This cake is such a crowd pleaser - especially when relatives come to visit. Not only can you make it ahead of time, you also don't have to bake it - which in our weather is fantastic (i.e. no hot kitchen/house).
I can't take credit for this deliciousness, credit goes to former Kununurra peeps Zoe and MC who introduced it at the Hotel Kununurra one night for a birthday party about 9 years ago (they made a rum cake and Cointreau cake using this recipe).
Ever since then, my now husband has asked for this cake on his birthday.... which just happened to be during Out of the Ord Rum Week - Happy Days!
Choc Ripple Biscuits (2 packets to be safe);
600 ml whipping cream;
Hoochery Distillery Cane Royale Chocolate and Coffee Liqueur;
Decorations (I like using mini MnM's).
Prepare your service plate and choose the layout you would like your cake to be in by placing the biscuits on top of each other.
See photo's and note below.
Pour rum into a bowl, filling to about 2cm deep.
Pour cream into a big bowl and using an electric mixer whip until firm peaks form.
Taking a biscuit, dip one side in the rum for a couple of seconds, then using a butter knife smear cream on one side of the biscuit and place the biscuit cream side down on the plate.
Repeat, sandwiching the biscuits between layers of cream until you have built your tower, if you run out of rum - add more to the bowl.
Use the remaining cream to cover and seal the cake and then place in the fridge for 6-8 hours;
Just before serving, decorate the cake using mini MnM's (don't do this any earlier as the colour from the candy bleeds into the cream and doesn't look very nice.
This is one way of making a ripple cake - but there are so many versions of laying out the biscuits - check out google for some inspiration.
In hindsight - I would've bought more mini MnM's to load up the cake - but you know.... there where only two of us to eat the cake so I tried to be good considering the main meal included three different mini sliders.