Ice-cream Cake

Line a deep 18cm (base) springform pan with a double layer of plastic wrap. Trim icing from cake and discard, transfer mud cake into pan and place in freezer to chill for 30 minutes or until needed.

Meanwhile, dip tops of waffle cones into melted chocolate and then into the 100s and 1000s to coat. Leave to set (see tip 2). Cut wafers to form 2 triangles. Trim short sides so tip is centred.

Working quickly: scoop 10 balls from each ice-cream and place on a baking paper lined tray. Place in freezer.

Soften one remaining ice-cream flavour for 5 minutes. Spread over cake base in pan. Freeze for 15 minutes. Repeat with second and third ice-cream flavours, returning to freezer between layers. Freeze for 4 hours or overnight.

When ready to serve, remove ice cream cake from freezer and wipe outside of pan with a hot wet cloth. Remove cake from tin and plastic. Transfer to a chilled cake stand. Press cones firmly but gently around the side, pushing into the ice-cream. Position wafers into spaces between cones. Fill cones and cover top with pre-scooped ice cream. Return cake to the freezer to firm up again. Serve immediately. Tip 1: Ice-cream scoops - Prepare ice-cream scoops in advance and keep them in the freezer on a baking paper lined tray until needed. When you are ready to assemble the cake, you can simply lift them into position. Tip 2: Try this easy way to stand up the cones while they dry: fill a bowl with sugar. Dip the cones and push pointed ends into sugar so the cones stay upright. You can do the same with the wafertriangles. Note: Any desired ice cream can be used.