Monday, June 15, 2009

Bake & Freeze

Blog 163 – Friday, June 12, 2009 Hot and sunny, temperatures in the low 90’s.
Planning for dinner on Saturday, a decision was made to serve ice cream cake in celebration of anniversaries – the Mercer’s and the Larrison’s. Having always purchased a cake of this type in the past, I thought it would be a good idea to make the cake of choice instead. Sifting cake flour, I carefully added it to the wet ingredients a little at a time and beat it on low speed for a minute. A quick scrape of the bowl and the beater was lowered again into the thick creamy mixture for another two minutes – all the while I drizzled the pure vanilla into the bowl. Now pouring the fragrant batter into readied, nine-inch rounds they are baked to a golden brown. After cooling and removing them from the pans, I placed the layers into ziplock bags and froze them. Next, was the molding of French vanilla ice cream into a lined cake pan and freezing it as well. This was not your usual baking procedure and took two full days to completion. Mixing the confectioners sugar with butter and cream and more pure vanilla was the final step before the "cake building" began. Stacking, trimming, and frosting – the final product was ready to go back into the freezer until serving. Now all that is left is the sampling and enjoying.

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