Upside Down Swiss Roll Ice Cream Cake

This may be the easiest dessert that I have ever made! But it wasn't my idea.  My aunt made it for dessert years ago and when I passed by the swiss rolls at the grocery store it reminded me of this recipe. Since she didn't remember how she made it, I made up my own steps.

Warning: ANYONE can make this ice cream cake! YES, EVEN YOU!

This recipe only calls for 2 ingredients:

-1 box of Swiss Rolls 

-1 litre of melted ice cream  (I chose Chocolate Ripple.)

The other items  you will need are:

-a large bowl

-plastic wrap

-a bread knife

-a spatula

-non stick spray

Line up 3-4 swiss rolls on a cutting board.

Using a bread knife, cut into half inch slices, about 5 per roll. Continue to cut each roll until all rolls are cut.

Line a bowl with plastic wrap so that it hangs over the edges of the bowl. Spray with non stick spray like Pam.

Line the sliced swiss rolls beginning in the center of the bowl until all slices are used, about half way up the sides of the bowl.

Pour the melted ice cream into the bowl.

Use a spatula to even out the melted ice cream.

Wait!  Don't waste all of the crumbs from the swiss rolls.  Sprinkle them onto the bottom of the cake!

Cover cake with plastic wrap and freeze for 24-48 hours.

Remove from freezer. Place a plate or cake plate over the top of the bowl. Flip plate and bowl of ice cream with frozen cake over. Remove the bowl and the plastic wrap and serve!

Hint: ensure that the plate you are using has a lip around the edges to catch any melted ice cream!

What a simple and delicious treat. 

Enjoy!

Apple Cranberry Cake

What a fabulous weekend! Was it really October?  Did anyone else spend time enjoying the gorgeous weather?  I couldn't help but peel the apples for my apple cranberry cake outside while enjoying the sun hitting my back as though it were a warm summer day!  (Hence the grass underneath the bowls.)

I was also a little sad when making this cake since my apples came from the grocery store and not an apple farm. Nevertheless, the courtland apples tasted as yummy as ever, and with an addition of fresh cranberries to my apple cake recipe, doubled, this dessert was delicious!

Remember; do not discard of the apple peel!  The nutrients are good for you and apple chips are yummy!  Link to this post and scroll down to learn how to make apple chips.

Another tip...to prevent apples from browning, use the juice of one lemon and immediately roll peeled apples in the juice.

An apple corer or this kitchen aid apple slicer contraption works well to core and cut up the apples.

Once cut, discard of apple cores.

Or, take a picture, and then discard!

Next, pile up all of the apple pieces into the food processor and let it slice away. Follow the recipe from this post to make this cake. Remember, I doubled the recipe for the dough.

Since I doubled the recipe for the dough, I used a 9 x 13 inch dish to make the cake. Spray it with a cooking spray so the cake will slide out easily.

Spread the first batch of the cake mixture PLUS a quarter if the second batch over the surface of the pan. Next, alternately layer the apples and fresh cranberries. I used about half a bag of cranberries. I placed the cranberries on top of the sliced apples by hand. By placing them, they were evenly distributed throughout the cake. Continue to layer apples and cranberries. Pour remaining cake mixture and spread over fruit. Sprinkle with additional sugar and cinnamon if desired.

Bake at 350 for about 50-60 minutes or until golden brown.

I loved the tartness of the cranberries combined with the sweetness of the sugar and cinnamon coated apples.  Mmmm...The aroma created in the house when this cake was baking made my mouth water. And it will when you make it too! Enjoy.

Camera Cake

It was Rich's Uncle's birthday yesterday.  Since he is a photographer, Rich commissioned me to make him a camera cake! That husband of mine...he has so many good ideas! 

Let me remind you that I am not such an experienced cake maker/designer. The first fondant cake that I made was a Montreal Canadien's Cake for Rich's birthday last year.  The second one that I made was a cake for my mom's 60th a few months ago. So...I guess this would be my third attempt at being the Cake Boss. This project was different though.  It involved making a cake in the shape of an actual camera. Here's how I did it.

First, I traced my own camera on a piece of green cardstock, cut it out and made it into a stencil. Next, I placed it on top of the rectangular cooled cake and cut around the edges of the stencil with a knife.  This created the first layer. I repeated this step to create a second layer. I smeared chocolate fudge frosting on the first layer which acted as glue that held the two layers together. To create the "camera lense," I cut out a circle using a circle cookie cutter and attached it to the main part of the cake with toothpicks.

Dirty icing the cake adheres the fondant to it.  This part was really messy!  Note to self, when dirty icing a cake, stick to vanilla frosting!  The chocolate frosting seemed thicker than vanilla, and made a big mess! While the cake chilled in the fridge, I prepared the fondant.

To make black fondant, I added about 2 teaspoons of Wilton black Icing Color to white fondant. Remember to always wear gloves to colour fondant!  

I melted some white candy melts and put them into a piping bag to pipe some other details.

The cake really began to take shape.

For an amateur, it looked alright!

Rich was really impressed.

But George's reaction was priceless!  He was thrilled and did not want to eat the cake!

The photographer in action!

Have you seen any of George's work before?  He is a very talented landscape photographer. Check out the trailer for one of his DVDs, Unforgettable Canada.  The photos in the DVD are from his best seller, "Unforgettable Canada" that sold over 50, 000 copies.

It was hard to cut into the cake, but we managed!

Happy Birthday George!

Cake Balls

My girlfriend Jen came over for a lesson on how to make cake pops. She took home the cake pops and I was left with a few cake balls.

Mix it up Jenny!

A proud cake pop rookie, showing off her stuff!

Don't you just love our aprons?  Check out Sassy Apron at Etsy.com for the cutest handmade aprons.

We were having too much fun!

To make cake balls, follow the basic cake pop instructions.  I still inserted a stick into the ball, but removed the stick and placed the ball on a parchment lined cookie sheet to set. Add decorations immediately.

Simple and sweet!  Here is the final product.

Rice Krispy Birthday Cake

My aunt is always so busy making dinner and dessert for everyone else's birthdays, so for her birthday, I decided to whip something together in no time at all.  For all of you who really want to make a cake but feel that it is too difficult, here is the perfect idea...a Rice Krispy Cake!

Generously spray a spring form pan with non stick cooking spray. Prepare the Rice Krispy cereal mix as you would to make Rice Krispy Squares.  Click here for the recipe.

While mixture is still warm, pour into the spring form pan.  Using a buttered spatula or buttered hands, press mixture evenly and add sprinkles for additional colour.  Let set and cool. 

In the meanwhile, roll out some fondant and use alphabet cookie cutters to cut out a happy birthday wish.

Once the cake cools, arrange the letters on the cake and use chocolate frosting as glue to set the skittles in place.

Mmmm....I love skittles!

Transfer to a plate and serve!

For guaranteed freshness, eat the same day.

Sponge Cake

I have always loved the taste of my aunt's moist, lemony Passover Sponge Cake. However, when I attempted to make Sponge Cake last year, I must have done something wrong.  I was so upset that after using 9 eggs and separating them very carefully, the cake did not rise as it should have. This year, I asked my aunt if she could teach me how to make it properly. My vision...to photograph her as she baked a sponge cake for our seder. What a great success!

On a side note...you might recognize my aunt from her second home located at Bayview and Eglinton called Duff's Famous Wings.  When she is not at the restaurant working, she is often at home cooking up a storm for the family, always making delicious meals and desserts. I thought that I could learn a few tips from her. The pressure she felt while I was taking photos of her as she was making the cake was too cute!  She did it though and made a yummy cake. Thanks Auntie Helen!

Here are the ingredients you will need. 

Here is a list of some of the supplies you will need:

-stand mixer with two bowls  (key to being efficient)

-whisk attachment

-bowl for separating the eggs

-lemon zester

-lemon juicer

-measuring cups

-strainer

-spatula

-10" tube pan

How to Make Auntie Helen's

 Sponge Cake

Separate 9 eggs one at a time.  Be sure that none of the yolks mix with the whites.  I suggest using your hands.  After all, they are your best tools in the kitchen!

Lots of eggs are used on Passover! 

I used 30 the other day, just to make matza balls!

Grate the zest of two lemons.

Be sure to wash the outside of the lemons before using them. 

Juice the lemons.  Rolling them on the counter first, produces more juice.  Cut in half and extract as much lemon juice as you can. Use a strainer to strain all of the pulp and seeds. 

   

Add sugar and lemon juice to yolks.  Beat until fluffy.

Continue to add sifted cake meal, potato starch and lemon rind to egg yolks. Beat and set aside.

In a separate bowl, beat egg whites and salt. Auntie Helen's tip: The egg whites are ready when the bowl is flipped over the whites do not fall out!

Fold beaten egg whites into batter.

Looks good!

Pour into an ungreased 10 inch tube pan.

Bake at 350 for just over an hour.

Remove from oven.

Invert pan immediately and let cool for 2-3 hours.

Tada!  This looks so much better than mine did last year.  It even makes a spongy sound when squashed!

To make your own Sponge Cake follow the recipe below.

9 eggs separated at room temperature
2 cups white sugar
6 tablespoons water
2 ½ teaspoons grated lemon rind
¼ cup lemon juice (approximately 2 lemons)
1/2 teaspoon salt
¾ cup cake meal
3/4 cup potato starch

In one bowl, beat egg yolks with water, lemon juice and sugar until light and fluffy. (3 minutes at medium speed using an electric mixer). Gradually add cake meal, potato starch and lemon rind and continue beating for an additional 2 minutes at medium speed.

In a separate bowl, beat egg whites with salt until a very firm peak is formed. Fold beaten egg whites into batter gently but thoroughly.

Pour into an ungreased 10 inch tube pan, and bake in oven at 350 degrees for one hour and 10 minutes, or until cake springs back when touched lightly with finger.

Invert pan and cool thoroughly (a few hours) before removing cake from pan. Shave inside of cake with a sharp knife to easily remove it from pan.

For a real treat, top with whipped cream and berries. 

Enjoy!