The thought of Lisa Frank takes me down memory lane… to the psychedelic world of unicorns, rainbow leopard prints and adorable animals. Reminiscing back to that part of my childhood has inspired me to create these over-the-top cake batter flavored milkshakes, overflowing with an abundance of candy, cookies, donuts and rainbows. This is one of those instances where more is more. I think Lisa Frank would agree with me!
— 1/2 cup store-bought dry cake mix
— 5 scoops vanilla ice cream
— 1 cup of milk
— 1/2 cup raspberries (optional)
— 2-3 Tablespoons sprinkles (optional)
— mason jars/glasses
— 50 grams cream
— 100 grams white chocolate
— chocolate bark (made from chocolate melts/oil-based food coloring)
— pre-decorated donuts and cookies
— colorful sprinkles and candy of choice
— cotton candy
1. Combine ice cream, milk and cake mix in a blender and mix until smooth. Add raspberries into half of the mix to add extra flavor and a splash of color to the shake. Lastly, add sprinkles if desired.
2. To make the chocolate ganache, combine chocolate and cream in a bowl and microwave in 30-second intervals, stirring each time to ensure the heat is distributed evenly. When melted, dip the rim of the jars with the ganache, shaking off the excess, then dipping into sprinkles.
3. Divide the rest of the ganache into separate bowls, depending on the number of colors you use for the drips. I chose to go with three colors: pink, yellow and blue. Transfer the ganache into small piping bags, then carefully pipe drips onto the inside of the jars, alternating colors each time. Place in the freezer for at least five minutes to set.
4. To make the chocolate bark, place chocolate in the microwave in 30-second intervals, stirring each time until the chocolate has melted. Divide your chocolate into a number of smaller bowls and color with oil-based food coloring. Pour or spoon chocolate onto a baking tray lined with parchment paper, then use a skewer to swirl around to create a marbled pattern. Top with sprinkles and candy of choice, then leave to set before breaking or cutting into pieces. Click here for some chocolate bark inspo!
5. Now it’s time for the fun part — constructing the shakes! Pour the raspberry mixture into the jars, filling them approximately halfway full, then pour in the rest of the shake mix. Top with candy, cookies, donuts and cotton candy, or any decoration of your choice! I made marshmallow and sour strap “kebabs” which adds a cute touch, and cookies and donuts inspired by this magical tutorial by SweetAmbs. Go crazy with your designs; I know Lisa Frank would approve!
Dip the rim of the jars with chocolate ganache, shaking off the excess before dipping into your choice of sprinkles. Carefully pipe drips with colored ganache on the inside of the jars, alternating colors each time. Place in freezer for at least five minutes to set.
Pour or spoon colored chocolate onto a baking tray lined with parchment paper, then use a skewer to swirl around to create a marbled pattern. Top with sprinkles and/or your candy of choice, then leave to set before breaking or cutting into pieces.
Look at those gorgeous leopard print details!
Could you resist these magical rainbow cookies and candy kebabs?
Go crazy with your toppings and make Lisa Frank proud!
Show us your over-the-top milkshake creations by tagging us on Instagram andusing the hashtags #bcfoodie & #britstagram!