Chocolate Cornflake Cakes - Love Note Doodlebugs
No-bake chocolate cornflake cakes with a sugarcraft love note.
Ingredients
- 110 g milk chocolate You can use dark chocolate for vegan version
- 50 g cornflakes
- 40 g sultanas
- 100 g ready-to-roll fondant icing
- Writing icing pens
Instructions
- Break the chocolate into pieces. Set 3 pieces aside, and melt the rest over a pan of simmering water.
- Crush the cornflakes into the chocolate and add the sultanas.
- Stir until the mixture comes together.
- Spoon the mixture into the cases and refrigerate until the doodlebugs are set.
- Meanwhile, roll out the icing very thinly and write your desired messages onto the icing. Cut out the messages with a small, sharp knife.
- If you like, you can also make 'envelopes' for decoration by cutting out larger, identical squares and folding in three of the corners. Seal the edges by brushing them with water.
- Once the doodlebugs have set, melt the remaining chocolate and use to stick the icing messages on.
Notes
- Measurements for the cornflakes and sultanas are approximate; add enough to ensure an evenly-coated mixture and little chocolate left on the sides of the bowl.
- To store these chocolate cornflakes cakes, you should refrigerate them within an airtight container. However, their texture will gradually soften over 2-3 days. You shouldn’t store them at room temperature, as the chocolate may become overly soft, leading to potential crumbling.
Freezing is also not a good idea since you cannot eat them straight from the freezer. If you put them to room temperature after freezing, the clusters will lose their delightful crunchiness.