Successes and failures

First, the baby faced cupcakes were a big hit at dear friend Michele’s baby shower. I received many compliments on them, both on taste and the cuteness factor. It was a fun but tiring experience. I made about four dozen full-sized cupcakes and about 60 mini-cupcakes – three mixes worth – and two double-batches of frosting.

It’ll be fine by me if I don’t make a batch of cupcakes for another year. I’m cupcaked out.

Then I made the mini-ice cream cakes for Boo Girls Birthday. It was an interesting and productive learning experience. I’m glad I challenged myself to make something new.

First, the Wilton Vanilla Ice Cream Mix was a complete bust. I followed the directions precisely, and all I got was whipped cream, not some kind of thicker, semi-ice cream like mixture that was easy to spread and pipe. In fact, it was just like Cool Whip, except with an even lower melting point. I didn’t even attempt to pipe it. There would have been no point as the stars would have melted and gone flat within a few minutes.

I must say it did taste good and does freeze up nicely to the consistency of ice cream. I probably could have frozen it for a few hours, mixed it up and had something that was spreadable. But I wouldn’t be surprised if Wilton discontinues this product; it just doesn’t work.

Now if I could only figure out how the folks at Dairy Cream and Baskin Robbins make their cakes so pretty on the outside. Oh well.

Also, since it was my first time making ice cream cakes, I experimented and learned from my mistakes. Some tips:

• Give yourself enough time to freeze each layer of ice cream, so one layer doesn’t get mixed into the next layer when you’re putting it down.
• The pre-crushed Oreo cookie crumbs that come in a box work great as a crust, as a layer between the ice cream or as a topping. It’s yummy, too.
• Instead of letting the ice cream soften in its own container, put the amount you think you need in a bowl. When it softens, stir it so the ice cream is the same consistency and there are no "lumps" of more frozen ice cream.
• Let the ice cream cake soften a little before removing them from the mini-springform pans. This way there is less chance of the ice cream sticking and breaking off. Coating the springform pans with a cooking spray also helps.
• Chocolate, raspberry and caramel syrups that come pre-packaged in squeeze bottles for "plating" are great for decorating ice cream cakes. And since they were on sale, they were cheaper than buying the regular sundae making stuff in the jar.

Even though the cakes weren’t perfect, we enjoyed eating them. They were a delicious, super special treat and a great way to celebrate Boo Girl’s second birthday.

And Boo Girl, who’s more of a savory than sweet person (she’s the kind of girl who likes to eat olives for breakfast) loved her cake. Can’t you tell she’s enjoying it? Actually, she was trying to share a bite with her mama when I was taking her picture.

And while the whole family has o.d.’d on cakes and ice cream, I can’t wait for the next opportunity to perfect my ice cream cake making skills. Maybe for Big Bad Dad’s birthday in June if it’s not too warm.

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Posted on March 15, 2005 in More Stuff

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