This week, a couple of fancy cakes.
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-JT
Whipped creme filled sugar shells.
I wish I had a photo of this one.
Ice Cream Fruit Cake
8 oz dried candied fruit (Like used in a fruitcake)
8 oz Chopped walnuts, pecans or cashews
4 oz of peaches or mango(Chopped & drained)
1/2 cup maraschino cherries, (Stemmed and cut in half)
1/2 cup of chocolate
1 - 2 quarts soft serve ice cream mix (Purchase from a local Dairy Queen)
Spray the loaf pan with cooking spray and set aside in a warm - not hot oven
.
Mix all of the ingredients except the chocolate together in a large bowl and refrigerate
Melt the chocolate adding a little milk or water if needed
Pour melted chocolate into the bottom of the loaf pan until it covers the bottom
Before the chocolate has time to setup pour the ice cream fruit mixture on top of the chocolate filling the pan about 3/4 full as the cake will “rise” as it freezes
It probably requires two people to pour this as you have to get the mixture on the chocolate before it sets
Place in a zero degree freezer for 6 to 8 hours
Scrape the top after freezing to level.
Invert onto a serving plate
About 6000 calories a bite!
I’ve seen cakes like that on FoodTV and they are beautiful.
But are they really edible, with all that heavy thick fondant? I’m not a frosting person; I usually scrape mist of the frosting off a typical birthday cake, in order to taste the cake. German chocolate frosting is the exception ;)
When my nephew was about to turn 4, he asked for a birthday cake “with lots of fruit!” Mom started with a pineapple upside-down cake, then topped it with all kinds of fruit. Strawberries, blackberries, blueberries, kiwi, and starfruit were the main ones.
About 2 years ago, I discovered that when starfruit is at the right stage of ripeness, it’s actually very sweet. We’d always found it when it was green and woody. So now, I watch for ripe starfruit, and can them up in a light syrup so they’ll be ready for topping cakes with.