1-First Step: Preparing the Tin Begin by greasing and lining the base of a 22cm diameter Bundt tin to prevent sticking and ensure easy removal later. This step sets the foundation for a clean presentation once the cake is done. Take a moment to double-check your tin is ready before moving on.

2-Second Step: Melting and Mixing Melt the 220g chopped Copha and 125g chopped white chocolate together over simmering water, then let it cool slightly for better handling. Once cooled, combine it with the 4 cups puffed rice cereal, 1 cup desiccated coconut, 1 cup powdered milk, 100g pink and white mini marshmallows, ½ cup icing sugar mixture, ½ cup coarsely chopped cranberries, ½ cup coarsely chopped pistachios, and 15g chopped freeze-dried strawberries. Stir quickly and spoon the mixture into the prepared tin, pressing it down firmly and smoothing the top for an even shape.

3-Third Step: Chilling and Topping Refrigerate the cake for 4 hours until it’s fully set, giving it time to firm up nicely. For the topping, melt 30g chopped Copha and 150g chopped white cooking chocolate, cool it to room temperature, then pour it over the set cake. While the topping is still wet, garnish with extra freeze-dried strawberries, and fill the center with coconut-almond balls before adding white chocolate stars for decoration.

4-Final Steps Chill the decorated cake until you’re ready to serve, and remember to remove it from the fridge 30 minutes beforehand for the best texture. The whole process serves about 12 people, making it great for gatherings. For more baking inspiration, try our blueberry muffin bread recipe, which offers similar easy steps.