Bakefiend


Frozen Cupcakes! (Or, Black-Bottom Jelly Ice-Cream Pie Cakes)
March 14, 2008, 12:42 am
Filed under: adelaide, baking, cupcakes | Tags: , , , ,

My city is currently enduring day 9 of a heat wave, where temperatures have reached over 35C/95F every day. We are already experiencing the worst drought on record, and have the lucky title of being the driest state in the driest continent on Earth. News reports state that the heat won’t let up until next Wednesday, making it a projected 13 days of steaming weather, which nobody seems too happy about.

the small cake with the big name

My solution? Bake. Well, not baking as such, more like…pretend baking. I made these from a no-cook pie crust, jelly, ice cream, and strawberry sauce, hence the ridiculously long name! The verdict – super sweet, and well, hard to eat. I imagine that my not-quite solid ice-cream and jelly (the main components) are the main problem here, but the fact that it’s still 33C/91F at midnight can’t have helped. I’m going to try these again with pre-made ice-cream, or just a different recipe for both, and I’m 99% sure that they’ll turn out perfect. Here’s the recipe.

 Black-Bottom Jelly Ice-Cream Pie Cakes

I made these in individual silicon muffin cases, packed into a 12 cup muffin pan. I think it’s probably the safest way, there’s no leakage, and it means that they’ll freeze right through a lot quicker and easier than using one big dish. I even made them look hella fancy using a piping bag and one of my new icing tips, but that’s not really so important if you want to leave it out.

‘Black-Bottom’ Pie crust-
1 pack oreos (or similar chocolate sandwich cookie)
2 tbsp melted margarine
Using a food processor, grind up the cookies until you get really fine crumbs. Add the margarine to the food processor in two goes, and mix until all combined. Place about ¾ of a tablespoon into each individual muffin case, and press it down with the back of a spoon. Place in the fridge to set until you’re ready for the next stage.

Jelly-
I used Aeroplane Quick Set (vegan) jelly, just following the directions on the packet. However, it doesn’t set super well, so in the future I’m going to try this recipe, from the Vegetarian/Vegan Society of Queensland, but just leaving out all the fruit.
So, make up a batch of your favourite vegan jelly, aiming for around 2 cups of finished jelly. I went with a strawberry/raspberry flavour this time, so it would match the topping I mixed in with my icing. You can do whatever the hell you want! When it’s set, take it out of the fridge, get in there with a spoon and mush it up heaps, then place it back in the fridge until you need it.

Ice-Cream-
I actually made my own ice-cream for this, but like the jelly, it didn’t set very well (I think my home-made cream let me down?). In the future I’m going to use either So Good Bliss (available in most supermarkets) or something similar, or try make sorbet, or a different ice-cream recipe, maybe from here? Or maybe I’ll just keep adjusting the recipe I have by adding bits and pieces until it works. Either way, you’ll need about 2 cups of the ice-cream too, depending on your layers, and the size of your muffin cases.

Extras-
I used a little bit of ice-cream syrup in the final stage, mostly just to add some colour and to tie all the flavours in. It’s probably not necessary – the whole deal is ridiculously sweet so you’ll just add to it, but if you want them to look all cupcakey, maybe add sprinkles etc or even some fruit pieces. Just remember whatever it is, it has to hold up well in the freezer!

just chillin’ (haha) in the freezer

Assembly-When the jelly is done, and stirred through, take about half of it (1 cup) and put just under a tablespoon worth in each muffin case, on top of the cookie crust. (The layer should be about ½ cm deep). Place this in your freezer until it’s fairly firm to the touch.
When that’s good to go, do the same thing with a layer of your ice-cream. If it’s too hard to spread leave it out of the freezer for a while then spoon it on top of the jelly, smoothing with the back of a spoon. Don’t go right to the top yet, you still need to fit in another layer of jelly! Once again, whack it back in the freezer til firm, then get to work on your last layer.
The second layer of jelly should be about the same thickness as the first, and then be placed in the freezer again until firm. When this is done you’re onto the pièce de resistance – the ice-cream swirl! (Or however you choose to decorate/top your desserts.)
I spooned my ice-cream (slightly softened), alternately with strawberry topping, into a piping bag fitted with a wide star tip. I then piped cute swirls on top of the ‘pie-cakes’, standing in the door of the freezer so that nothing would melt!! Then once again, back into the freezer for as long as you like, but I’d probably eat these guys in the next couple of days just to be safe (and because it’s too hot not to!)


poor little guy, he’s already melting

In my head I’m already coming up with different flavour combinations I want to try:

  • lemon sorbet with a ginger nut pie base
  • chocolate and vanilla ice-creams layered on top of an oreo base, with melted chocolate poured on top
  • layers of different fruit sorbets or gelati on an Italian wafer base
  • fruit suspended in jelly, layered with the fruit’s matching sorbet flavour on a crushed wafer cone base
  • layers of icecream (chocolate or vanilla) with mashed frozen banana in between
  • layers of icecream with ‘toppings’ added in between (sprinkles, nuts, chocolate!!)
  • choc-honeycomb
  • choc cherry

Wow, I’m a bit excited. And glad I finally got myself some silicon muffin cases!

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