Ice Cream Cone Cupcakes (Student Demonstration)

As some of you may be aware in my spare time (real life) I am a secondary school ICT teacher.  A few weeks ago was 'Focus on Food' week and one of the cookery teachers, who knew about this blog, asked me if I would like to demonstrate to her Year 10 class.  At the time I thought about it for a few minutes and said yes.  As the weeks went by and the cookery deadline approached I started to stress slightly about the whole process.  As a teacher I am totally used to having 30 students in front of me and having to demonstrate, question and discuss a range of ICT related topics, but this time I would not be discussing my comfort zone of ICT, instead I would be discussing baking!  Scary stuff!

Now I will admit that sometimes, at home as I bake, I will play out as if I was on TV.  Almost talking to myself to reassure as I try out new recipes and ideas.  Thinking about that one day when I may have my own TV show and be as super popular as Nigella, Nigel, Delia or Ina.  But this is only ever in front of the pretend audience in my head, not a real group of young cooks, and this was in a different kitchen, with a different oven and unfamiliar equipment.  None of this helped with my nerves.

I thought really hard about what I wanted to bake.  It was always my intention to show the students something different.  I didn't want to make a simple cake as I am know they would have done it before.  I didn't want to make basic frosting, because I know they would have done it before.  So I thought carefully and decided to show them the 'reverse creaming method' of cake making and an 'Italian Meringue   Buttercream'.  Two techniques that I had a good feeling would be new to them.

Italian Meringue is something I have made many times before and I was not worried about demonstrating that.  The reverse method however was totally new to me.  I played around with a number of recipes I found online and none seemed to work as I hoped.  It got to the point where the day before the demonstration I still hadn't cracked the perfect recipe and the stress was starting to kick in.  I will admit now that first time I made the recipe (the one that worked) was the day I demonstrated it to the students.  I just went for it and hoped for the best!   It worked (or no one complained anyway)

For those that do not know the reverse creaming method is a very different way of making a sponge mix.  You start by combining the flours and butter to make breadcrumbs.  The purpose of this is to protect the gluten in the flour from the liquid you add later.  Doing this means you can mix without worrying about over doing it.  The cake mixture result is slightly denser than a normal sponge and the crumb is a lot more crumblier -  see image.  

My inspiration came from a simple 'Mr Whippy' ice cream.  I would bake a vanilla sponge inside a ice cream cone and top with smooth vanilla butter cream, top with a flake and sprinkles, syrup if you must.  The students liked them so I consider it a success.  I was able to bake the cakes and discuss various baking techniques and ingredients, while taking the odd question from the students - see men can multitask!  

Each cone would be filled with a little chocolate spread, topped with a scope of vanilla mixture and after baking, frosted tall with a smooth 'Mr Whippy' style buttercream.  

Sorry to say but I do not have my normal array of images as I show off this recipe.  I have made the frosting before in other posts so please check them out if you need to see the technique.  

The cones come in packs of 21, but they are cheap and sealed in foil, so you can make 25 isn with the batter mix and don't have to worry about waste.

So, this was the most scariest thing I have ever done in a long time.  Baking LIVE in front of a group of young cooks, in a strange kitchen, with a recipe I hadn't tested before.  Afterwards it felt great and I was so pleased that I managed to see it through.  

Give the recipe a go and let me know what you think...

Ice Cream Cone Cupcakes

Makes around 25

For the cakes

21 mini ice cream cones (Sainsbury's sell them)

1 small jar chocolate spread (nutella)

400g fine plain flour (00 is best)

400g caster sugar

1 tbsp baking powder

250 ml whole milk (room temp)

230g unsalted butter, softened and cubed

1/2 tsp salt

4 large eggs, room temp

1/2 tbsp vanilla bean paste

30g cornflour 

For the frosting

375g unsalted butter, room temp

250g sugar

4 large egg whites, room temp

1 tbsp vanilla bean paste

mini flakes to top and sprinkles

Preheat the oven to 180C. 

Place a sheet of foil over a muffin tin.  Use a knife to make slits in the foil for each cone. Carefully place the cones into 2 cupcake tins. Place a teaspoon of chocolate spread in the bottom of each cone.

In a mixing bowl (or mixer, which is better) place the flour, cornflour, sugar, baking powder and salt. 

Mix on slow and add chunks of butter. Allow to mix until you have a breadcrumby mixture.

Add the eggs, one at a time, mix until fully blended. The mixture will loosen as you add each egg.

Gradually add the milk, then vanilla paste. 

Beat for a minute to fully incorporate.

Use an ice cream scoop and depending on the size of the scoop add 1/2 or a full scoop to each cone.Bake for 20 to 25 minutes. 

Check to see if done by inserting a toothpick in to the centre of the cake (not too far or you will hit chocolate) and if nothing sticks when you remove it they are done. If necessary bake for another minute and check again.

Remove to cool while you make the frosting.

Make the frosting...Place the sugar in a small pan, add in 160ml cold water. 

Bring to the boil over a high heat and using a jam thermometer leave to boil until it reaches 115C, then… 

Place egg whites in a mixer (must use a mixer) and start whisking on medium.When the sugar mixture reaches 121C turn off the heat, turn the mixer to full speed and very carefully pour the hot sugar mixture on to the egg whites as they whisk. Pour down the side of the bowl to avoid the whisk.

Whisk on HIGH speed for 10 minutes while it cools to room temp, feel the bowl sides, warmish is ok but not hot.

Then, while still on high add cubes of the butter, give a few seconds for each bit to whisk in. Expect the frosting to sink into the bowl and loose its lightness. If it seems to curdle, keep whisking, it will come together perfectly. 

When all the butter is added, whisk in the vanilla bean paste. 

Transfer to a large piping bag fitted with a star nozzle.Pipe tall twists of frosting on top of the cooled cakes, start in the centre and work around then build up to a peak. 

Add a chocolate flake, sauce and then decorate with toppings of your choice. 

Enjoy.

Lemon and Raspberry with Coconut Birthday Cake

It was my Grandma's 83rd birthday this weekend and normally its a family get together and BBQ.  This would always be a good excuse for me to bake a couple of desserts.  This year we decided to forgo the normal BBQ and instead go to a local country pub for a simple meal.  I was given the task of baking a birthday cake. 

Since its summer I wanted to bake a cake that was fresh tasting and light.  In the past I would have been tempted to bake a chocolate cake or some sort of heavier style cake.  Lemon and raspberry has always been a favourite of mine and since I hadn't had chance to bake my lemon and raspberry cupcakes yet I thought I would adapt the idea and create a large bday cake.

While researching I came across a recipe for lemon, raspberry and coconut cake.  At first I was unsure if putting coconut on the cake would be wise because it tends to be one of those ingredients that some people don't like.  However, knowing my family well, I just went for it and they all liked it.

The sponge is a simple lemon scented white cake.  I used 00 plain flour as this is supposed to result in a lighter, whiter, crumbed cake.  Without a cake baked using basic plain flour I am unable to comment on whether this one is better or not, but it was light.

The frosting is a simple '7 minute' american style lemon buttercream.  I used seedless  good quality jam. 

If I was to make this cake again, and there is no reason why I wouldn't, I would make sure I added more jam as some layers were not visible when cutting.  Leaving the cake to set before attempting to coat the outsides is a very good idea, you may find that the cake starts to slide apart.  I used a kebab spike to hold the layers together while it set in the fridge.

Make sure you bring this cake to room temp before serving.

Lemon, Raspberry and Coconut Cake

serves roughly 12

For the cake

250g plain 00 flour

1 tbsp baking powder

1/2 tsp salt

300ml whole milk at room temp

4 large egg whites, room temp

300g caster sugar

zest of 1 lemon

113g unsalted butter, room temp

1/2 tsp lemon extract

For the lemon buttercream

200g caster sugar

4 large egg whites, room temp

340g unsalted butter, room temp

60ml fresh lemon juice (if your lucky the zested lemon will produce enough)

1 tsp vanilla extract

100g raspberry jam, seedless

200g desiccated coconut

Preheat oven to 170C.  Grease and line 2 7inch cake tins.

In a medium bowl sift together the flour, baking powder and salt.  In a jug mix together the milk and egg whites.  Set both aside.

 

In a stand mixer, beat the sugar and lemon zest until fragrant.  Add the butter and beat until light and fluffy, about 3 minutes.  Add the lemon extract.

 

Reduce the mixer to low and add 1/3 of the flour.  Allow to mix to a thick paste.  Then add 1/2 the milk mixture and leave to mix to a smooth paste.

Repeat with the another 1/3 of the flour.  Allow to mix together.  Then add the rest of the milk mixture.  

Finally finish with the remaining flour and beat for 2 minutes until smooth.  You should have a pale light mixture.

Divide between the two tins and bake for 35 minutes.  Test to see if cooked by lightly pressing the top, you want it to spring back.

Transfer to a cooling rack and leave in tins for 5 minutes.  Then tip out and allow to fully cool.

 

Once cooled, using a sharp bread knife, slice both cakes in two.

Now to make the frosting.  Place the egg whites and sugar in a clean bowl of a stand mixer.  Place over a pan of simmering water.  

 

Whisk until the sugar has dissolved and the mixture is hot.  Should take about 3 minutes.

Transfer the bowl to the mixer and whisk on high until you have a thick meringue AND the mix has cooled to room temp.  This can take up to 7 minutes.

With the mixer running on high, slowly add chunks of the butter.  Give a few seconds between each piece for it to mix in.  At this point the mixture will reduce in volume.

Continue until all the butter is added.

Then beat in the vanilla extract and SLOWLY pour in the lemon juice.  Whisk until fully mixed!

To sandwich together, place one cake piece on a serving plate.  Spread with jam.

Take a second piece of cake and spread with lemon.  Place the lemon side onto of the jam.

Spread jam on top again (this is the other side of the piece you just spread buttercream on).  Take another piece of cake and spread with lemon.  Place on top of the jam as before.

Repeat again, and your done.

 

Leave to set in the fridge for 30 minutes before you attempt to frost the sides.

Remove from the fridge and frost the top, then spread down the sides.

Carefully coat the top and press to the sides with coconut.

Enjoy.

Ice Cream Cake Pops

I was inspired by a post on 'Heavenly Cake Pops' to try and recreate their amazing ice cream cone cake pops.  I didn't have a fancy and expensive cake pop rolling machine so instead I had to roll mine by hand and I felt that next time we make them we can focus on perfecting them, but we were very happy with the outcome.   This is my first time making cake pops and I really had fun making them.

It is important to note that the covering is not chocolate, or not chocolate as such, but instead 'Candy Melts'.  These are specialist melting candy that is designed to fully coat and quickly set on all types of cakes.  You treat them the same as chocolate but sometimes its necessary to add a little corn oil to loosen the mixture.  Candy Melts can be brought online or from specialist cake stores.  You may find them in some larger supermarkets but I am unsure of which ones. 

Cake pops are very quick and easy to make.  You could bake a cake or simply buy one.  We choose to buy cheap and cheerful jam rolls from the supermarket.  You are only going to mix them up anyway so there is no real need to spend too much time baking.  This is a great way of using up a cake that may have gone wrong.

Ice Cream Cake Pops

Makes around 17

You will need:

a pack of mini ice cream cones

3 large jam rolls

1 tub of chocolate frosting (I used Betty Crocker)

1 tub of vanilla frosting

1 pack of chocolate candy melts

1 pack of pink (vanilla) candy melts & 1 tsp corn oil

2 tubes of jelly beans

sprinkles for the top

2 packs of strawberry mintos (for the cherry on top)

Start by preparing the cones.  If you leave them as they are you will find that the cake pop is way to big.  So, using scissors, cut down to the halfway rim and then around to shorten the cone.

Now, make the first batch of cake pop mixture.  Place 2 jam rolls, chopped up, into a mixer and add the whole tub of chocolate frosting.  Mix until you have a thick paste.  Place in a bowl and store in the fridge.  You want this as cold as possible.

Repeat to make the vanilla version but this time place the final jam roll in the mixer and half a tub of vanilla frosting.  Mix again and transfer to a bowl and chill.

 

 


Place all the chocolate candy melts in a small pan and heat on low.  They will melt and become glossy.   As long as you keep the heat on low the melts will be fine to use for a few hours.

 


Remove the chocolate cake pop mix from the fridge.  Take a large walnut sized amount and roll in to a ball, flatten it slightly.  Weigh the cake pop, ours weighed 45grams.  This is your goal for all the others.

Roll out all your cake pops and if necessary, store in the fridge or even freezer.  They handle better when cold.

Dip the tops of the cones in the chocolate candy melts to coat the rim.  Then inside the cone place 10 candy beans.  Place one of the chocolate balls on top and leave aside to set.

 

The chocolate will set very quickly.

Now, remove the vanilla cake pop mix and roll out smaller balls.  Leave to one side (maybe storing in the freezer to chill)

When the chocolate pops have set its time to dip them in the remaining chocolate candy melts to coat the tops.  Be brave, tip and dunk, then place on a wire cooling tray.  

Before the chocolate has time to set, place on top one of  your smaller vanilla cake pops.

Leave aside to set.

It may be necessary to place the cooled cake pops in the freezer or fridge, you need to make sure the vanilla cakes have set or they may come off during the next stage.

Melt the pink candy melts in the same way, however this time add 1 tsp of corn oil.  This loosens the mix a little making it easier to coat.

When the cake pops have set, carefully dip the vanilla tops in the pink melts.  Place on a try and add sprinkles, top with a mento.  Repeat.

Leave to set.  You can store them in the fridge and remove an hour or so before serving.  Cake pops are rather filling to eat...these are double the size so will be very filling and sweet!  I am sure kids will love them, adults may need to take their time ;-)

Enjoy.