A tall Xmas cake with different coloured layers, topped with white ganache and red flowers, on a festive background.
A tall Xmas cake with different coloured layers, topped with white ganache and red flowers, on a festive background.
A tall Xmas cake with different coloured layers, topped with white ganache and red flowers, on a festive background.
A tall Xmas cake with different coloured layers, topped with white ganache and red flowers, on a festive background.

SPECTACULAR STAR SHERRY TRIFLE ICE CREAM CAKE

£135.00

The star of the show, our Spectacular Sherry Trifle ice cream cake - a trifle like you've never had it before! Contains alcohol.

Sherry Soaked Genoese Sponge, homemade Raspberry Jam, Vanilla Custard, Maxi Moo Moo Ice Cream with Crushed Raspberries and Raspberry halves, all topped with White Chocolate Ganache and hand decorated with Red Christmas Star Chocolate Flowers.

This colossal cake will serve 23. Net weight: 2.340 kg 

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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 until around 3pm the day after delivery 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 (25.6%) [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 ]]], Genoese Sponge (20.7%) [Butter (24.1%) (MILK), Sugar (24.1%), Flour (24.1%) (WHEAT), Free Range EGG White (24.1%), Free Range EGG Yolk (20.1%), Lemon Zest (0.7%)], Sherry (17.1%), Custard (12.8%) [Double Cream (36%), Organic Whole MILK (34.2%), Free Range EGG Yolk (21.6%), Sugar (7.2%), Vanilla Pods (1%)], Raspberry Jam (8.5%) [Raspberries (80%), Sugar (20%)], Raspberries (6.6%), White Ganache (6.4%) [White Belgian Chocolate (54.5%) [Sugar, Cocoa Butter, Whole MILK Powder, Emulsifier: SOYA Lecithin, Natural Vanilla Flavouring ], Double Cream (45.5%) (MILK)], Callebaut White Chocolate (2.1%) [MILK, SOYA Lecithins]

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

Nutritional information per 100g Serving

Energy 971kj / 233kcal, Fat 14g of which saturates 8.2g, Carbohydrate 22g of which sugars 19g, Fibre 0.5g, Protein 3.9g, Salt 0.08g

Store in the freezer in the original packaging or a sealed box: your ice cream cake will keep perfectly for up to 3 weeks. Box size: 20x20x12 cm.

Remove your cake from the freezer and store it, uncovered, for around 30-40 minutes at room temperature before you would like to serve it. Your cake should be served when it is just starting to melt, to appreciate the full flavour of the layers. Try not to eat the cake straight out of the freezer!
Slice as you would an ordinary cake using a dry knife. It’s best not to use a wet knife as this may cause ice to form. If it’s a little difficult to slice through, run your knife under a hot tap and dry thoroughly before slicing.
If you wish to add candles it’s easier to use candle holders. Sparklers are fun but may cause the top of the cake to melt slightly.

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