If your kid loves pudding, frosting, or being the official “taste tester,” this no bake chocolate eclair cake is for you.

5. Bake. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. 6. Cool. Let cakes cool in pans for 10 minutes, then transfer to a wire ...

Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface.

380g white chocolate, melted, cooled. 51/3 cups (800g) self-raising flour, sifted. 500g sour cream, at room temperature. 11/2 cups (300g) mixed pink and white sprinkles, to decorate ...

Make the cherry compote . Stir together cherries, sugar, kirsch, cornstarch, and salt in a medium saucepan. Cook over medium-high, stirring often, until cherries break down and sauce thickens ...

And the cake will keep for days in the fridge, meaning not only can you make it ahead for a holiday gathering, but you can also then nibble mouse-like at the leftovers, one tiny, blissful bite at ...