1-First, grease and line the base of a 22cm diameter round Bundt tin to ensure the cake releases smoothly. Next, melt the Copha and white chocolate in a large heatproof bowl over simmering water, then let it cool slightly for better mixing. Add the rice bubbles, desiccated coconut, powdered milk, mini marshmallows, icing sugar, cranberries, pistachios, and freeze-dried strawberries to the melted mixture and stir well until combined.

2-Quickly spoon the mixture into the prepared tin, pressing it down firmly and smoothing the top for an even finish. Refrigerate for 4 hours or until fully set to achieve the perfect crackle effect. This step is crucial for the cake’s texture, so don’t rush it.

3-For the topping, melt the Copha and white cooking chocolate over simmering water and cool to room temperature. Pour this over the set cake on a serving dish and add freeze-dried strawberries for garnish. Fill the center with Rafaello balls and decorate with white chocolate stars to complete the look.

4-Chill the cake until ready to serve, and remove it from the refrigerator 30 minutes before to enhance flavors. Total prep time is 30 minutes, with a cook time of 5 hours including setting. This recipe serves 12, making it perfect for family gatherings.