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Fridge cake

Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside. Fridge cake the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted.

Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. You can also use foil but it’s more fiddly to peel off later, or cling film if you don’t mind wrinkles on the underside of your cake. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate. 4 hrs or overnight until set.

RECIPE TIPSUSE MILK CHOCOLATEIf you prefer a milder chocolate, use half dark, half milk chocolate. STEEPING THE FRUITSwitch the brandy for sherry, rum or whisky, your favourite liqueur or orange juice. TRY OTHER DRIED FRUITSMixed fruit includes tangy little chunks of peel, which adds zing to the flavour. TOAST THE NUTSYou can use nuts of your choice. 4 for 10 minutes, then leave to cool before chopping. EASIEST EVER FRIDGE CAKESGet more fridge cake inspiration with our easiest ever guide. Curated cheese, delivered straight to your door.

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This article has been viewed 82,627 times. Freezing cake is a good way of saving it for later. Whether you froze the cake whole or in layers, you defrost it basically the same way. Place the cake in the fridge for at least a day to thaw, then set it on the counter to let it come to room temperature. Eat the cake within a year. If you’re saving your wedding cake, you can still eat it on your first anniversary. However, you really shouldn’t eat it much after that.

The flavor and quality will definitely deteriorate. However, for the best quality, try to eat your cake within 6 months or so if it’s not a wedding cake. Set the covered cake in the refrigerator for at least 24 hours. Start the thawing process in the refrigerator. Keep the cake in its wrappings, as you may damage it if you try to take it out at this point. You can leave it in the refrigerator for up to 2 days before eating.

It may start to go stale after that. Place the whole cake on the counter. After it has thawed in the refrigerator, take it out about an hour before you want to eat it. That will help it come up to a good temperature for eating.

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