White Christmas Crackle Surprise

220g Copha, chopped
125g white chocolate, chopped
4 cups (160g) Kellogg’s Rice Bubbles
1 cup (80g) desiccated coconut
1 cup (110g) powdered milk
100g pink and white mini marshmallows
½ cup (70g) icing sugar mixture
½ cup (75g) cranberries, coarsely chopped
½ cup (75g) pistachios, coarsely chopped
15g packet freeze-dried strawberries, chopped
Chocolate Topping
30g Copha, chopped
150g white cooking chocolate, chopped
Rafaello balls, to decorate and white chocolate stars to garnish
Extra freeze-dried strawberries, chopped for garnish.
1. Grease and line the base of a 22cm diameter (top) round Bundt tin.
2. Melt Copha and chocolate in a large heatproof bowl over a saucepan of
simmering water. Cool slightly.
3. Add all ingredients to Copha mixture and mix well.
4. Working quickly, spoon into prepared tin, pressing down firmly as you go.
Smooth top. Refrigerate for 4 hours or until set.
Chocolate Topping
1. Combine Copha and chocolate in a bowl over a saucepan of gently
simmering water, stir until melted. Cool to room temperature.
2. Turn cake onto a serving plate. Drizzle with melted chocolate. Fill the
centre with Rafaello balls.
3. Garnish with extra freeze-dried strawberries and white chocolate stars.
4. Remove surprise cake from the refrigerator 30 minutes before serving.
• Melt Copha and chocolate together in the microwave on High for 30
second bursts. Stir between heating.
• We used Frisp brand freeze-dried strawberries which are available at
• To help remove cake from the tin, rub the base and sides with a cloth
dipped in hot water.
• Chocolate topping must have cooled and thickened before pouring
over cake.
• Fill the Surprise cake centre with your favourite Christmas sweets and

Store cake in a sealed container in the refrigerator for 3-4 days. Bring to
room temperature for 30 minutes before serving

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