decrease the speed to low, add the dry ingredients, and mix until the dough comes together. Wrap and chill in the fridge for at least 2 hours.

When ready to bake, preheat the oven to 375°F.

Pinch off 1-oz/30g pieces of dough and roll them into balls, then place them, spaced about 2 inches/5cm apart, on two parchment- lined rimmed baking sheets. You should make about 23 balls.

Flatten them with your hand—they should be about 2 inches/5cm wide—then bake for 12-15 minutes, until firm and the tops are cracked or “rippled.” Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Cookies

When ready to assemble the cake, combine the milk, Grand Marnier (if using), and espresso and set aside.

Place the cream, crème fraîche, powdered sugar, vanilla extract, and cinnamon in the bowl of the stand mixer with the whisk attachment in place. Whisk on medium-high speed until soft peaks form—be careful not to over-whip, as the cream will thicken as you spread it.

Transfer 2 cups of the mixture to a small bowl and refrigerate—this will be used to finish the cake. Pipe or dollop a roughly 12-inch/30cm-long line (about ¾ inch/2cm wide) of the remaining cream mixture down the center of a long cake plate or board—this is to help position the cookies for assembly.

Take 20 of the cookies and, working with one cookie at a time, lightly brush both sides with the milk mixture—you want to just moisten the entire cookie without drenching it. Then, using a small spatula or knife, spread 2 tablespoons of the cream on one side of the cookie. Standing the cookie upright, press it down onto one end of the strip of cream.

Repeat with another cookie, then place alongside the first cookie, pressing to sandwich them together. Continue with the remaining cookies to form a long log cake. Spread the remaining cream mixture over the top and sides of the log—don’t worry if it only barely covers the cake, as it will be topped up with the reserved cream the following day. Cover loosely and refrigerate for at least 6 hours or overnight.

About 15 minutes before you’re ready to serve, combine the strawberries in a bowl with the sugar, finely shaved orange zest, and Grand Marnier. Allow to macerate for 10–15 minutes.

Meanwhile, spread the reserved cream over the top and sides of the log.

When ready to serve, tumble about half the strawberries along the top of the cake, pressing them on slightly to help them stick. Drizzle any syrup over and around the plate. Finish with the orange zest strips on top. When serving, slice on the diagonal—warming the blade of the knife with hot water helps with the cleanness of the slice—to reveal the stripes.

Cake

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Apple And White Chocolate Rocky Roa...

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Top 9 fridge cake recipes from across the web

The most viewed fridge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple And White Chocolate Rocky Roa...

Cooking with kids: Chocolate cornfl...

Lemon meringue fridge cake

Chilled passionfruit cheesecake

Rocky road crunch bars

Honeycomb crunchies

Blueberry Icebox Cake

No bake Fifteens Recipe

Chocolate Ripple Fridge Cake (No-Ba...

The most viewed fridge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine