Uploaded March 2026 | Updated September 2026, 1 week ago
Mint Slice & Hot Cross Bun Inspired Ripple Cake
Serves 8 | Prep 15 mins (+ overnight chilling time)
250g Coles Cream Cheese
1 tbs Coles Caster Sugar
600ml Coles Thickened Cream
320g pkt Coles Easter Arnott’s Mint Slice Inspired Hot Cross Buns* (4 pack), sliced horizontally into 3 pieces
200g pkt Arnott's Mint Slice biscuits
Coles Easter Chocolate Crunch Mini Eggs*, to decorate
1. Use an electric mixer to whisk the cream cheese and sugar in a bowl until smooth. Add half the cream and whisk until stiff peaks form. Reserve remaining cream in the fridge.
2. Spread a little cream mixture along the length of the centre of a 15cm x 30cm serving platter (this will help secure the sandwiched biscuits).
3. Spread the cut side of 1 top bun piece with 1 tbs cream mixture. Top with 1 biscuit and another 1 tbs cream mixture to make a stack. Starting from 1 end of the platter, stand the bun stack on its side, cross facing outward, over the cream mixture. Repeat with remaining bun pieces, cream mixture and biscuits (reserve any leftover biscuits to decorate), securing the biscuit sandwiches together on the platter, finishing with a bun top piece at the other end, cross facing outward. Spread any remaining cream mixture over the long sides of the log. Cover and place in the fridge overnight to set.
4. Chop any reserved remaining biscuits. Use an electric mixer to whisk the reserved cream in a bowl until stiff peaks form. Spoon over the top of the log. Decorate with biscuit chopped and mini eggs. Slice on an angle to serve.
*While stocks last. No rainchecks.
Mint Slice & Hot Cross Bun Inspired Ripple Cake
Serves 8 | Prep 15 mins (+ overnight chilling time)
250g Coles Cream Cheese
1 tbs Coles Caster Sugar
600ml Coles Thickened Cream
320g pkt Coles Easter Arnott’s Mint Slice Inspired Hot Cross Buns* (4 pack), sliced horizontally into 3 pieces
200g pkt Arnott's Mint Slice biscuits
Coles Easter Chocolate Crunch Mini Eggs*, to decorate
1. Use an electric mixer to whisk the cream cheese and sugar in a bowl until smooth. Add half the cream and whisk until stiff peaks form. Reserve remaining cream in the fridge.
2. Spread a little cream mixture along the length of the centre of a 15cm x 30cm serving platter (this will help secure the sandwiched biscuits).
3. Spread the cut side of 1 top bun piece with 1 tbs cream mixture. Top with 1 biscuit and another 1 tbs cream mixture to make a stack. Starting from 1 end of the platter, stand the bun stack on its side, cross facing outward, over the cream mixture. Repeat with remaining bun pieces, cream mixture and biscuits (reserve any leftover biscuits to decorate), securing the biscuit sandwiches together on the platter, finishing with a bun top piece at the other end, cross facing outward. Spread any remaining cream mixture over the long sides of the log. Cover and place in the fridge overnight to set.
4. Chop any reserved remaining biscuits. Use an electric mixer to whisk the reserved cream in a bowl until stiff peaks form. Spoon over the top of the log. Decorate with biscuit chopped and mini eggs. Slice on an angle to serve.
*While stocks last. No rainchecks.
