Tag Archives: Valentine’s Day 2015

Mini Red Velvet Vanilla Ice Cream Cakes

13 Feb

February 13th, 2015

Valentine’s Day is tomorrow and for those who celebrate this, I hope you have a very romantic day and evening with your special someone. And for those who prefer to make it low-key and will be staying in, may I recommend some red velvet vanilla ice cream cake? I’ve been dying to make homemade ice cream cake for some time now since one of my guilty pleasures is Baskin Robbin’s ice cream cakes. And Valentine’s Day was the perfect opportunity to experiment. I had extra layers of cake left from my previous red velvet cake post and used a similar vanilla ice cream recipe I made for these macaron ice cream sandwiches to put together these mini red velvet ice cream cakes.

To save time, you can definitely break the steps up into multiple days– bake the cake on day one, then the following day make the ice cream base, and on the third day churn the base. On the same day of churning the ice cream base assemble everything together. This dessert can be made a few days in advance and can be kept in the freezer until ready to serve.

I’m looking forward to devouring my Valentine’s Day dessert tomorrow!

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Red Velvet Cake, recipe can be found here

Vanilla Bourbon Ice Cream
1 ½ C heavy cream
1 ½ C milk
⅔ C + ⅛ C sugar
pinch of salt
6 egg yolks
½ tsp vanilla
Yield = 1 quart (enough to fill 6- 3×3 inch cake rings)


  1. Heat the cream, milk, sugar and salt. Add the vanilla powder remove from the heat, cover and let steep for about 20 minutes.
  2. In a separate bowl, whisk the yolks.
  3. Temper the yolks with some of the heated milk mixture. While slowly adding the milk, whisk the mixture constantly. This prevents the yolks from curdling.
  4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.
  5. Heat until the mixture thickens and coats the back of a wooden spoon.
  6. Strain the mixture into a clean bowl. Place bowl over an ice-bath to stop the cooking.
  7. Place a piece of plastic directly on the surface of the base. Allow the ice-cream base to cool in the refrigerator overnight.
  8. Churn ice cream the next day.
  9. Place ice cream in a clean container. Allow it to firm up in the freezer for about 20-30 minutes.

Chocolate Ganache Drizzle
50g dark chocolate, chopped
50g heavy cream


  1. Place chopped chocolate in a heat-proof bowl.
  2. Heat the cream to a slight boil. Remove from heat and pour into the chocolate. Stir to combine.

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To Assemble:

  1. Gather cake layers and cut to the diameter of the ring mold.
  2. Line molds with acetate cake collars. These can be found on Amazon in the Home & Kitchen department.
  3. Place molds on a sheet pan that will fit in your freezer.
  4. Place cut cake pieces inside the bottom of the ring. The cake piece will serve as the base for the ice cream.
  5. Once ice cream is firm enough, carefully fill the remainder of the ring with ice cream. Work quickly as ice cream will become soft. Repeat for the rest of the molds.
  6. Carefully cover the tops of the ring with plastic wrap and place the sheet pan containing the molds in the freezer for a few hours or overnight.
  7. To serve: drizzle with chocolate ganache and other desired toppings.
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Valentine’s Day Countdown- Red Velvet Cake

11 Feb

February 11th, 2015

Valentine’s Day is just 3 days away and I have my second round of Valentine’s Day desserts to share. I’m sure red velvet everything is showing up on Pinterest boards as people are most likely trying to plan what to make. I knew the red velvet cake was on my agenda for Valentine’s Day, as this is what I’m bringing to work to share.

It’s a simple cake and you can’t go wrong with a classic red velvet.

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Red Velvet Cake
2 ½ C Flour
1 ½ C Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cocoa Powder
1 ½ C Canola Oil
1 C Buttermilk
2 Eggs
1 tsp Vinegar
1 tsp Vanilla Extract
red food coloring

Yield = 3 – 6 inch cakes


  1. In a mixer bowl combine the oil, buttermilk, eggs, vinegar, and vanilla extract. Using a paddle attachment, mix to combine.
  2. Add the food coloring until desired shade of red is reached.
  3. Add the sugar and mix to combine.
  4. In a separate bowl sift together the flour, baking soda, salt and cocoa powder.
  5. Add the dries to the wet mixture in three additions, mixing well after each addition.
  6. Divide batter evenly into prepared cake pans, about halfway full.
  7. Bake at 350F for 20-25 minutes. Cake should be done when it springs back from touch. Or insert a toothpick in the center and if it comes out clean, then cake is done.
  8. Allow cakes to cool completely before frosting. 2015-02-08 05.12.192015-02-08 05.16.50

Cream Cheese Frosting:
8 oz cream cheese, softened
5 oz butter, softened
12 oz powdered sugar, sifted
½ tsp vanilla extract
Yield= enough to frost a 4 layer 6-inch cake.


  1. Paddle the cream cheese in a mixer bowl to soften.
  2. Add softened butter in chunks. Mix thoroughly, scraping down the sides of the bowl as needed.
  3. Add sifted powdered sugar in multiple additions, mixing and scraping in between.
  4. Add vanilla extract.

To assemble the cake:

  1. Divide cakes, lengthwise, into even layers. The cake recipe will yield more than 4 layers, so feel free to make the cake taller. (I went with four layers).
  2. Spread cream cheese frosting on the first layer.
  3. Add the second layer and repeat with the frosting. Repeat with other layers.
  4. Apply a thin crumb coat to the cake. Refrigerate to set the crumb coat.
  5. Apply a final coat to the cake.
  6. Decorate as desired.
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Strawberry Mousse in Mason Jars

2 Feb

February 2nd, 2015

Valentine’s day is around the corner and I’m starting the Vday desserts early. My first round of desserts for this Hallmark Holiday is a light strawberry mousse with a graham cracker crumb bottom. I adopted the mousse recipe from Miette’s baking book. They use this mousse recipe for their Strawberry Charlotte cake, but I turned it into individual serving sizes in these adorable mini mason jars I found. It’s like taking a shot of delicious sweetness. Instead of using fresh strawberries, I grabbed a package of frozen strawberries, which worked out the same. Let me tell you, my kitchen was filled with strawberry aroma as they cooked on the stove top.

Another option is to make a layered mousse cup, alternating with the graham crumbs and mousse. I opted to put the crumbs at the bottom and top and topped them off with strawberry chunks that I reserved when straining the strawberry juice. These jars of heaven are definitely cute for entertaining, and even more delicious to taste! Here’s to the beginning of February and to the countdown to Valentine’s Day!

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Graham Cracker Crumbs Bottom
¾ C graham cracker crumbs
1T sugar
½ tsp cinnamon
2T melted butter

Y= enough to fill the bottom of six 4 oz mason jars and for toppers


  1. Combine crumbs, sugar, and cinnamon in a bowl. Stir to mix.
  2. Add melted butter and mix to combine.
  3. Spread crumb mixture on parchment-lined sheet pan. Bake at 320F for 8-10 minutes.
  4. Remove from oven. Set aside to cool.

Strawberry Mousse, adopted from Miette’s book
1-16oz bag of frozen whole strawberries (Miette uses fresh strawberries)
1/3C sugar
1 tsp lemon juice
1T water
2 tsp gelatin
3/4C heavy cream

Y= enough to fill six 4 oz mason jars


  1. Combine strawberries, sugar, lemon juice, and water in a saucepan. Heat on medium heat, stirring occasionally, until the mixture becomes juicy.
  2. Strain the strawberry juice into a clean bowl. Set aside the strawberry pulp.
  3. Take about half of the juice and return it back to the saucepan.
  4. Sprinkle gelatin over the other half of the juice. Whisk to combine.
  5. Add the gelatin-juice mixture to the pan with the rest of the juice. Heat on low until gelatin dissolves, whisking slightly.
  6. Strain the juice into a clean bowl. Allow to cool completely.
  7. Whisk the heavy cream to a medium peak.
  8. Fold in the cooled strawberry juice, a little at a time until streaks are gone.
  9. To assemble: Fill bottom of jars with some of the graham cracker crumbs. Spoon or pipe strawberry mousse to fill the rest of the jar.
  10. To garnish: Top with some of the strawberry pulp and any leftover graham crumbs. Refrigerate to chill before serving.
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