Chocolate Transfer Ice Cream Cake
SPONGE CAKE INGREDIENTS
• 1 ½ Cup Self-Rising Flour
• 1 ½ Caster Sugar
• 2 Teaspoons Vanilla Essence
• 8 Eggs
EQUIPMENT
• 6 Inch Topsy Turvy Cake Tin
• 8 Inch Topsy Turvy Cake Tin
ICE CREAM CAKE INGREDIENTS
• 1 Litre Chocolate Ice Cream
• 1 Litre Stawberry Ice Cream
• 1 Litre Vanilla Ice Cream
• 4 x Colour Strips Chocolate Transfer Sheet
• 250gm Dark Chocolate
• 250gm White Chocolate
• 500gm Milk Chocolate
MAKING THE SPONGE CAKE
