I have made ice cream cakes and cupcakes before, but I needed to share this on here to show what I just learned. Even though it’s past summer and you might not care about ice cream anymore. Even if you never considered making ice cream cakes before. I am here to tell you that they are fairly easy, and definitely easier than making a layer cake. Both the decorating and the making parts.
I don’t often make bundt cakes, even though I own a regular bundt pan and a mini bundt pan tray. Part of it is I am still looking for my perfect bundt cake recipe. They are denser than regular cakes, and I understand why, but I am still hoping to come around to them a bit more. Do you have a favorite recipe? This recipe was good…it is definitely sweet with a LOT of frosting to go around. I actually had extra frosting that we saved just in case…but then ended up tossing it. Next time I would maybe make a little less frosting just because the cake didn’t need as much. It is a moist cake, and I like the cinnamon swirl in it. I could even see making more of the cinnamon layer and doing a second layer of it.
My frosting didn’t come out as nicely as Bridget’s did, but the mini ones look nice. I would say maybe I needed more sugar to thicken the frosting, but it was as sweet as I could handle it as is.
This is a special time. The Fudgelet is turning 2, K is celebrating a birthday larger than 2, and it’s the middle of summer. I actually did not make this cake this week, although maybe I should. Either way, it is a great cake for celebrating special times…or just to celebrate cake. That’s the reason I made this one. I was watching a bunch of YouTube videos of cake decorating, particularly this channel and was inspired to make a cake. In particular, I loved their unicorn cake with rainbow sides. I had tried an ombre finish before, but the more I worked the frosting, the finish just turned…pink. It was a yummy cake, anyway, so I figured I didn’t have much to lose.
Alas, I am still on the search. These cookies looked like they would be identical to ones I have (so far) only found back home. The cookies back home are simply called “chocolate tops” and are amazing. The cookies are thicker and closer to shortbread, and the frosting is the kind that is almost crunchy and super firm when set. I will need to experiment, but in the meantime, I will share these cookies. Not the same, but still yummy, and still worth sharing.
In fact, I did share them. You can see some “unique-ly decorated” cookies below.
I took some to a friend who had just moved. Moved houses with a toddler. And a newborn. Craaaaazy. But, it’s their forever home, so she isn’t so nuts to move for that reason. The Fudgelet and I visit often since he loves all three girls, as do I. The whole family have names that start with A. The first daughter was because they liked the name, but then with the second…it would be odd if her name didn’t share an A, since she would be the outsider. But then it also makes them the family of all A’s, which can seem odd to some people. We promised her it was fine and we wouldn’t think less of her, haha.
Anyway, these cookies were great because I could make the dough in advance and then when I knew we would be getting together, I baked and frosted them during nap time.
See the baby monitor?
So, these may not be proper “chocolate tops” but they are still yummy and maybe you would also like to try them. Or maybe you have a recipe I can try that is closer to my dream cookie?
Directions for Chocolate Frosting Topped Vanilla Cookies
Adapted from Chocolate Chocolate
For the cookies
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 sticks (1 cup) butter, softened
- 1 cup vegetable (canola) oil
- 1 cup superfine sugar (or finely ground granulated sugar)
- 1 cup confectioner’s sugar
- 4 egg yolks
- 1 Tablespoon vanilla extract
Whisk together the flour, baking soda, cream of tartar, and salt. Beat the butter on medium speed for 2-3 minutes to make it a bit fluffy. Then, on the same speed (lower if necessary, higher if you can manage without making a mess), beat in the oil in a steady stream.
The mixture will be liquidy. On low speed, or begin stirring by hand then switching to the mixer, stir in the superfine sugar. Beat for 2 minutes on medium speed, then do the same with the confectioner’s sugar for another 2 minutes.
Beat in the egg yolks and vanilla for a minute until the mixture is well-combined.
Again on low speed, or by hand, stir in half of the flour mixture. Add half again, then the remaining amount, scraping down the sides of the bowl and making sure the flour is just barely combined. The dough will be very soft and a bit crumbly.
Press it into a ball and wrap in plastic wrap. Refrigerate for at least 5 hours or freeze for 1 hour until the dough is firm and not too sticky. You can make the dough up to 3 days prior to baking.
Preheat the oven to 375 degrees F when ready to bake. Prepare baking sheets with baking spray/parchment/liners. Take 2-Tablespoon-sized balls of dough and roll them into balls. Flatten them lightly, but not all the way because they will spread.
You just want the top to be flat. Bake for about 15 minutes, until set and golden on the edges. Rotate the pans halfway through baking.
Let the cookies cool on the pans for a few minutes before transferring them to wire racks.
While the cookies cool completely, make the frosting.
Battle of the Cakes, you ask? Yes. At the verrrrry end of 2015 and very start of 2016, I was on a cake-making fix. I made two similar cakes back to back. Normally I struggle with cakes, but I’ve been giving myself more practice and these two cakes came together pretty easily. Even the frosting was…dare I say…fun?!?!? Since the cakes are so similar, this is almost like a throwdown for me to compare them. If I had to pick one cake in its entirety, it would be this one. But, the frosting for the other cake was both easier to make and easier to frost the cake. This one is richer, and the other one is a bit sweeter and lighter (texture and taste). This is much more buttery and creamy.
Today’s post is not about a recipe for sugar cookies. Basically, I just used another blogger’s recipe which worked really well. This is more a “if I can do it, you can do it” post. I am horrible with decorating and making things look pretty. I’m not a big fashion person, home decorator, cake decorator, etc. Don’t get me wrong, I would love to be that person. I see other people do it and am always impressed. Many of my friends are that way, which makes me both sad that I am not better, but also okay since I can always ask their advice. I am better at other things, and I am satisfied with that. Most of the time. Then there are times when I decide to stretch my limits. I am here to tell you to stretch your limits as well. You could surprise yourself with how good you are.
After K commented on how many cookies I had been making recently (and he had a point), I decided to branch out. And not just make brownies (although I did that later), but make something special. Cake, it was! I didn’t want to make just any cake I’d made before, but rather wanted to try something new. Because I was making it for K, I wanted to do coffee frosting. My pictures might look a bit different for the frosting than when you do it. The recipe called for just dumping the instant coffee into the frosting, which is different than I’d done before. I tried it, and it was not a good idea. So, I’m including directions to match what I’ve done before.