This article is contributed by an advertiser, and does not represent the views of The Herald and Times Group.
Here is a recipe suggestion from Mackie’s for a celebration cake with a difference..
1 Gather your ingredients – you will need three of four flavours (different colours look good) of Mackie’s ice cream and a variety of sweets – e.g Maltesers, Crunchie pieces, Smarties, chocolate buttons, marshmallows.
For jubilee colours – remember Strawberry ice cream. You can make a blue layer by adding food colour to a tub of Traditional.
Line a medium or large plastic bowl with cling film – allow the cling film to hang over the edge of the bowl as you will need it wrap it all up later. You also need a big spoon (this works better than an ice cream scoop).
2 Thaw the tubs of ice cream for about 10 minutes – or just until it begins to soften. Spoon the first flavour of ice cream into the bowl, squash it down and cover with a layer of sweets.
3 Add further layers of ice cream and sweets. For a blue layer try blue Smarties or Minstrels and use blue food colouring in Traditional ice cream. The last layer should be ice cream and will be the base of your cake. You might like to add biscuit for an extra base or use Chocolate ice cream which is the firmest.
4 Smooth and flatten the ice cream – this will be the base of your cake - and cover with cling film. Important: put it in the freezer for at least three hours.
5 Take out a tub of Traditional ice cream and allow it to soften. Then tip the ice cream cake out onto a plate and remove the cling film.
6 Cover the cake with the soft Traditional ice cream – it looks like icing.
7 Decorate the cake as you wish. For the jubilee cake we found freeze dried strawberry pieces and union jacks in the cake decoration aisle. This also makes an easy and very popular cake for birthday parties.
8 Slice to serve immediately or pop it back in the freezer until you are ready to eat.
Try out a fruity ice-cream soda drink here
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article