It comes as no surprise that I make my own birthday cake. I enjoy baking and I love getting creative in the kitchen with chocolate and sprinkles and anything else that I can find.
Last year, when I turned 25, I went over the top and made a crazy sprinkles cake. To this day, this is still my favorite cake ever. This year, on my 26th birthday, I’ve decided to keep things a little more low-key.
I am having a birthday dinner with twelve of my friends and I’ve decided to present each of them with a slice of birthday cake in cute packaging, thanks to Sotrene Grene. The cake is a very simple Rocky Road. Easy to make, delicious to eat and idea for transporting in a shoe box.
Hope you enjoy!
500g milk chocolate
1 tin (397g) condensed milk or carnation caramel
300g Digestive biscuits, broken
100g Rich Tea biscuits, broken
100g mini marshmallows
Sprinkles, to decorate
Line a 7×11″ cake tin with a double layer of cling film.
Melt the chocolate and butter in a large mixing bowl over a saucepan of barely simmering water.
Stir in the condensed milk until combined and fudgy.
Remove the mixing bowl from the heat and stir in the biscuits and marshmallows.
Press firmly into the prepared cake tin, sprinkle over some decorations and allow to set overnight before cutting into desired shape and size.