Archive for Baking

Sherbet Watermelon

It was HD’s birthday recently, so NK, the brilliant woman that she is, suggested that we make this dessert. HD loves watermelon. I remember once in middle school going over to her house to attempt watermelon carving. It was a delicious task.

It’s the inside that counts. Chocolate!

All you need for this “cake” is two kinds of sherbet, chocolate chips, a good sized bowl (this will make your watermelon shape), saran wrap, and a freezer. It’s important to begin the prep process in advance as to allow for freezing time.

First, line the bowl with Saran wrap. This will allow for an easier time getting your watermelon out of the bowl.

Then take your green sherbet (if you choose lime flavoured, you may be surprised, as we were, to find it actually white in colour. You can account for this with green food colouring) and make a thick layer. It helps to place the Sherbet in a seperate bowl and stir/mix it a little to make it more smooth. But be quick before it melts!

Place your half-finished creation in the freezer. Allow it to harden before beginning the next step.

Mix your chocolate chips into the pink-coloured Sherbet and fill the center of the bowl with this mixture. Smooth off the top and place in the freezer.

Once hardened, flip the bowl over and place the watermelon on a plate. Done!

Slice up as you would any ol’ watermelon.

Eat. (this is the easiest step of them all)

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I Scream “Cake Pops!”

I have been curious about cake pops for some time and decided to try them out for myself. Because I already knew the concept of cake pops, I thought that I would do something a little different. To make things interesting, I didn’t stick with the stick.

Ice Cream Cone Cake Pops

I bought mini ice cream cones, filled ’em up with cake pop mixture and dipped them in melted chocolate. Easy as pie. Maybe…? I have yet to make a pie.

Below is a brief description of my procedure:

After making a cake pop recipe, fill cones with mixture and create ice cream shaped balls like so.

Place tray in freezer for at least a few hours to allow the cake pop mixture to harden. It facilitates the chocolate dipping process.

Melt chocolate. These chocolate thins come in many different colours and were purchased at Bulk Barn. They melt very easily and dry quickly once cake pop is dipped. I combined white with red thins in order to get the red-ish pink colour.

Dip cones in the melted chocolate and voila! Be sure to place some melted chocolate in the cone to act as an adhesive for the ice cream top.

Drizzle another colour on top for a different look.

Enjoy!

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