Week 4 Showstopper: Baked Alaska

This is the challenge which became the infamous “Bingate.” The bakers were challenged to make a classic ice cream cake called “Baked Alaska”. This retro treat is essentially a cake topped with ice cream and frosted with meringue, which is then set on fire. Now the bakers were baking outside, which makes working with ice cream extremely difficult. While I have the advantage of working inside, working with ice cream can still be a challenge.

I know this whole week is out of order. I am trying to get the pans I need for the technical!

The Plan

I watched the episode to see if the bakers were making their own ice cream. All of the contestants had ice cream makers at their stations. I don’t own one, but I found a no-churn recipe on NY times that I can use. I chose the cinnamon flavor to complement one of my favorite cakes.

I adapted my favorite red wine cupcake recipe for the cake base. I paired this with a cinnamon flavor for the ice cream and a brown sugar meringue.

The Bake

  1. The Cake Base

I’ve made this cake before but only as cupcakes, so I wasn’t certain it would bake properly as a single layer (without over or underbaking). It did crack, but that would all be hidden by the ice cream.

2. The Ice Cream

I swear I will actually invest in an ice cream maker to avoid the drama and destruction associated with making this.

I over-boiled the cream and made a mess all over my stove. I managed to salvage it. It steeped then I strained. I got to use my immersion blender for the first time, which is how a large portion of my ice cream ended up on the walls, and the floors, and my breadbox… and my face. Then I froze it overnight. I know I said I would try to avoid overnight, but this is ice cream from scratch and I was concerned it would melt even faster.

I had a bear of a fight with the ice cream once it was frozen. I got it into the food processor and it exploded at me for a bit. I had to fight the ice cream to blend.

3. Trim & Shape

I removed the ice cream from its pan and into a bowl lined with plastic wrap. Once this was frozen solid I flipped it onto the cake and trimmed the edges for a nice dome.

4. Meringue

I read that meringue can be made with brown sugar, which I had never tried. I bet that the brown sugar would taste better with the deeper flavors (cinnamon, chocolate, wine) than brighter flavors like mint.

I threw out one meringue because I broke an egg yolk in it. I did not have the most luck with this challenge…

5. Bring On the Fire!

I own a rose gold culinary torch (because why not?). I have never had a reason to use it until now. I didn’t burn anything down.

The Final Result

This may have been one of the hardest things to make simply because the ice cream wrecked my kitchen and my soul. But the FLAVOR! Bae said I would be star baker for this. I had to keep myself from eating a big chunk.

My meringue slipped a little, but the swirls were cute. The ice cream as a perfect consistency with a strong but not overwhelming cinnamon flavor. This paired perfectly with my chocolate cake base, which was still moist despite freezing it.

I did battle with Baked Alaska and I won!

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