Making miniature desserts at home is easy with Little Cakes from the Whimsical Bakehouse by Kaye Hansen and Liv Hansen, featuring recipes for Coffee Pecan Pound Cakes and I Scream, You Scream... (Ice Cream Cupcakes), plus supporting recipes for Mint Chocolate Chip Cream, Pound Cake, and Simple Glaze.
I Scream, You Scream...
(Ice Cream Cupcakes)
We all scream for ice cream! While browsing through our local Williams-Sonoma, I found these great ice-cream-cone pans, and I knew I would have to include them in the book. Even though I make cakes for a living, ice cream remains one of my favorite desserts, and mint chocolate chip is my favorite flavor. We topped our classic Pound Cake with a soft-serve spiral of Mint Chocolate Chip Cream. Feel free to create an ode to your favorite. How about a Pecan Pound Cake cone with a Whipped Chocolate Ganache (page 105 of the book) topping? Now that is very adult.
Dip the "ice cream" in sprinkles or try our hard Chocolate Shell. What fun.
What You Will Need
- 12 Pound Cake ice cream cones
- colored sprinkles
(1/2 cup of sprinkles covers approximately 6 cones)
or Chocolate Shell (page 91 of the book)
- large #848 star
- 2 ice-cream-cone pans, pastry bag
1 Bake the cakes and let them cool completely. Trim the domes off and trim the bottoms to make sure the ice cream cones will not wobble when standing on their own.
2 Prepare the cream and other optional toppings.
3 Place the cream in the pastry bag with the star tip. Make sure the star tip's rays are as open as possible to allow the mini chips to pass through without clogging the tip.
4 Pipe a large circle on top of each cone, being careful to stay within the confines of the cone's top edge. Continue spiraling upward, getting narrower with each pass until tailing off with a flourish to create a point. chill in the refrigerator or freezer for 1 to 2 hours or overnight in an airtight container. Remove 1 hour before serving. If adding additional toppings, see steps 5 to 7.
5 Freeze the filled cones until the mousse is hard to the touch, 1 to 2 hours.
6 Sprinkles: Place the colored sprinkles in a bowl large enough to accommodate a cone rolling in it. Roll each soft-serve portion of the frozen cone in the sprinkles, pressing the mousse firmly to adhere the sprinkles.
7 Optional Glaze: Pour the Chocolate Shell into a tall, narrow container. Submerge one inverted cone at a time up to the cake line. Pull up and out while lightly spinning the cone to allow any excess glaze to drip off. Place right side up on a sheet pan to set. If necessary, dip the cone again once the first layer of Chocolate Shell has dried.
8 For the fullest flavor, serve the cakes at room temperature.
- Little Cakes from the Whimsical Bakehouse
Cupcakes, Small Cakes, Muffins, and Other Mini Treats
- by Kaye Hansen and Liv Hansen
- Clarkson Potter, 2008
- Hardcover, 176 pages; $24.95
- ISBN: 0307382826
- ISBN-13: 978-0-307-38282-5
- Recipe reprinted by permission.
This page created May 2008