Vanilla, Marshmallow, White Chocolate and Coconut Cake Jars
Vanilla Sponge (recipe here, I only used half quantity)
2 cups icing sugar
1/2 tsp vanilla extract
2 Tbsp Milk
pink food colouring
1/2 tbsp gelatin
1/2 cup sugar
2 tbsp water
75g white chocolate, melted
1/4 cup thread coconut
3 medium jars
Fresh Raspberries (optional)
Crumble all the cupcakes into small size chunks into a bowl. Set aside.
For the icing, cream butter until pale and fluffy, then add the icing sugar, 1/2 cup at a time, beating well after each addition. Add the milk and food colouring to your choice and continue to beat until light and fluffy (4 more minutes). Transfer to a piping bag and set aside.
Grease and line a small square (5 inch) slice tin. Place gelatin in a small bowl and add 2 tbsp of cold water. Set aside. Place the sugar and remaining 2 tbsp of water in a sauce pan over a medium heat and stir until dissolved. Add the gelatin and bring to the boil. Once boiled, transfer to an electric mixer and beat until thick and fluffy (about 7 minutes). Pour into the lined baking tray and place in the fridge for 15 mins to set. Once set, spread over the melted white chocolate, sprinkle over the coconut and place back in the fridge to set. Once everything is set, cut into 1cm chunks.
Place a layer of the cake crumbs on the bottom of the jar, then pipe over a layer of icing and top with a layer of the marshmallow. Repeat this until the far is filled up. Top with edible flowers, more marshmallow and cake crumbs.