This week I am doing a basic cake decorating class. We will be discussing better baking techniques, recipes and basic decorating to make things pretty – but still easy! I love easy and pretty probably as much as pretty yet functional. 🙂
Here is the link for my friends for the presentation in PDF format. Not everyone has MS PowerPoint or OpenOffice, so this is the best way to get it around to everyone. Pages 9 and 10 were too large for posting and just photos of the Hostess Cupcakes piped with cream vs. the Cookie Dough Cupcakes that were cored and filled.
And what goes with cake? Ice Cream of course! I’m getting lots of questions about ice cream and thought I would recap some favorites. I have also added below my chocolate lovers absolute OMG chocolate heaven ice cream I made years and years ago. It has a lot of ingredients, but totally worth it. I don’t care for chocolate and like it – so that says a lot. It has a great chocolate base and the add-ins just work well together. Please keep in mind that it does use raw egg as many of Ben & Jerry’s recipes do in their book. Stores sell pasteurized eggs I believe as well.
Top Left: Chocolate Mousse Ice Cream
Below Cake: Strawberry Soda Ice Cream
Below Strawberry: Milky Way Ice Cream
Bottom Left: Maple Ice Cream (Tastes GREAT with bacon!)
Right under “Ice Cream”: Blueberry Cheesecake Ice Cream
Bottom Right: Chocolate Mint Oreo Ice Cream
- 1/4 cup coarsely chopped white chocolate
- 1/4 cup coarsely chopped semisweet chocolate
- 1/4 cup chopped pecan halves
- 1/4 cup coarsely chopped walnuts
- 1/4 cup halved chocolate-covered almonds
- 4 ounces unsweetened chocolate
- 1 cup milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- Take all the add-ins (chopped chocolates and nuts) and cover and place in the fridge.
- I like to melt my chocolate in the microwave. You could also use a double boiler on the stove. Either way, melt the unsweetened chocolate. Stir in the milk a little at a time. Whisk Together!
- In a separate large bowl, whisk together the eggs until they are fluffy - this takes me about 2-3 minutes. Add the sugar, whipping cream, vanilla and salt. Whisk Together!
- Whisk in the chocolate mixture into the cream mixture. Place in the fridge until it is really cold - about 2 hours or so.
- Churn the chocolate cream mixture in your ice cream maker per the instructions. Add the chopped chocolate and nuts in the last minute or so of churning. Eat immediately for a soft serve consistency or freeze in the freezer for more of a harder ice cream.
Recipe from Ben and Jerry’s Ice Cream Recipe Book