Archive | June, 2014

Rainbow Cone Ice Cream Cake

29 Jun

Rainbow Cone Ice Cream Cake

Rainbow Cone, an iconic scoop shop on Chicago’s south side, has been serving up  tall cones since 1926. The Rainbow Cone booth is a staple at Taste of Chicago festival, giving their namesake ice cream treat fame well beyond the south side of the city.

There are 5 frozen flavors in a Rainbow Cone. Each one is scraped onto the next in a downward pulling motion with a utensil that most closely resembles a wide spackle knife. A finished cone showcases each sloping color of ice cream, proudly rising up to meet its name. So what comprises a rainbow cone? The combination of flavors is quite unique, and might surprise you:

Rainbow Cone

Photo courtesy of Original Rainbow Cone

It starts with a base of chocolate ice cream, followed by pretty pink strawberry, with signature Palmer House vanilla (vanilla with toasted walnuts and cherries) at the center, creamy green pistachio, and vibrant orange sherbet topping it all off. Does that sound weird to you? Does it seem gross? If you break it down a little bit, you’ll see that each flavor compliments another. Chocolate goes well with strawberry. It goes well with pistachio, and also with orange. Same thing with strawberry. It’s refreshing with orange, great will pistachio, and a natural with Palmer House vanilla. When you put them all together and take a big lick from bottom to top, getting a little taste of each flavor all at once, it works. It just works. I suspect that it goes back to each flavor being great with the other flavors in a one-on-one basis, but let’s not over think it. Maybe it just tastes great because it is so fun to eat an ice cream cone that looks like a rainbow. I took liberties and topped mine with whipped cream and rainbow sprinkles (what else?).

Whipped Cream and Rainbow Sprinkles

And what the heck is Palmer House vanilla, anyway? Well, the Palmer House is a stately and well-preserved old hotel in Chicago, and Rainbow Cone pays homage by mixing toasty walnuts and maraschino cherries into vanilla ice cream.

If your ice cream consumption spikes dramatically during the summer months, while your inclination to turn on the oven plummets, then this no-bake ice cream cake should be at the top of your to-do list. It’s perfect for summer birthdays, pool parties, outdoor meals, and even random Wednesday nights when it is hotter than you-know-what.

Slice of Rainbow Ice Cream Cake

It is not coincidental that I’ve posted this entry on National Pride Day. Love, respect, and ice cream! I’m off to the parade!

Rainbow Cone Ice Cream Cake 

This recipe is sized perfectly for an 8 inch round springform pan. If you use a larger pan, consider using a little more than 1 pint of each flavor, as the layers will be very thin. Also note that most inexpensive ice creams are largely air. Thawing them and then spreading them into the pans will cause the ice cream to lose a lot of volume, as the air is knocked out. Splurge for the good stuff for this ice cream cake – you won’t regret it!

12 Oreo cookies, finely crushed
2 tablespoons butter, melted
1 pint chocolate ice cream
1 pint strawberry ice cream
1 pint vanilla ice cream
1/3 cup walnuts, toasted
1/3 cup (about 1/2 of a 10 oz. jar) maraschino cherries, stems removed and roughly chopped
1 pint pistachio ice cream
1 pint orange sherbet
1/2 cup whipped cream
1 tablespoon confectioners’ sugar
Rainbow Sprinkles

Secure the base and the sides of a springform pan by closing the hinge. Pour crushed cookies and melted butter into pan and stir until crumbs are evenly moistened. Press firmly and evenly into the bottom of the pan using the flat bottom of a pint glass. Freeze for 30 minutes.

While the crust is chilling, place chocolate ice cream on the counter top to soften. When ice cream is partially thawed, and somewhat pliable (about 30 minutes), gently spread it into an even layer over the cookie crust. Return to the freezer to firm up, at least 30 minutes.

Place strawberry ice cream in the counter top to soften. When ice cream is partially thawed and somewhat pliable (about 30 minutes), gently spread it into an even layer over the cookie crust. Return to the freezer to firm up, at least 30 minutes

Thaw the vanilla cream until it is somewhat pliable and then mash in the walnuts and chopped cherries with a spoon. Spread into an even layer over the strawberry ice cream. Return to the freezer to firm up, at least 30 minutes.

Repeat the thawing, spreading, and freezing process with the pistachio ice cream, and finally the orange sherbet. Freeze until completely solid, at least 3 hours, before cutting.

Just before serving, whip cream with confectioners’ sugar to soft peaks. Pipe onto top of cake and garnish with Rainbow Sprinkles and serve immediately. For clean slices, dip knife in hot water between each cut to warm blade, dry with towel, and cut ice cream cake.

Graffiti Cake

24 Jun

Graffiti Birthday Cake

I made this cake for a friend over the weekend. If you had to guess,how old do you think Bethany is? What birthday was she celebrating?

Would you guess…

39 4 Eva?

If you were guessing solely on this cake design, I bet you would aim a lot lower. And if you saw Bethany in person, you’d guess even lower than that. I’m pretty sure she still gets carded when she buys lottery tickets. Lucky lady!

Bethany, also known as “Queen B”  is a phenomenal DJ, part of the Orchard Lounge collective. We met 12 years ago and bonded over a mutual love music. A couple of years later, she talked me into break dancing lessons. Yes, they teach that. Or at least, they used to teach it before anything and everything could be learned via YouTube. I was pretty terrible at it, but Bethany could windmill with the best of ’em. She probably still can.

Fondant Modeled Bee

City-gritty AND ultra-feminine is tough to pull off. but it’s like Bethany invented it. This street art-inspired, buttercream-iced cake is an homage to her unique style and the way she lives her life, in full color and with a little bit of sparkle.

Gold Luster Dust and Edible Gold Star Accents

 

 

 

 

DJ’s Summer Birthday Cake

11 Jun

DJCake1I am so competitive. Sometimes, it’s an admirable quality, pushing me to try a little harder or work a little longer . But a lot of times, it’s just plain dumb.

For instance, this past weekend I was riding in the car with my boyfriend and his parents. We were on our way home from an early birthday celebration for DJ. He and I are having another small celebration to commemorate the actual day, so as we were riding along, I asked him what kind of a cake he would prefer. Because, you know, I make cakes. Professionally. And it’s his birthday, so of course I would be making him a cake. Makes sense, right? Are you with me?

OK.

Without enthusiasm or humor, he requested an ice cream cake.

AN ICE CREAM CAKE.

I won Cupcake Wars, for Christ’s sake. And he wants to squander that kind of talent on an ice cream cake? Ouch, man!

Now, I love ice cream as much as the next guy. Probably more, actually. I’ve often fantasized about opening an ice cream business. I even put together half of a business plan for an ice cream truck before I realized that here in the Chicago,  I’d have only four solid months of sunshine and sales and eight long months of frigid destitution. Not my best get-rich-quick scheme, but you get the idea. I love ice cream.

But I’m great at cake. And this is the first year that we’ll celebrate his birthday together. I want to make him a damn cake! A real cake! CAKE cake. With ice cream alongside, if he wants.

DJ proceeded to say that he prefers ice cream cakes to regular cakes because regular cakes are all the same to him. They’re usually not bad, but they never “wow” him. And that’s fair, except that I’ve seen him happily horse down several pieces of cake now, some made by me.

DJ is a humor writer. His indifference to cakes is akin to me thinking that that all fart jokes are the same, and not only the same, but mediocre, to boot. (Just kidding though, baby. Your fart jokes are classic.)

So my nutty, competitive mind kicks into the spin cycle, and all I can think is, “I’ll show you! I’ll make you the best g*ddamn cake you’ve ever tasted or will ever taste again! And then I will never make you a cake ever again for doubting me!

Birthdays are for birthday cakes, so DJ is getting a true birthday cake this year, with simple flavors that I think he’ll enjoy. It’s not overly sweet, with a little nuttiness from ground almonds and almond extract. Fresh strawberries and whipped cream will glue it all together and keep it light and summery. It’s finished with a sprinkling of crushed almond tuile cookies for a bit of crunch. Maybe it won’t be the best cake he’s ever had, but even if it’s not, it will be a great memory of the first time we spent his birthday together.

This weekend, he gets his ice cream cake.  You better believe that it will be the best damn ice cream cake to ever come out of a freezer!

DJCake4

Summer Birthday Cake

Almond Chiffon · Whipped Cream · Strawberries · Almond Cookie Crunch

For the cake:
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar, divided
3/4 cup all-purpose flour
1/4 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat the oven to 325°F. Cut rounds of parchment paper and place in the bottom of two 6 inch round pans. Do not spray the pans.

In a large bowl, whip the egg whites and cream of tarter with an electric mixer on high speed until foamy. With the mixer running, slowly add 1/4 cup of the sugar, and continue whipping until it is glossy and holds stiff peaks.

In a large bowl, sift together the flour, almond flour, remaining 1/4 cup of sugar, baking powder, and salt, discarding any large pieces of almond flour that won’t make it through the sifter.

In small bowl, whisk together the milk, egg yolks, vanilla, and almond extract. Stir the mixture into the dry ingredients until just combined. Fold 1/3 of the beaten egg whites into the yolk mixture to loosen. Fold in the remaining egg whites gently, until the mixture is well combined and there are no pockets of whipped egg whites left. Divide evenly into prepared pans.

Bake for 22-25 minutes or the tops of the cakes spring back to the touch. Cool the cakes for 10 minutes on cooling rack. Run a knife around the sides to loosen the edges of the cake and invert onto a cooling rack. Cool completely before filling.

For the cookie crunch:
4 tablespoons cold butter, cut into small chunks
1/3 cup granulated sugar
1/4 cup brown sugar
2 tablespoons all-purpose flour
3 tablespoons sliced almonds
Pinch of cinnamon
Pinch of salt

Preheat oven to 350°. Line a cookie sheet with parchment paper.

In a small bowl using a fork or a pastry blender, mix all of the ingredients together until the butter is in pea-sized chunks and the mixture is very crumbly. Spread into an even layer on the parchment-lined cookie sheet.

Bake for 5-7 minutes, or until the cookie looks lacy and the edges are very brown. Cool completely. Crumble into small pieces.

For the stabilized whipped cream:
1 teaspoon unflavored gelatin
4 teaspoons water
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1 pint fresh strawberries, cut into small pieces + additional whole strawberries for garnish

In a small saucepan, stir together the gelatin and water until the gelatin is evenly moistened. Let it sit until thickened, about 3-5 minutes. Cook over very low heat for 1-2 minutes, stirring occasionally, to melt the mixture and dissolve the gelatin. Remove from the heat and cool slightly.

In a large mixing bowl, whip the heavy cream and confectioners’ sugar to soft peaks. With the mixer running, slowly pour in the cooled gelatin. Continue whipping until the cream forms stiff peaks. Remove ¼ of the whipped cream and set aside. Fold the cut strawberries into the remaining whipped cream.

To assemble the cake, cut each layer horizontally into two. Fill each layer with 1/3 of the strawberry whipped cream. Run your spatula gently around the sides of the cake to clean up any whipped cream that crept out from inside the cake, and to very lightly coat the sides. the last cake with the plain whipped cream. Sprinkle the top generously with the almond cookie crunch and garnish with additional whole strawberries and a light sprinkling of confectioners’ sugar.

 

 

 

 

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