This past Sunday we had the pleasure of hosting a fabulous birthday party for a very special little girl! The theme was an “Ice Cream Shoppe” and we had so much fun coming up with creative ideas. The guests got to make Ice Cream Cone Necklaces out of Scupley and Beads. Then in the kitchen we made mini cupcakes which we iced and then put into cones. Here’s a great recipe for mini cupcakes. Once they’ve cooled down we used royal icing and sprinkles to decorate them and then just simply placed the cupcakes into the cones.
The party ended with a grand feast of Ice Cream Cake (no real ice cream was used in the making of the cake)!
The cake was made from “traditional birthday cake” recipe and then iced with buttercream icing. We used two separate pans for the cake and once baked we cut each cake into two and filled them with buttercream icing. So really, the cake was made up for 4 layers altogether. We used fondant in various colours to make the circles that are around the cake.
We added the cones at the very last minute as we didn’t want them to get soggy from being refrigerated. For the cones, we simply used a serrated knife and very gently cut them in half and then pushed them into the cake. They were the perfect height so the outside rim sat almost right on the cake. Using the buttercream icing we did the swirls and added a cinnamon heart on the top for the cherry! It was such a fun birthday party and we were so pleased to host it!
How can a dessert get any better than this? Ice cream and cake in one dessert, well actually there isn’t any real ice cream in the dessert, but there’s a cone so that counts for something! This is an easy dessert to make, in fact we made it in our creative treats class with 4 year old kids. Follow these easy steps to make your very own delicious cake pops:
Vanilla Cake (we made ours from scratch but you can also just buy the ones that come in a box and save yourself a lot of time). If you’re looking for a good Vanilla Cake recipe try this one.
Buttercream Frosting (we made ours from scratch, here’s a recipe for it. You can also just buy the frosting in a jar though, makes life so much easier, those nifty little premade goods).
White Chocolate Melts (amount varies depending on how many cake pops you’re making) for one whole cake you’ll need approximately 1 lb of chocolate melts.
Package of Mini Ice Cream Cones
Red Icing Gel (just a couple drops) to turn your white ice cream pink (if you so desire)
Styrofoam block wrapped in tin foil (we covered these ones in felt just to make them look extra fancy)
Crumble the cake into crumbs (kids love this step)!
Add about 3/4 of the jar of frosting or if you’re using homemade buttercream about 1 cup. You’re going to roll the cake into balls and want them to stick together with the frosting.
Placed rolled cake balls on parchment paper and then put them in the freezer for about 15 minutes or until they are hard.
In the mean time, melt the chocolate (we don’t have a microwave at Seasons so we used a double boiler) if you’re using a microwave, do 20 second intervals as you really don’t want the chocolate to burn.
When the chocolate is melted you can pour it into a glass bowl (here’s a little trick to keep the chocolate from hardening: fill a larger bowl with boiled water and then place the smaller bowl with the chocolate inside it. This will keep the chocolate from hardening).
If you would like to colour your chocolate, you can do so at this point, just add a couple drops of the red icing gel (or a different colour if you choose).
Using a soup spoon, dunk one of the cake balls into the chocolate and cover it completely. You can then plop it on top of the mini cones and don’t worry if it drips down the side of the cone, just adds a more realistic flair to your creation!
We added lots of sprinkles to make it look even more realistic! You can also add a cherry (a cinnamon heart) for the full effect.
For presentation, you can use a styrofoam block that has been wrapped in tin foil. Simply use a knife to cut holes in then push the cones into the block. You can wrap the final product in cellophane and tie with a ribbon. This is the perfect gift for someone’s birthday or just for your own tummy!
Today was our last Creative Treats class with ICS, its been such a wonderful term! For our last class, we wanted a project that the students could complete in one class, so we made amazing Graham Cracker Gingerbread Houses. The houses are so cute and so easy! Plus without using too many red and green candies, no-one seemed to notice we were making them in March and not December! Follow these easy steps to make your own:
4 Graham Crackers (full size) and one split into two pieces
1 zip lock bag (or a piping bag)
Lots of candies for decorating!
9×6 piece of cardboard wrapped in tin foil
Fill your zip lock bag with icing and using your hands push it all to one corner of the bag. Cut a small hole in the same corner of the bag (and by small, we mean very, very tiny, think like a tip of a pencil).
Take a full size graham cracker and using your zip lock bag, squeeze icing along the base and side of the cracker. Place the cracker with the icing side down onto the tinfoil, this will secure into place. Working quickly, take the graham cracker that has been cut in half and attach it to the larger cracker.
Repeat step 2 until you have constructed a four sided house. To attach the roof you need to line the top sides of the house, the roof pieces actually rest on top of the walls. You can put a strip of icing down the middle to make sure it’s really secured. You should wait about 5 minutes before starting to affix candies so that your house does not collapse. If you’re not feeling the roof you could always make a bungalow, just put one graham cracker down flat as the roof!
Decorate 🙂 Use the royal icing to attach the candies to your house. Be creative and remember to have lots of fun.
The students needed to transport their houses home in one piece, so we wrapped them up in cellophane and added a ribbon. They make the perfect gift!
Check out these amazing Rainbow Cakes made by the ICS students!! Not only are they cool to look at but they taste yummy too! It was also a very easy recipe to do! We used cake batter and icing gels, we simply separated the batter into six bowls and used the icing gels to make the colours of the rainbow. We then used a spoon to scoop the different colour batter into a mason jar. We put the jars in a 9×13″ brownie pan with about an inch of water and baked them for about 40 minutes at 375F.
This past Sunday we hosted our annual Halloween Cookie Decorating Workshop. Our little guests were not so into the idea of Halloween colours, so our cookies are not so scary but very happy! Happy Halloween to all!!
Today at March Break Camp we made cupcakes, or did we make hamburgers? What a fun and great activity to do with your kids! Vanilla and chocolate cupcakes with fondant and icing in-between, not only are they cute but they’re delicious too!