A desserts shaped like a gift, coated in pink chocolate with a bow, sliced to reveal a geometric pattern.
A desserts shaped like a gift, coated in pink chocolate with a bow.
A slice of pistachio and raspberry ice cream cube
A desserts shaped like a gift, coated in pink chocolate with a bow.
A desserts shaped like a gift, coated in pink chocolate with a bow, sliced to reveal a geometric pattern.
A desserts shaped like a gift, coated in pink chocolate with a bow.
A slice of pistachio and raspberry ice cream cube
A desserts shaped like a gift, coated in pink chocolate with a bow.

FANCY NANCY PISTACHIO & RASPBERRY CUBE

£70.00

This is the fanciest fancy pants cake…The most special compact pink cube of fancy joy inspired by the patterns of a Battenberg, but not a Battenberg... an absolute labour of love and a real “Wow” of an ice cream dessert.
Delightful squares of Pistachio and Raspberry ice cream encased in creamy organic milk ice cream and coated in ruby chocolate, decorated with a fondant bow.

Winner of 1 star at the 2025 Great Taste Awards! "This ice cream cake looks fabulous. As a celebration cake and centrepiece it is very clever, and it cuts to reveal intriguingly different coloured layers, rather enticingly."

Serves 5-6, net weight 550g

 

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UK DELIVERY: £7.95, order by midday on Monday for delivery on the Thursday. Christmas Orders Deadline: Monday 15th December at 12pm for Last UK Delivery Date: Thursday 18th December.

LOCAL DELIVERY: £7.95, available for selected North London and Bedfordshire postcodes. Use the widget at checkout to see if your postcode qualifies. Christmas Orders Deadline: Thursday 18th December at 12pm, for Last Local Delivery Date: Wednesday 24rd December.

PICK UP: always free from our Marston Moretaine HQ.

See more Delivery info here.

Our iced delights are delivered in fully compostable or recyclable packaging and sent with enough dry ice to survive around 24 hours outside the freezer so don't worry if you're not home at the time of delivery! All our cakes keep perfectly in the freezer in their packaging for up to 3 weeks, so we recommend ordering in advance.

If you have missed the order deadline but would still like to place an order please contact us at parlour@ rubyviolet.co.uk and we will try to accommodate your request.

Ingredients: Maxi Moo Moo Ice Cream (37%) [Organic Whole MILK (73.3%), Double Cream (9.7%), Sugar (8.8%), Skimmed MILK Powder (4.4%), Glucose Powder (2.7%), Free Range EGG Yolk (0.87%), Dairy Stabiliser (0.34%) [Guar Gum, Carrageenan, Locust Bean, Gum]]], PISTACHIO Ice Cream (23.7%) [Dairy Base (86%) [Organic Whole MILK (79.5%), Sugar (9.5%), Skimmed MILK Powder (4.8%), Glucose Powder (2.9%), Double Cream (2%), Free Range EGG Yolk (0.95%), Dairy Stabiliser (0.37%) [Guar Gum, Carrageenan, Locust Bean, Gum]], PISTACHIO Paste (8.6%) [PISTACHIO Nuts (98.8%) (TREE NUTS), Sunflower Oil (0.99%), Salt (0.16%)], Caramelised PISTACHIOS (5.4%) [PISTACHIO (65.9%) (TREE NUTS), Sugar (26.4%), Water (4.4%), Butter (3.3%) (MILK)]], Raspberry Ripple Ice Cream (19%) [Dairy Base (89.7%) [Organic Whole MILK (73.3%), Double Cream (9.7%),  Sugar (8.8%), Skimmed MILK Powder (4.4%), Glucose Powder (2.7%), Free Range EGG Yolk (0.87%), Dairy Stabiliser (0.34%) [Guar Gum, Carrageenan, Locust Bean, Gum]], Raspberry Jam (10.3%) [ Raspberries (80%), Sugar (20%)]], Fondant Icing (9.2%), Callebaut Belgian Chocolate Ruby (8.9%) [Sugar, Cocoa Butter, Whole MILK Powder, Emulsifier: SOYA Lecithin, Natural Vanilla Flavouring], Cocoa Butter Callets (2.2%).

ALLERGY ADVICE: For allergens, see ingredients in CAPITAL BOLD. All our products may contain traces of other allergens.

Nutritional information er 100g Serving

Energy 1014kj / 242kcal, Fat 13g of which saturates 7.1g, Carbohydrate 27g of which sugars 27g, Fibre 0.5g, Protein 4.5g, Salt 0.14g

Store in the freezer. Cake size: 10x10x8 cm. Box size: 10x18x18 cm.

Remove Fancy Nancy from the freezer around 25 minutes before you'd like to serve it. To get the best Battenburg effect when slicing the cake: you will notice that the ends of the ribbon on top fall longer down the front. You should cut you cake backwards from this point!

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