Category: Ice Cream

Cakes, Chocolate, Coffee, Cookies, Desserts, Ice Cream, Macarons, Vanilla

Giant Macaron Ice Cream Sandwich Cake

by thebusyspatula2 Comments on Giant Macaron Ice Cream Sandwich Cake

Giant Macaron Ice Cream Sandwich CakeYou guys, I’m obsessed with the tv show, ”Girls”. That is the reason why this post is so late. All of my free time has been going to binge watching this show. If you’ve never watched it, I would describe it as “Friends” and “Sex and the City” put together except it doesn’t have the laugh track and is somehow more real and dark and relatable and freaking awesome. Before the show, I always wondered why they casted Adam Driver as Kylo Ren in “Star Wars: The Force Awakens”. But after watching this show, I realized that the man can act. I love his character, Adam, in “Girls” because he’s SO weird and so honest. I always find weird people fascinating, and this is probably why he is so intriguing to me.
Giant Macaron Ice Cream Sandwich CakeI originally wanted to post this before Memorial Day because to me, Memorial Day is the green light of the year to start eating ice cream again. I know, I know… True die-hard fans of ice cream always say that you can have ice cream any day of the year, but when I’m freezing and my fingertips feel like ice, ingesting something that is as just cold is unpleasant to me. But Memorial Day has now passed and this needs to be shared with the internet community as soon as possible.
Giant Macaron Ice Cream Sandwich CakeMacaron ice cream sandwiches are just like regular ice cream sandwiches but instead of cookies, you use macaron shells. Since my sister’s birthday was coming up, and she loves ice cream, coffee and only the shells of macarons (not so much the filling, which I never understood) I figured that this was the perfect cake for her. Filled with layers of homemade crunchies, Ben and Jerry’s coffee coffee buzz buzz buzz (my sister’s favorite ice cream), and layered with two giant macaron shells, it’s chocolaty, cold, and smooth with crunchy and chewy textural differences from the macaron shells and the crunchies.
Giant Macaron Ice Cream Sandwich CakeI did make a pattern for the top macaron shell by drawing streaks of gel food coloring on the inside of my piping bag, but it’s not necessary for the cake. Basically, if you made macaron shells before, it’s pretty much the same thing except that you are making two giant shells. You will have leftover batter which you can use to make regular sized macaron shells. You should also take caution and remember that the batter will spread a bit. I didn’t think of this possibility, which made my macaron shells a little larger than I wanted, but in hindsight, it gave me enough room to cover the outside with cool whip, which helped give it a super smooth outside and keep the ice cream from leaking and hold its shape.
Giant Macaron Ice Cream Sandwich CakeIt is so worth the time. If you like macarons and ice cream, this is the cake for you. The best part? You can totally customize this by coloring the macaron shell and changing up the ice cream flavors.
Giant Macaron Ice Cream Sandwich CakeNot really feeling this ice cream cake? Here are some of my previous ice cream cake recipes:

The Ultimate Oreo Ice Cream Cake with Homemade Crunchies
Tiramisu Crunch Ice Cream Cake

Giant Macaron Ice Cream Sandwich Cake

You will need:

Two 8-inch macaron shells (recipe below)
4 pints of Ben and Jerry’s coffee coffee buzz buzz buzz, softened
1 batch of homemade crunchies (recipe below)
cool whip

Instructions

  1. Try to prep the ice cream cake a day before you want to serve it. You want the ice cream layer to be as firm as possible.
  2. In an 8-inch cake pan with high sides (at least 3-inches), use plastic wrap to line the bottom and the sides, letting it overhang over the pan.
  3. Spread a third of the homemade crunchies on the bottom, then layer 2 pints of the ice cream on top.
  4. Layer another third of the crunchies on top of the ice cream, and then layer the other 2 pints of ice cream, finally topping the top with the last third of the crunchies.
  5. Wrap the cling film over the top of the ice cream cake and place in the freezer. Freeze until firm, preferably overnight.
  6. When you are ready to assemble your ice cream cake, place one macaron shell, flat-side facing up on a cake stand.
  7. Remove the cake pan from the freezer and slide the ice cream layer out and place it on top of the macaron shell.
  8. Place the other macaron shell, domed side facing up on top of the ice cream layer.
  9. Use the cool whip around the ice cream layer to smooth the cake trying not to get it on the macaron shell. You want it to have smooth sides and look like an even ice cream sandwich.
  10. Place back in the freezer for at least two hours, or until cool whip is firm to the touch.
  11. The colder the ice cream cake is, the cleaner the cuts you will make.

Giant Macaron Shells

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g
236 g. sugar
158 g. water
brown food color

Instructions:

  1. On a parchment paper that is the size of a baking sheet, draw an 8 inch circle with a pencil. Repeat with another parchment paper.
  2. Line two baking sheets with the parchment paper, pencil side down.
  3. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  4. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  5. Add the brown food coloring to the almond paste to get the color you desire.
  6. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  7. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  8. Once the syrup reaches 248 degrees, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  9. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks
  10. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  11. In a pastry bag fitted with the largest plain piping tip that you have, paint about 8 vertical lines along the inside of the piping bag using a clean food-use-only paintbrush and the brown food gel color.
  12. Fill the piping bag with the macaron batter.
  13. Pipe the batter onto the parchment paper in a tight spiral pattern until you get to the edge of the 8-inch circle that you drew. You should have a concentric circle pattern of brown circles. Take a toothpick and draw lines into the center through the brown circles to create a pattern. This will be the top macaron shell.
  14. Fill the piping bag with more batter and pipe another large circle. There may or may not be a pattern here because you already piped out the first circle. If there isn’t, there is no need to stress because this will be the bottom shell.
  15. If there is leftover batter, feel free to pipe out some normal sized macarons for later use.
  16. The piped batter may have peaks but should smooth away in a minute or two.  Let the batter stand until the tops of the macaron batter are dry to the touch, about 30 mins to 1 hour.
  17. Preheat the oven to 350˚F.
  18. Once you place the macarons in the oven, reduce the heat to 275˚F. Bake 15-18 minutes for the large shells, 10-13 for the small shells, until the feet are formed and the tops are smooth.
  19. Once you remove the macarons, reheat the oven to 350˚F for ten minutes before baking another pan of macarons at 275˚F.
  20. Let cool and fill.

Homemade Crunchies

Ingredients:
30 Oreo cookies
1 – 7.25 oz. bottle of Magic Shell ice cream topping

Instructions:

  1. Using a food processor, Crush Oreos into even crumbs.
  2. In a medium bowl, mix cookie crumbs and ice cream topping until each crumb is well coated.
  3. Reserve for later use.

*Homemade crunchies recipe from Our Best Bites.

Birthdays, Cakes, Chocolate, Cookies, Cookies and Cream, Desserts, Ice Cream, Vanilla

The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

by thebusyspatula6 Comments on The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

how to make an ice cream cake

I would say that whenever the topic of ice cream cakes come up, about 75% of the people I talk to gush about how much they love crunchies. You know, the crunchy chocolate crumbs that are usually sandwiched between the vanilla and chocolate ice cream layers in a standard store bought ice cream cake. So when D requested a cookies and cream ice cream cake, with an extra thick layer of crunchies, I set out to make the ultimate cookies and cream ice cream cake.
cookies n' cream ice cream cakeOn another note, I’m not sure if it is cookies n’ cream, cookies n’ creme, cookies and creme, cookies and cream or Oreo. Does anyone know what the “right” way to say it is? The grammar Nazi in my brain says “cookies and cream” but the media uses all of them.  So instead of driving myself crazy, I’m going to use them all interchangeably.
cookies and cream ice cream cakeTo be honest, I was a little disappointed when he requested such a standard flavor. My mind was whizzing with all sorts of crazy flavor combinations (something along the lines of toasted marshmallows, drizzly caramel, crushed salted nuts…) and went to a complete stop when he said cookies and cream. But it’s okay because I took cookies and cream to the next level with this cake. (Kind of like that episode in Friends where Phoebe takes cups and ice to the next level.)
oreo browniesIt starts with an Oreo brownie base, layered with homemade crunchies (just two ingredients, and so easy), with a very generous layer of cookies and cream ice cream (two quarts!), layered again with crunchies and brownie base.
oreo barkIt is then covered in whipped topping, topped with a decadent chocolate ganache (Omg. It was my favorite part of the cake), and decorated with scoops of whipped topping that look like scoops of ice cream (plain and Oreo flavored), and topped with shards of Oreo bark, cookie crumbs and whole mini Oreos. Every single component screams cookies and cream and every bite is as amazing as it sounds.
cookies and cream ice cream cake
The Ultimate Oreo Ice Cream Cake with Homemade Crunchies

Ingredients
2 – 8” round Oreo brownie layers (recipe below)
1 batch homemade crunchies (recipe below)
2 quarts of cookies and cream ice cream, softened*
20 oz. cool whip
chocolate ganache (recipe below)
mini Oreos
¼ c. white chocolate or white candy melts

Instructions:

  1. Line two 8-inch cake pans with plastic wrap. In each pan, put in one Oreo brownie layer.
  2. Split the batch of homemade crunchies in half and spread each half on top of each Oreo brownie layer.
  3. Layer a quart of cookies and cream ice cream in each cake pan, smoothing the top.
  4. Top with plastic wrap and freeze until completely frozen, either over night or 8 hours.
  5. Unmold each cake pan carefully and sandwich the two layers, the ice cream layer meeting in the center and brownie layer facing outwards. Refreeze in freezer for 10 minutes.
  6. Frost the outside of the cake with cool whip. Refreeze in freezer until cool whip is firm.
  7. Crush some mini Oreos and mix Oreo crumbs in half of the remaining cool whip. Leaving the other half plain.
  8. Once cool whip has set, smooth ganache over the top of the cake, letting it drip down the sides. Sprinkle some cookie crumbs on top of ganache before it sets. Place cake in freezer until ganache is completely set.
  9. Using a cookie scoop, layer alternating scoops of Oreo and plain cool whip, sprinkling with cookie crumbs as you go. Freeze to set.
  10. While ice cream is freezing, melt white chocolate/candy melts in a microwave safe bowl being careful not to burn the chocolate.
  11. Line a small sheet pan with wax paper and smooth the melted chocolate evenly using an offset spatula. Top with crushed mini Oreos, and whole mini Oreos. Put in freezer to set.
  12. Break chocolate into shards and reserve for cake.
  13. Once the ice cream cake is set, remove cake from freezer, and decorate the top with the white chocolate shards and top with extra mini Oreos for a grand effect.

Oreo Brownies

Ingredients:
1 box brownie mix, plus ingredients needed to make brownies according to mix**
16 Oreos

Instructions:

  1. Prepare two 8-inch cake pans by spraying with nonstick spray and lining the bottom with parchment paper.
  2. Preheat oven to temperature on the package.
  3. Mix brownie batter according to package and divide evenly between two cake pans.
  4. Place 7 Oreos in a circular formation in each pan, and Oreo in the center.
  5. Bake half of the time said on the package.
  6. Let cool and reserve for cake.

Homemade Crunchies

Ingredients:
30 Oreo cookies
1 – 7.25 oz. bottle of Magic Shell ice cream topping

Instructions:

  1. Using a food processor, Crush Oreos into even crumbs.
  2. In a medium bowl, mix cookie crumbs and ice cream topping until each crumb is well coated.
  3. Reserve for cake.

Chocolate Ganache

Ingredients:
8 oz. dark chocolate, chopped
¾ c. heavy whipping cream

Instructions:

  1. In a heatproof bowl, pour heavy cream on top of chocolate and microwave for one minute.
  2. Let stand 3 minutes and stir until combined.

*I’ve said it before and I’ll say it again, you want to use the premium stuff for ice cream cakes. Because the higher quality ice cream has less air content, it will melt slower. I used Trader Joe’s Joe-Joe’s n’ Cream.
**Yes, I shun cake mixes, but brownie mixes are pretty good in my book. I’m in love with the Ghirardelli brand mixes. Plus, when making a cake with this many components, simplifying any part is worth it.
***Homemade crunchies recipe from Our Best Bites.

Birthdays, Cakes, Chocolate, Coffee, Desserts, Holidays, Ice Cream, Vanilla

Tiramisu Crunch Ice Cream Cake

by thebusyspatula19 Comments on Tiramisu Crunch Ice Cream Cake

Tiramisu Crunch Ice Cream Cake 1I made this cake for my sister’s birthday last week. As far as sisters go, my sister and I are as different as night and day. We don’t look alike, with the exception that we both share freckles. Growing up, I would be pale from staying in and reading books while she would be as tan as can be from playing outside. She loves the color black while I love white. She is loud and I am quiet. She prefers vegetables, while I prefer steak. She likes things simple and casual while I cannot get enough frills and bows. She favors pants in comparison to my preference to dresses. She is also not partial to desserts whereas I cannot live without them (as evidenced by this blog). I always tell people that whatever she is good at, I lack it and whatever I am good at, she lacks it.
Tiramisu Ice Cream Cake 3I love creating cakes and I look forward to baking one for all of my family members on their special day. But my sister does not like cake. HOW?! As someone whose life (or a good part of their life) revolves around frosting, and sugar and flour, it is hard to understand someone who does not like cake. So every year on her birthday, I resort to an ice cream cake. Because let’s face it, who doesn’t like ice cream?
Tiramisu Crunch Ice Cream Cake 2Tiramisu was one of my least favorite desserts because I used to rarely drink coffee. If anything, I loved it for the mascarpone cream. (Ah, mascarpone cream… everything you touch becomes a magical milky confection.) But ever since I gave up diet coke, I’ve been leaning towards coffee for my caffeine fix and I’ve managed to fall in love with the bitter brew. My sister’s preferred choice of drink has always been coffee, so tiramisu was a no-brainer when it came to a flavor choice.
layoutI have to say, this cake ranks as one of the best cakes to come out of my kitchen. It features layers of coffee ice cream sandwiched between coffee syrup soaked sponge cake, chocolate almond crispies (!!!), and is covered by a blanket of mascarpone whipped cream and adorned with dark chocolate accents and cocoa powder. I know. It sounds like it is too much work and it is true that there are many components to the cake. However, each part is simple to make!
mascarpone cream I always use high quality ice cream when it comes to ice cream cakes. It is important to have the lower air content so that the ice cream stays firmer, longer. I used Haagen-Dazs in mine. The sponge cake is a standard sponge cake that is divided in half. The coffee syrup is nothing more than a mix of sugar and dark brewed coffee. The chocolate almond crispies provide a crunch and a textural contrast to the smooth ice cream and cake. To make it, you simply stir chocolate almond spread with Rice Krispies cereal until it is evenly coated. The mascarpone whipped cream is a mix of vanilla extract, powdered sugar, mascarpone, and cool whip. I am not a fan of cool whip, but when it comes to ice cream cakes, I think it is superior in terms of spreadability and stability. To make the chocolate accents, simply melt some chocolate and using a small offset spatula, drag a dollop of chocolate over parchment paper and repeat until you have as many pieces as you need. They will not all look uniform, but I think that’s what makes it look slightly “rustic”.
Tiramisu Ice Cream Cake 4I understand if you are a little overwhelmed by it. But trust me, it is worth every minute you spend making it. 😉

Tiramisu Crunch Ice Cream Cake

Ingredients:

56 oz. premium coffee ice cream, softened
sponge cake, halved horizontally (recipe below)
coffee simple syrup (recipe below)
chocolate almond crispies (recipe below)
whipped mascarpone cream (recipe below)
dark chocolate, melted (for garnish)
cocoa powder (for garnish)

Instructions:

  1. Line two 8-inch cake pans that are 3 inches deep with a double layer of plastic wrap that overhangs over the cake pan.
  2. In one of the cake pans, place one half of the sponge cake and brush liberally with coffee syrup. (You do not want to soak the cake, but put enough of it that it is moist.)
  3. Layer 28 oz. of coffee ice cream over the cake base, smooth so that the coffee base is as smooth as you can get it.
  4. Place pan in freezer for about 10 minutes.
  5. Meanwhile, make the chocolate almond crispies.
  6. Get half of the chocolate almond crispies and layer it over the ice cream, flattening it with an offset spatula to make it as flat, even and smooth as possible.
  7. Wrap the overhanging plastic wrap over the cake pan and place in freezer until completely frozen, preferably overnight.
  8. In the second lined cake pan, smooth 28 oz. of coffee ice cream with offset spatula evenly.
  9. Chill in freezer for 10 minutes.
  10. Layer the remaining chocolate almond crispies over the coffee ice cream.
  11. Place the second half of the sponge cake and brush liberally with coffee simple syrup.
  12. Wrap the overhanging plastic wrap over the cake pan and place in freezer until completely frozen, preferably overnight.
  13. On a cake board you are planning to serve, carefully unmold the first cake pan you put together by lifting the plastic wrap off of the pan and unwrapping it completely.
  14. Take the second cake pan and unmold it, and place on top of the first cake pan layer with the sponge cake layer facing downwards. Apply pressure to fuse the two layers together.
  15. Place in freezer to harden for about 20-30 minutes.
  16. Meanwhile, make the whipped mascarpone cream.
  17. Remove frozen cake from freezer and frost the outside of the cake with ¾ of the whipped mascarpone cream.
  18. Place cake back in the freezer and put the remaining whipped mascarpone cream in a piping bag with a plain large round tip.
  19. Remove cake from freezer and use the piping bag to place decorative dollops of cream over the top of the cake by making even vertical rows of cream.
  20. Using a mesh strainer, liberally dust the top of the cake with cocoa powder. The cocoa powder will dust the surface of the cake board too, carefully use a wet paper towel to clean the cake board off.
  21. Place cake back in the freezer.
  22. While cake is freezing, make decorative chocolate pieces.
  23. Line two baking sheets with parchment paper.
  24. Using a small offset spatula, drag dollops of dark chocolate to create a streak. Use larger dollops for the bottom and smaller dollops for the top. Place in refrigerator to set for 5-10 minutes.
  25. When set, remove the cake from the freezer and decorate the bottom of the cake with the longer chocolate pieces and the top of the cake with the smaller chocolate pieces.
  26. Refrigerate until ready to serve.

Vanilla Sponge Cake

Ingredients:

½ c. all-purpose flour
½ c. cornstarch
4 large eggs, separated
1 tsp. vanilla extract
¾ c. sugar, divided
pinch of salt

Instructions:

  1. Preheat oven to 350˚F and grease the inside of an 8 inch baking pan with nonstick spray.
  2. In a small bowl, sift together flour and cornstarch.
  3. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks, vanilla extract, and ½ c. sugar on high until thick and pale.
  4. Transfer mixture into a large bowl.
  5. Thoroughly wash and dry mixing bowl and whisk attachment.
  6. In a clean bowl of a standing mixer fitted with the whisk attachment, beat egg whites and salt until soft peaks form.
  7. Slowly incorporate the remaining ¼ c. of sugar into the egg whites and mix until whites are stiff and glossy.
  8. Fold egg whites into the egg yolk mixture in three additions.
  9. Fold in flour mixture
  10. Transfer batter into the prepared cake pan.
  11. Bake 30-40 minutes or until a cake tester inserted into the center of the cake comes out clean.
  12. Cool cake on a wire rack until ready for use.

Coffee Simple Syrup

Ingredients:

½ c. strong, dark coffee
¼ c. sugar

Instructions:

  1. Heat coffee and sugar together until sugar is completely dissolved.
  2. Cool until ready for use.

Chocolate Almond Crispies

Ingredients:

3 c. Rice Krispies Cereal
1 c. chocolate almond spread (I used this one from Trader Joe’s)

Instructions:

  1. Heat chocolate almond spread until easily pourable.
  2. In a large bowl, mix chocolate almond spread and cereal until cereal is evenly coated.
  3. Cool mixture until ready for use.

Whipped Mascarpone Cream

Ingredients:

12 oz. Cool Whip (thawed)
1 lb. mascarpone cheese
3 tbsp. powdered sugar
1 tsp. vanilla extract

Instructions:

  1. In a large bowl, whip Cool Whip and half of mascarpone cheese until smooth with an electric hand mixer.
  2. Add the remaining half of the Cool Whip and mix until incorporated. Do not over whip.
  3. Add powdered sugar and vanilla extract and whip until homogeneous.

* Vanilla Sponge Cake recipe from Martha Stewart.

Desserts, Frozen Yogurt, Fruit, Ice Cream

Piña Colada Frozen Yogurt (Pineapple Coconut Frozen Yogurt)

by thebusyspatula12 Comments on Piña Colada Frozen Yogurt (Pineapple Coconut Frozen Yogurt)

Pineapple Coconut Frozen Yogurt 3Do you also hear Rupert Holmes’ Escape a.k.a The Piña Colada Song when someone mentions Piña Coladas to you?  For me, it’s as if a record starts playing in my head and the very familiar “If you like Piña Coladas and getting caught in the rain…” begins.
Pineapple Coconut Frozen Yogurt 4The weather has been ridiculously hot this past week, and the thought of turning my oven was a major turn off.  (Insert HIMYM joke here.)  So with Piña Coladas on the brain, I started a journey for a pineapple coconut frozen yogurt.  I’ve always loved pineapples, but coconuts have been a love-hate relationship until a few years ago when out of nowhere I became a coconut fiend.  Dried, toasted, grated, shredded, fresh – I ate it all until like all good things, I eventually got tired of it.  But this recipe has sparked the love again, and I’m back on the coconut train.

Pineapple Coconut Frozen Yogurt 1Instead of using only shredded coconut as most recipes call for, I added a good dose of coconut cream into the yogurt base.  To make coconut cream, refrigerate a can of full fat coconut milk overnight.  When you’re ready, open up the can and the cream should’ve separated from the coconut water.  Scoop up the thickened cream and reserve the coconut water for another use.  So easy, yet it adds a surprising coconut element that you can’t put your finger on.

Pineapple Coconut Frozen Yogurt 2I have to say, this frozen yogurt was not easy to photograph.  Because of the added water content of the coconut cream and the pineapple, it is icier than your normal frozen yogurt.  This translated into melting quickly and causing me much grief.  If I could do this again, I would make them into popsicles.  I had half a mind to just scrap the project, but it was too tasty not to share.  Onto the next one …
Pineapple Coconut Frozen Yogurt 5

Piña Colada Frozen Yogurt (Pineapple Coconut Frozen Yogurt)

Ingredients:
2 c. vanilla whole-milk yogurt
2 c. plain nonfat or reduced-fat Greek yogurt
½ c. granulated sugar
3 tbsp. light corn syrup
1 batch of coconut cream
1 20 oz. can of crushed pineapple, drained
2 c. sweetened shredded coconut

Instructions:

  1. In a large bowl, whisk whole milk yogurt, Greek yogurt, sugar, corn syrup and coconut cream together until combined.
  2. In an ice cream maker, pour the yogurt base and churn according to the manufacturer’s instructions until you reach a soft serve consistency.
  3. Transfer to a plastic container and fold in crushed pineapple and shredded coconut. Line the top with plastic wrap and seal with the lid.
  4. Freeze for at least 2 hours. Let it sit out for about 15 minutes if completely frozen.

Coconut Cream

Ingredients:
1 – 14 or 13.5 oz. can of full fat coconut milk

Instructions:

  1. Place can of coconut milk in the refrigerator for 8 hours or overnight.
  2. When ready for use, open the can to reveal a thick layer of coconut cream.
  3. Carefully scoop out the cream portion of the coconut milk. You will see the separated coconut water when you harvest all the cream.
  4. You can whip the coconut cream like whipped cream if desired.
  5. Do not throw out the coconut water. You can use it for smoothies, recipes or just drink it.

*Frozen yogurt recipe adapted from The Food Network.

Cakes, Chocolate, cupcakes, Desserts, Ice Cream

Hi Hat Cake Cones

by thebusyspatula6 Comments on Hi Hat Cake Cones

Hi Hat Cake Cones 3The weather is finally starting to warm up and these ice cream cones were screaming to be used.  I originally used them for my ice cream cone macarons, but I had half a box that was sitting on my counter looking useless and forlorn.  I wanted my next post to be hi hat cupcakes, so I stuffed it into a cone.
Hi Hat Cake Cones 1It’s ridiculously fun and easy to eat.  The crisp chocolate coating breaks into the soft marshmallow frosting and rich chocolate cake.  You can also sprinkle it with different combinations of toppings and change the color of the candy melts to suit the occasion.  I used Swedish pearl sugar and sanding sugar as toppings, but you can use anything you want to top it.  It also looks very cute with sprinkles.
Hi Hat Cake Cones 2On another note, why is the weather cloudy 80% of the time I’m trying to shoot photos?  Can’t a sista catch a break once in a while?  Every time I start conjuring up an idea for a project, the forecast is bound to be cloudy or rainy.  If you are into photography, you know the value of natural light and can understand my frustration.   If you’re not, then please excuse this rant of mine.
Hi Hat Cake Cones 4Hi Hat Cake Cones

You will need:
1 batch of chocolate cake batter (recipe below)
1 batch of marshmallow frosting (recipe bleow)
white candy melts
pink candy melts
blue candy melts
pink sanding sugar
Swedish pearl sugar
mini ice cream cones

Chocolate Cake

Ingredients:
1 c. all-purpose flour
1 c. sugar
1/3 c. Dutch-process unsweetened cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
¼ c. vegetable oil
1 extra-large egg, room temperature
1/2 tsp. vanilla extract
1/2 c. strong, hot coffee

Instructions:

  1. Preheat oven to 350 degrees and put one mini ice cream cone in each cup of a mini cupcake pan.
  2. In a stand mixer fitted with the paddle attachment, mix flour, sugar, both cocoa powders, baking soda, baking powder and salt until fully combined.
  3. In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until combined.
  4. With the mixer speed on low, add the egg mixture to the flour mixture until combined.
  5. Turn off the mixer.  With a spatula, scrape the sides of the bowl to fully incorporate the two mixtures.
  6. Turn the mixer on low and slowly add the hot coffee to the batter.  Once added, raise the speed to medium until completely homogenous.
  7. Fill mini ice cream cones½ full with batter and bake about 10-13 minutes. Checking at 10 minutes for doneness with a toothpick test.*
  8. Let stand for 5-10 minutes when done, then put onto a cooling rack to fully cooled.

Marshmallow Frosting

Ingredients:
4 egg whites (120 g.)
1 c. sugar
a pinch of cream of tartar
a pinch of salt
1 tsp. vanilla extract

Instructions:

  1. In a small pot fill about 1 in. of water and let it come to a simmer.
  2. In the bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until homogenous.
  3. Once the water comes to a simmer, place the bowl on top of the pot and whisk the egg white mixture until the sugar is completely dissolved and no longer grainy.
  4. Move the bowl to your standing mixer fitted with a whisk attachment and beat on high speed until glossy and stiff.
  5. Add the vanilla extract and mix completely.
  6. Fill a piping bag fitted with an open star tip.

Assembly:

  1. Pipe a swirl of frosting onto cooled cake cone.
  2. Put into the freezer for 15-30 minutes until completely cold.
  3. In two separate bowls, melt white and pink candy melts and blue and white candy melts.
  4. Remove the cake cones from the freezer and dip the frosting portion into the melted chocolate.  Do not be afraid, the frosting will not fall off if sufficiently cooled.
  5. Before the chocolate sets, sprinkle sanding sugar and Swedish pearl sugar.
  6. Let chocolate set and enjoy.

* The toothpick test: insert a toothpick into the cake and if the toothpick comes out clean or with a few crumbs clinging to it, it is done.

Caramel, Chocolate, Cookies, Desserts, Ice Cream, Macarons, Vanilla

Karamel Sutra Macarons (Chocolate Caramel Macarons)

by thebusyspatula6 Comments on Karamel Sutra Macarons (Chocolate Caramel Macarons)

Ice Cream MacaronsI love ice cream.  In high school, I used to eat an entire pint of ice cream in one sitting without blinking an eye.  It was a habit that quickly stopped once I started counting calories in college.  Yes the number of calories scared me, but I didn’t love it any less.
Ice Cream MacaronOne of my favorite ice cream is Karamel Sutra from Ben and Jerry’s.  Featuring “a core of soft caramel encircled by chocolate & caramel ice creams & fudge chips”, it is a sinfully indulgent treat.  I’ve been haunted by the idea of putting macarons on mini ice cream cones for the longest time. So, I decided to take the plunge with one of my all-time favorites.
Ice Cream MacaronsIce Cream MacaronsSitting on top of a caramel filled cone and chocolate frosting, this macaron has a chewy caramel center that is encased by chocolate frosting.  It is delightfully charming and insanely delicious.  So delicious in fact, the entire batch disappeared within one night! (FYI This is pretty rare.)
Ice Cream Macarons

Karamel Sutra Macarons
(Chocolate Caramel Mini Ice Cream Macarons)

You will need:
Mini Ice Cream Cones
Macarons
Chocolate Frosting
Salted Caramel Filling
Whipped Cream (Optional)
Sprinkles (Optional)
Maldon Salt (Optional)

Basic French Macarons
Adapted from Bouchon Bakery by Thomas Keller, Sebastien Rouxel

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 degrees, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.  Add two drops of the pink gel food color and mix until batter turns a light shade of pink.
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.  Let the batter stand until the tops of the macaron batter are dry to the touch, about 30 mins to 1 hour.
  11. Preheat the oven to 275-325˚F.  If your oven tends to run hot go for 275˚, if not then 325˚.
  12. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  13. Let cool and fill.

Salted Caramel Filling

Ingredients:
1 c. sugar
3 tbsp. light corn syrup
3 tbsp. water
¾ c. heavy cream
3 tbsp. unsalted butter, room temp
½ tsp. kosher salt
¼ tsp. vanilla extract

Instructions:

  1. In a small pot, mix and boil sugar, corn syrup and water until a golden amber color forms.
  2. While the sugar mixture is boiling, mix the heavy cream, unsalted butter, kosher salt, and vanilla in a separate bowl.
  3. When the sugar mixture turns amber, add the cream mixture.  Be careful!  It will bubble up and create a lot of steam.
  4. Attach a candy thermometer and cook sugar mixture until the mixture reaches 235 degrees.
  5. Promptly remove to a large glass spout cup and cool.
  6. Once cooled, transfer into a squeeze bottle.

Chocolate Frosting

Ingredients:
⅔ c. all-purpose flour
⅓ c. cocoa powder
1 c. milk
⅛ tsp. salt
8 oz. butter
⅔ c. sugar
8 oz. chocolate, melted and cooled
½ tsp. vanilla extract

Instructions:

  1. In a saucier pan, put milk, salt, cocoa powder and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the refrigerator until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and melted chocolate and mix until combined.
  8. Fill frosting in a piping bag fitted with a ¼ or ½ in. plain piping tip.

Assembly:

If the filling has cooled too much at any point of the assembly, rewarm in the microwave for 15-20 seconds until fluid once more.

  1. On one cooled macaron shell, frost a round dam around the edge of the cookie.
  2. Put into freezer to set frosting for 5 minutes.
  3. Fill the inside of the macaron with caramel filling. Top with another macaron shell.
  4. In a mini ice cream cone, fill about 1/3 of the way with caramel filling.  Pipe a round of chocolate frosting onto the lip of the ice cream cone.  It should look somewhat like a doughnut. (As shown in the above photo.)
  5. Put an assembled macaron on top of the chocolate frosting on the ice cream cone and set in the freezer for about 5 minutes.
  6. From here you can enjoy as is or go further with your decorations:
    1. Top your macaron with another macaron for a double scoop effect. (As shown in the above photo.)
    2. Top your macaron with reserved caramel filling and sprinkle with maldon sea salt (or any other flaky sea salt you have on hand). (As shown in the above photo.)
    3. Top your macaron with reserved caramel filling and top with whipped cream and sprinkes. (As shown in the above photo.)