Ingredients
Strawberries, halved lamington fingers, liquorice allsorts, musk sticks, marshmallow twists, Iced Vovo biscuits, Triple Wafers
COCONUT ICE
3 cups icing sugar mixture (480g)
3 ½ cups desiccated coconut (280g), plus extra 1 tablespoon
395g can sweetened condensed milk
Pink food colouring, to tint
MELON SKEWERS
1 rockmelon, halved, seeds removed
1 honeydew melon, halved, seeds removed
1.25kg piece seedless watermelon
Small bamboo skewers
CHOC MALLOW FONDUE
300ml tub thickened cream
100g dark cooking chocolate, chopped
100g white marshmallows, chopped
FAIRY BREAD
Spreadable butter
12 slices white sandwich bread
Hundreds and Thousands
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper.
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To make coconut ice, combine sugar and coconut in a large bowl. Add condensed milk. Mix well. Divide in half. Press one portion firmly over base of prepared pan.
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Tint remaining portion pale pink. Knead in the bowl with clean hands, until evenly coloured. Press firmly over white layer. Sprinkle with extra coconut.
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Refrigerate coconut ice until firm. Lift from pan. Cut into small squares.
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To make melon skewers, use a melon baller to scoop balls from melons. Thread balls, alternately, onto small bamboo skewers. Refrigerate, covered.
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To make fondue, place all ingredients in a medium saucepan. Stir over a medium to low heat until chocolate and marshmallows are melted and mixture is smooth. Place in a heatproof serving bowl. Cool for 15 minutes.
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To make fairy bread, spread butter over one side of bread. Sprinkle with hundreds and thousands. Cut diagonally into quarters.
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To serve, arrange coconut ice, melon skewers, warm fondue and fairy bread on a large serving board. Add strawberries, cake, confectionery and biscuits.
