CHOCOLATE TOPPING
Step 1
Combine Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Cool to room temperature.
Step 2 Turn cake onto a serving plate. Drizzle with melted chocolate. Fill the centre with Rafaello balls.
Step 3 Garnish with extra freezedried strawberries and white chocolate stars.
Step 4 Remove surprise cake from the refrigerator 30 minutes before serving.
TIPS 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 Woolworths. 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 treats. Store cake in a sealed container in the refrigerator for 3-4 days. Bring to room temperature for 30 minutes before serving.