Week 1 Showstopper: Lemon Drizzle Mini-Cakes

The showstopper challenge for cake week was to make 36 miniature classic British cakes. The bakers chose Victorian sponge, Jaffa cakes, lemon drizzle cakes, and more. The cakes needed to be aesthetically pleasing and as consistently identical as possible. Since supplies are short right now, I cut back to 24 mini-cakes. As an American, I’m decidedly unfamiliar with “classic” British cakes other than the obvious Victoria sponge. However, both Jaffa cakes and Victorian sponge cakes end up being challenges later on in the show, so I decided to go with the lemon drizzle.

The Planning

NY times Cooking actually wrote about the Great British Baking Show, and included some recipes including a “classic” lemon drizzle cake. However, a plain lemon drizzle is not exactly “showstopping.” I rewatched the episode for inspiration.

Luis added elderberry syrup, which got me thinking about using fruit. Since I used strawberry for the signature bake, I figured this time I would use raspberries. Martha and Iain both used marscapone in a cream, which I figured would balance some of the tart fruit flavors.

The cakes will be evenly shaped, two-layer cakes. The middle will be filled with a marscapone whipped cream/cream cheese frosting and raspberry compote, then topped with piped cream and fresh raspberries.

The Bake

Step 1: Batter

I read later on that there is so much baking powder (which makes cakes rise) because the original recipe uses self-rising flour. Is that the go-to flour in Britain? Either way the batter tasted nice. I think this is one of the first cakes I haven’t used vanilla as an ingredient.

I was just watching Spring Baking Championship. Several bakers mentioned using herbs and other aromatics in the flour for more flavor! I’m excited I got to try it out.

Step 2: Bake & Glaze

Of course with all that baking powder it certainly puffed up! I thought I might have overbaked it but it was perfectly springy to the touch. I’m starting to like darker colors on my bake.

I think my glaze was a little too thick. I also expected it to be more like a simple syrup. I spread it across the cake prior to trimming. I’m not sure if the cake was warm enough but I did manage to spread it fairly evenly.

Step 3: Whipped Cream & the Couli

I was a little disappointed in my choice of whipped cream. Perhaps I’m used to sweeter desserts as an American. Fortunately, in combination with the cake it added a nice mild creaminess.

I absolutely did not buy enough raspberries. I wanted to put a raspberry on top but I used them all in the couli. Can’t stop a challenge to grocery shop!

Step 4: Cool and Cut

I tried to make these as even as possible, but because I didn’t use a perfectly square pan I had to trim, then it ended up being 11.5 inches long. Kind of annoying for trying to make even squares. I did have 24 but one fell apart when I cut it!

Step 5: Assemble

I thought about stacking the cakes on top of each other but then they would have been huge! I remembered the judges making a comment about that to Ian. I cut the cake slices in half instead. Boy do I wish I had the guillotine that Nancy’s husband made her.

Next was the cream and filling between the layers. Piping all of the little whipped cream stars was exhausting! I’m mostly disappointed it didn’t look as nice as I thought it would…

The Judging

Well I only made 23 out of 24 cakes, but at least they were baked! Appearance-wise I really wish I had fresh raspberries to brighten it up. The bake is consistent, as is color, but size is a little off. Some were much larger than others. Most of my coworkers commented that they were “cute.”

As for taste, I’m immensely pleased. The cake itself was not too sweet. You get the tang of the lemon from the drizzle and some extra tart from the raspberry. The crumb of the cake was nice. Even if it was a bit dry, the balance from the whipped cream and raspberry filling made a nice moist bite. They may not be the prettiest but they sure tasted divine!

What do you guys think? Would I make it to week 2?

Week 1 Technical: Cherry Cake

Technical challenges, obviously, are designed to challenge the bakers’ knowledge of baking. For Mary Berry’s cherry cake, the challenge was focused on how to suspend the cherries evenly throughout the cake, as well as how long to bake the cake.

For me, the challenge will be using ingredients I’ve never used (glacé cherries and self-rising flour), as well as toasting almonds for the first time. Even in the episode, Kate burnt her almonds.

Predictions

As this is essentially a fancy bundt cake, I’m not predicting too much difficulty in making this cherry cake. However, I do hope I can get the cherries to suspend evenly. Mary Berry’s recipe can be found here.

The Bake

Step 1: Prep

I ground my own almonds. Cutting the cherries took me so long I’m still kind of stunned. Also my fingers will probably be red for about a week.

Step 2: Batter

I’ve never used ground almond in a cake mix before. I mixed cakes like I’m used to (cream butter and sugar, then wet, then dry). I already knew about the trick with the cherries, both from watching the episode and from making Irish soda bread (the raisins have to be rinsed, dried, and coated in flour). I’m not a fan of the taste with the almond. Perhaps I haven’t ground them fine enough. I also have very little experience with self-rising flour.

Step 3: Bake

The instructions say to bake at 180 Celcius, which is about 350 F. My oven requires turning halfway through a bake, otherwise it will overbake one side. I baked for 20 minutes then rotated. I checked about 10 minutes before I hit 40 minutes (recommended bake time 35-40 minutes). The cake was dark brown on the bottom and came out clean when poked with a skewer. When I turned it over, it was a little delicate but looked baked consistently and all the way through. I probably should have baked in the center rack because the edges are more brown.

Step 4: Decorate

I ran out of icing sugar for the icing! I also bought slivered almonds instead of shaved, but that probably kept me from burning them. I have never toasted nuts. I thought about using the oven, but I remember the bakers using the stovetop. So I assumed its butter and almonds? Remember no research! They turned out a nice golden brown, which I’m hoping doesn’t mean they are burnt.

The Judging

I love how this turned out! I’m super proud of myself. As for the cake, Mary Berry would probably say it’s slightly overbaked, which made it a bit dry. My icing was also “higgledy piggledy” and I also iced a little too soon (before the cake was completely cooled). The flavor tastes lovely. The cherries add some moisture and the lemon keeps the cake from being overwhelmingly sweet.

The key to this challenge was the distribution of the cherries. Since the cake was fairly small, it seemed the cherries were spread throughout the levels of the batter. I’d say I’m still in the running this week, wouldn’t you?


Week 1 Signature Challenge: Strawberry Champagne Swiss Roll

For their first bake, the contestants were required to make a Swiss Roll. As usual the signature bake should taste and look pretty. The Swiss roll is actually an Austrian sponge cake which has been filled with whipped cream, jam, or icing. The tricky part of this challenge is the roll. If not rolled correctly the cake will crack. Mary Berry and Paul Hollywood were particularly focused on the presentation of the spiral of filling and cake.

The Planning

I found some recipes for a Swiss roll on Pinterest. I have made a Swiss roll as a Yule Log before, so this won’t be entirely new to me. I found this recipe for a champagne cake roll. Now of course, I didn’t want to be too simple. A plan champagne cake with powdered sugar is not Baking Show worthy. I started brainstorming appearance ideas. That brought about the idea of pairing with champagne: chocolate and strawberries. I love the idea of a light cake with a sort of decadence in the flavor profile.

I’ve never tried strawberry roses. Do the roses need leaves? There was the idea of sugared, candied, or soaked strawberries as well. I decided to leave them as is, to prevent an overpowering sweetness.

Then I came up with the idea of filling the roll with strawberries as well. I decided not to soak the strawberries in champagne. Though champagne is subtle in many baked goods, I want to avoid a one-note flavor to the cake.

The final draft is a champagne rolled cake soaked in reduced champagne, sprinkled with cocoa powder on the inside, and filled with champagne whipped cream and strawberries. The outside will be lightly dusted with powdered sugar and decorated with strawberry roses [and chocolate?]

The Bake

Step 1: Reduce the champagne

Reductions have always been a weak spot for me. If they’re supposed to be sticky, then this did not reach that consistency. It was on the stove for 30 minutes! I tasted toward the end and the champagne seemed a bit bitter so I didn’t want that flavor to get stronger.

Step 2: Make the Cake

This a cake without a fat. The air needs to stay in the batter. I actually folded most of my ingredients with a spatula, except for the meringue.

Step 3: Bake

I actually started with the timer at 10 minutes, even though the instructions said 15. It still needed some time but I watched like a hawk. But 14 minutes it sprang back.

Step 4: Invert and Roll

I’m not going to lie. I cheated a bit on this one. I had Bae help me invert since I’m scared of burning myself. I did, however, roll immediately as instructed.

Step 5: Fillings

Strawberries were hulled and chopped into manageable pieces, since apparently the grocery store only had gigantic strawberries available. The whipped cream is fairly easy but I definitely should have tasted before spreading it on the cake.

Step 6: Fill and Roll

I brushed the cake with champagne reduction, careful not to make the cake soggy. After a mishap with the cocoa powder, I lightly sifted some on the cake. I then spread the cream with a spatula and sprinkled sliced strawberries throughout.

Step 7: Decorate

Strawberry roses are hard! The first few attempts did not quite work out, but that’s why I bought extra strawberries. I finally managed to make two decent ones, but I think this will take some more practice.

First Try
Tada!

The Judging

I’m my own worst critic. The cake was light. No crack in the cake! Unfortunately, I couldn’t really taste the champagne. The strawberry was the right choice to keep the cake from being too sweet, however it was slightly underfilled. In places there were gaps due to lack of whipped cream, but you could still make out the swirl!

Although in my head the appearance was supposed to be classy, it ended up being kind of simple. Perhaps I should have cut more roses or added some chocolate shapes.

Bae played “Paul Hollywood.” He enjoyed the cake, but he couldn’t taste champagne either. He was glad the cake wasn’t tongue-numbingly sweet.

Overall I don’t think I’d be sent home quite yet. Let’s see how the other two challenges go! Next is the technical: Mary Berry’s Cherry Cake.

Paleo Cookie Dough Truffles

Last year, I had a coworker and friend who needed a pick-me-up following a stressful exam. She wanted something sweet, but was making changes to lose weight and stay healthy. She told me she loved cookie dough more than anything, so I found a recipe for Paleo Cookie Dough Truffles. They’re made without any raw egg, so they’re safer to eat! (I shouldn’t really talk because the “danger” of salmonella has never stopped me from eating raw cookie dough).

These are no-bake, easy treats. You can barely taste the change in ingredients. Whether your New Year’s Resolutions have started early or you have dietary restrictions, these treats are delicious!

Ingredients:

  • 3 cups almond flour
  • 1 tsp sea salt
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 Tbsp vanilla
  • 1 1/4 cup chocolate, melted

A note about the ingredients: For people who stick to the paleo diet hard-core, you’ll need a dairy-free dark chocolate. This is also true for anyone with allergies. I highly recommend the Enjoy Life brand. It’s made allergen-free and doesn’t taste any different from regular chocolate. I used dark chocolate Ghirardelli chips.

Instructions:

1) Mix together the almond flour and sea salt.

2) Whisk the melted coconut oil, maple syrup, and vanilla together.

3) Mix the wet ingredients into the dry ingredients.

Honestly I usually skip Step 2 and just directly mixed in the wet ingredients.

4) Roll into 1″ balls. Place on a lined baking sheet.

5) Place in the freezer for 15 minutes to set.

6) Melt 1 1/4 cup chocolate. Dip the truffles into the chocolate and place back on the baking sheet. Freeze again.

For melting chocolate, you can use a double-boiler method. I just got a microwave-proof bowl, poured the chocolate in, and melted it in the microwave in 30 second intervals. Mix after each 30 second interval in the microwave.

Final Thoughts: I think the key to enjoying these is keeping them frozen. Almond flour has a very different texture, so freezing them kept the truffles held together enough to avoid a dramatic difference between a normal truffle and these paleo substitutes.

Triple Chocolate Cake Donuts

Doughnuts are one of my favorite treats. I have tried doughnuts from all over the Valley and chosen a favorite based on textures, flavors, and creativity. I asked for doughnut pans last Christmas so I could try my hand at baking some. I’m still not over my fear of frying so for now baked cake doughnuts will have to do.

Ingredients:

  • 2/3 cup cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups light brown sugar
  • 1 tsp baking powder
  • 3/4 tsp espresso powder, optional
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup chocolate chips
  • 2 large eggs
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 2 tsp vinegar, white or cider
  • 1/2 cup (8 Tbsp) melted butter or 1/3 cup vegetable oil

Optional Chocolate Icing: 1 cup chocolate chips and 4 Tbsp milk or half & half.

Instructions:

1) Preheat the oven to 350°F. Lightly grease two doughnut pans.

2) In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.

3) In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

4) Add the wet ingredients with the melted butter (or vegetable oil) to the dry ingredients, stirring to blend.

5) Spoon the batter into the greased pans, filling them between 3/4 and full.

6) Bake the doughnuts for 12 to 15 minutes.

7) Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges and turn the pan upside down over a rack. Gently let the doughnuts fall onto a cooling rack.

8) For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar.

OR

For iced doughnuts let the doughnuts cool completely. To make the icing, combine the chocolate chips and milk (or half & half) in a microwave-safe bowl or measuring cup. Remove from the microwave, and stir until the chips have melted and the icing is smooth. Dip the top of each doughnut in the icing; or spread icing on the doughnuts.

Final Thoughts: These are chocolately, chocolately, chocolately! I highly recommend eating them with a glass of milk because they are rich. I still find I don’t particularly care for cake doughnuts over fried, yeasted doughnuts. I think I’d rather just have cake.

Try it yourself and let me know what you think!

Easy Sopapilla Cheesecake

Happy Cinco de Mayo! Living in Arizona, the holiday is celebrated by our resident Mexicans and Mexican-Americans. I’ve never been one to take part of “Cinco de Drinko,” as that’s not why the holiday is celebrated. The holiday marks the anniversary of the Mexican Army’s victory against the French in 1862. It is not Mexican Independence Day.

In the US, Cinco de Mayo is a celebration of Mexican-American culture. Mexico has a rich, diverse food culture outside of the “Tex-Mex” often mistaken for true Mexican food. Though tacos, burritos and the like have Mexican counterparts, I wanted to make food that incorporated traditional Mexican foods.

Sopapillas are a popular dessert in northern Mexico and Latin America, the result of Spanish influence. Sweet dough is fried into a pillowy pastry that is then covered in cinnamon and sugar. I’m still not quite comfortable with frying, so I found this recipe for a faux-sopapilla cheesecake.

Ingredients:

  • 1 box (2 sheets) frozen puff pastry, thawed
  • 2 8 oz. bricks of cream cheese, room temperature
  • 1 + 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 1 egg
  • 1 Tbsp ground cinnamon
  • 4 Tbsp unsalted butter, melted

Notes about Ingredients: Frozen puff pastry takes about 30-45 minutes to defrost. For the best results in your baking, your ingredients (egg, cream cheese, sour cream, and butter) should be at room temperature.

Instructions:

1) Preheat the oven to 400 degrees. Spray a 9×13 in. baking dish. Lay the first sheet of puff pastry flat in the bottom of the dish. Do not trim any extra dough. Gently press the pastry to the sides of the dish.

2) Poke holes in the puff pastry with a fork. Bake for 15 minutes.

3) Beat the cream cheese and 1 cup of the sugar. Add the egg, sour cream, and vanilla. Be careful not to overmix.

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4) Remove the crust from the oven. Let it sit for 5 minutes, especially to deflate. Pour the cheesecake mix over the crust.

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5) Top the cream cheese mixture with the other sheet of puff pastry. Gently tuck or press the sides of both sheets together. Brush this pastry with the melted butter.

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6) Mix 1/4 cup sugar with cinnamon.  Sprinkle over the melted butter on the pastry sheet.

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7) Bake 20-25 minutes. Remove from the oven and let cool for 20 minutes at room temperature. Place the cheesecake in the refrigerator overnight.

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Final Thoughts: I’m not 100% sure this counts as sopapilla cheesecake, but it was tasty. It was less appealing once it had cooled, but it was sweet and tasty. Once I took the first piece, people were more willing to try (because it “looked weird”). By the end of our potluck, the entire cheesecake was gone.

 

Easter “Garden” Cups

Easter is a time for brunches and family dinners, but it’s also a time for candy and sweets straight from the Easter bunny! When you’re going to see your friends or family for a party or dinner, you should always bring something with you. Here’s a sweet treat you can bring for dessert without too much frantic effort. Plus they’re adorable! Happy Easter! Enjoy these cute Easter dirt cups.

Ingredients:

“CARROTS”

  • Fresh strawberries, rinsed and patted dry
  • Bag of orange candy melts (from Michael’s or Jo-Ann Fabrics)

PUDDING CUPS

  • Crushed Oreos
  • 1 large box chocolate pudding
  • 3 cups milk

Instructions:

1. Line a baking sheet with parchment paper or a silpat.

2. Melt the bag of candy melts, except for about 15 discs.

I used the microwave to melt the chocolate discs. I put it in a small glass bowl for 1 minute. Then repeat in 30 second intervals, stirring each time.

3. Grab the strawberries by the stem. Dip both sides in chocolate, then place on the parchment paper. Repeat with all the strawberries.

4. Put the strawberries in the fridge until the chocolate hardens.

5. Take a sandwich bag and cut the tip of it off. Melt the rest of the discs. Pour the melted chocolate into the sandwich bag. Close the bag and twist it. Drizzle over the strawberries. Let sit.

6. Make the chocolate pudding according to the instructions on the box.

I made the pudding first so it could sit in the fridge while I worked on everything else.

7. Put some crushed Oreos on the bottom of some clear cups. Pour pudding over top of them.

8. Top with more crushed Oreos. Press a strawberry into the center.

9. Refrigerate until you’re ready to serve/bring them to the party!

Final Thoughts: Mine turned out a little differently. I didn’t drizzle the strawberries with more chocolate, and I didn’t put Oreos on the bottom of the cup. These were a hit at the Easter party at work! And they are so incredibly adorable. A big group of them together is like a little garden!

Pecan Pie

Each Thanksgiving I try to take charge of something new or something more complicated. So far I’ve made side dishes (med), cornbread stuffing (yummy), cranberry sauce (disastrous), and several pies. She and I have our own fair share of failures. Last year her pecan pie was over-baked. My apple pie was under-baked.

Pecan pie is a staple for Thanksgiving or Christmas dinner. My mother is the only person who eats pecan pie at Thanksgiving. Usually she bakes a whole pie for herself to enjoy for the entire week. While many recipes include alcohol, I went for an old-fashioned recipe.


Ingredients: 

  • Pie crust dough (store-bought or homemade)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cups light corn syrup
  • 2 tsp vanilla extract
  • 1/2 tsp grated orange zest
  • 1/4 tsp salt
  • 3 large eggs
  • 2 cups pecan-halves (You can find these in the baking aisle. You don’t have to split them.)

Instructions:

1) Preheat oven to 350 F.

2) Roll out the pie dough onto a lightly floured surface. Trim and crimp crust as desired. Lightly prick the bottom of the crush with a fork. Chill for 30 minutes in the fridge.

3) For the pie filling: melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt.

4. Lightly beat the eggs in a medium bowl. Whisk into the corn syrup mixture.

Be really careful! If you mixture is too hot, your eggs will scramble! Mine was just a little too hot so there were some heated egg whites. I strained these out with a sieve and it was fine.

5) Put pecans in the pie shell and pour the corn syrup mixture over evenly.

6) Bake until the filling is set (50-60 min.) Cool completely.

Final Thoughts: I’ve never been a big fan of pecan pie, but I stole a bite and loved it! It was fairly easy to make, despite needing a tiny bit more effort than a pumpkin pie. Now that I’ve checked off apple, banana cream, pumpkin, and pecan, which pie should I try next?

Pumpkin Chocolate Chip Cake

The pumpkin craze continues! I saw this design in a magazine and thought to myself, “I could make that!” A pumpkin chocolate chip cake seemed perfect for a pumpkin-shaped cake. This monster cake is a perfect centerpiece for a big Halloween party. Since it’s technically two cakes, make sure there are enough people to eat it!

Ingredients:

CAKE

  • 3 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 cup vegetable oil
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/3 cup pumpkin puree
  • 1 1/2 cup chocolate chips (I used Ghiradellhi’s bittersweet)

FROSTING

  • 4 oz cream cheese
  • 1/4 cup butter
  • 2 1/2 cups maple extract
  • 1 tsp maple extract
  • 1-2 Tbsp water or milk (I used milk)

Instructions:

I made 2 of these bundt cakes, prepared and baked separately. The instructions below are only for one cake.

1) Preheat oven to 350. Grease a 10 in. bundt pan.

2) Combine flour, salt, baking soda, cinnamon, nutmeg, and cloves in a bowl. Whisk until combined.

3) Combine oil and sugar in another bowl and mix well.

4) Add the eggs, one at a time, into the sugar-oil mix.

5) Add the dry ingredients alternatively with the pumpkin, beginning and ending with the dry ingredients.

6) Fold in the chocolate chips.

7) Bake 60-65 min. or until a toothpick inserted comes out with a few crumbs.

I use a lighter colored pan, so 55 minutes did the trick.

8) Remove from the oven. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely,

9) Make the icing. Beat the cream cheese and butter until smooth.

10) Add the powdered sugar and maple extract. Mix.

11) Add 1-2 Tbsp of water or milk.

This is to get the right consistency. I felt I had the right consistency without any additional liquid, but the milk really helped cut down on the sweetness of the maple frosting.

12) Decorate once the cake is completely cool.

This keeps the frosting from melting off of the cake.

Now to make your pumpkin masterpiece! I froze the two cake that I made, because who has the time to bake 2 cakes, level and carve them, make and dye frosting, then decorate a cake all in one day?

1) Level the bottoms of both cakes.

My cake was still moist even after freezing, so take it slow so you don’t take chunks out of your cake by accident. PS this is a great step for tasting.

2) Place one bundt cake upside down. Place the other on top of the first bundt cake. Use a knife to carve into a smooth shape.

3. Dye your frosting orange (or use pre-made orange frosting). Frost between the two cakes, then cover the rest of the cake.

I really wish that I had made more frosting, or done a light crumb cake layer. There were some patches later on where you could see the dark cake below the icing.

4. Take an ice cream cone and place it in the center hole. Frost this with green icing. Pipe green frosting vines and leaves. Enjoy!!

Final Thoughts: Usually I don’t like to bake cakes that use oil as their source of moisture, but it worked out because of how often I was freezing the cakes while decorating. I didn’t think I would like the maple flavor paired with pumpkin, but it was a nice subtle addition to the flavors. Next time I might cut down on the sugar as it was quite sweet in comparison. I’ve heard milk powder can help thicken frosting without adding sugar.

Ice Cream Cake & Mighty Moo’s

Ever since we were little, my brother has loved the cotton candy ice cream at Maggie Moo’s (which closed down). His mouth and tongue would be bright blue, made worse by the bubblegum candies he liked to add to his ice cream. I came across a post on Buzzfeed, listing the best ice cream places in each state. Arizona’s is a small ice cream parlor in the West Valley called Mighty Moo’s. Mighty Moo’s makes homemade, hand-churned ice cream, shakes, and floats with unique flavors. The flavors are often changed depending on the season. (I was dying to try their Octoberfest pretzel & beer flavor).

This local place is small with great charm. You can tell it’s a hit with the locals, who wait outside the doors before opening. One sweet older lady said she came every week for her praline ice cream. Buy a cone, a cup, a pint, or other special treats. Next on the list is the “reverse” root-beer float – cream soda with root-beer flavored ice cream! Though it may be a bit of a drive for many, the ice cream is worth it. There’s a greater variety than Phoenix favorites such as Churn.

It turns out Mighty Moo’s carried a flavor called “Elsa,” a bright blue cotton candy flavored ice cream. Naturally, I thought of my brother. It’s a sickeningly sweet flavor for my tastes, but it made a perfect birthday cake for him.

To make an ice cream cake, you do not have to use cotton candy ice cream. Pick a favorite ice cream, hand-churned like Mighty Moo’s or your favorite store bought brand. My only recommendation is to make it the day before hand so that the ice cream can really freeze! (Seriously, save yourself the mess.)

Now the ice cream cake recipe actually has a cake recipe of it’s own, but I have had bad experiences with cakes that involve boiled water, so I chose to use this chocolate cake recipe instead. It’s up to you which recipe you use (or your own!) but my instruction will be for a different chocolate cake recipe.

Ingredients:

For the Cake

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup low-fat buttermilk

Filling and Decoration

  • 4 cups ice cream
  • 2 cups chocolate frosting
  • Chocolate sprinkles, for decorating

Instructions:

1) Preheat oven to 350°F. Grease one 10-in. springform pan.

You can line it with parchment paper, but I usually choose to use butter or pam and flour. Since my springform pan is a bit tricky to butter, I used pam. Sprinkle in a few tbsp. of flour and then coat the pan. Turn it sideways and turn it like you would a steering wheel to coat the sides. Shake out the excess flour.

2) In a small bowl, combine flour, cocoa, baking soda, and salt.

3) In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula.

It’s really important that your ingredients be room temperature. They’ll blend easier, especially butter.

4) Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

5) Spoon batter into pan. Bake 30-40 min. or until toothpick inserted in center of cake comes out clean. 

I’m not as clear as the baking time because I tried the original bake time, forgetting that a 10 in. pan takes longer to cook than a few 8 in. pans. Put it in for 30 min. and keep an eye on it.

6) Let the cake cool for 10 min. Once cool enough to handle, take the cake out and let it cool on wire racks.

7) Once cool, cut the cake into two halves. Wrap the layers in plastic wrap and freeze for at least 2 hours.

8) Place one layer of frozen cake into the (clean) springform pan.

Here’s where it gets messy!! I made such a mess that I’ve made some suggestions on how to make it easier.

9) Remove your ice cream from the freezer. Thaw for about 10 min. Once softer, spread the ice cream on top of the cake layer in the springform pan.

It may not take very long to melt the ice cream. Since I live in Arizona and this was hand-churned, the ice cream melted quickly. I might consider melting the ice cream completely for a more smooth surface.

10) Place the other cake layer over the top of the ice cream. Place the plastic wrap over the top to seal. Freeze again for at least 2 hours.

Two hours was not enough to keep everything from melting and falling apart. I would suggest freezing overnight.

12. Remove the cake from the pan and frost fast! Otherwise your ice cream will melt.

13. Decorate as desired and then wrap with plastic wrap. Use toothpicks to keep it from touching the frosting if you want.

14. Remove from the freezer about 10-15 min. before serving to thaw a little.

Final Thoughts: In hindsight, hand-churned ice cream may not have been a good choice, but my little brother was happy with it. If I ever do this again, I’ve got some strategies to make the ice cream part less frantic and messy. Even though I disliked the ice cream by itself, in the cake it was super delicious!

If you’d like, stop in at Mighty Moo for a tasty treat!