Rainbow White Chocolate Bark Recipe | Bake At Home | Season 2 | Dessert

Method:

Melt the white chocolate till silky smooth,
Divide the chocolate into three parts and add colour of your choice.
Start with the white chocolate and spread it over grease proof paper. Add blobs of the colored chocolate and make swirls with a spoon or stick.
Sprinkle over decorations of your choice. Once the chocolate has set, snap the chocolate into pieces .

Method:

Spread a thin layer of buttercream around the neck of the glass and cover with sprinkles.
In a blender, add the ice cream, banana , milk and colour and blend but keep the texture thick.
Pour in the prepared glass, top with whipped cream and add the decorations.

Method:

Preheat the oven to 180 degrees and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.

In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.

Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.

Bake for 20-23 minutes at 180 degress or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

Frost the cupcakes and decorate with sprinkles and white chocolate shards.