Saturday, 23 February 2013

.Ripple Cakes.

I'm sure that ripple cakes (log cakes) aren't news to you. They're such a popular and easy to make dessert, we had them a lot when we were kids. It's been forever since I last had some though so I made them for dessert at family dinner last Sunday night. Favourites in our house are the chocolate version and caramel/apple version - I'm not sure if there are any other variations around? I'd love to hear about them if there are! There may be someone out there who hasn't eaten them or doesn't know how to make them though, so I thought I'd share the simple recipes anyway!

 Chocolate Ripple Cake
2 packets Arnott's Choc Ripple Biscuits
600ml cream

Beat cream using electric beater until whipped.
Spread a small amount of cream down the center of your serving plate (where you want the log to sit.)
Sandwich biscuits together using thin amounts of cream between each biscuit. Sit biscuit log on top of cream strip on the plate - this cream will help the biscuits stand upright.
When finished making log(s), cover entire log with whipped cream**.
Refrigerate overnight or for at least 4 or 5 hours before serving.
  
**P.S. I like to make the first covering of cream fairly thin (so you can just see the biscuits underneath) because the cream tends to discolour and look a little tired after soaking into the biscuits overnight. Before serving, I spread a bit more freshly whipped cream over the entire log to freshen it up.

Caramel Apple Ripple Cake 

 2 packets Arnott's Butternut Snap Cookies 
Sliced stewed apple 
600ml cream

Beat cream using electric beater until whipped.
Sread a small amount of cream down the center of your serving plate (where you want the log to sit.)
Sandwich biscuits together using a stewed apple between each biscuit. If your apple pieces are too thick, cut them down of squash them flat between each layer. Sit biscuit log on top of cream strip on the plate - this cream will help the biscuits stand upright.
When finished making log(s), cover entire log with whipped cream**.
Refrigerate overnight or for at least 4 or 5 hours before serving.
  
**P.S. I like to make the first covering of cream fairly thin (so you can just see the biscuits underneath) because the cream tends to discolour and look a little tired after soaking into the biscuits overnight. Before serving, I spread a bit more freshly whipped cream over the entire log to freshen it up.

6 comments:

Tracee Perry said...

So bad for the hips but....so delicious on the taste buds.

Annette said...

Luv the idea of apple. I like putting a small amount of mint essence in the cream then flaking a peppermint crisp on top....yummo!!

Marnie said...

Haven't tried the apple. That would be yum. I like the chocolate one with a violet crumble or two smashed up in the cream.

Aimee said...

we were talking about choc ripple cake tonight! I'll have to try the apple version.

Anonymous said...

I use choc ripple biscuits and then sandwich them with strawberries

Anonymous said...

I use choc ripple biscuits and then sandwich them with strawberries

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