I’ve transported a cake fashioned like a hearth engine, sucking in my breath every time the auto hit a bump as I clutched the cake container in a single hand and the wheel inside the totally different.
I’ve lugged a racetrack cake proper right into a bowling alley and hauled a university bus cake proper right into a kindergarten class filled with curious 5-year-olds who couldn’t wait to see what was inside the area. I’ve effectively carried a cake topped with a precariously constructed pretzel nativity scene. And these days, I uncover myself contemplating how best to ship a cake to a college dorm.
Reading: How to travel with ice cream cake
What I not at all found was methods to journey with ice cream cake or ice cream cupcakes, as a buddy wanted to do for her family’s Easter gathering.
Plates readers offered just a few choices. First, Sheri Syverson suggests going with the stream — of melted ice cream. “Here’s a wonderful recipe using melted ice cream,” Syverson says. “It turns out super moist and very light. So here’s the way to carry ice cream cupcakes to a party: Just bake the ice cream into the cake.”
That’s the recipe to make with the youngsters the first day of summer season season break. It couldn’t be easier. You merely combine cake mix, eggs and melted ice cream, which replaces the oil and water you typically add to a cake mix. The recipe offers directions for baking in a Bundt pan, nevertheless you’d merely alter the baking time for cupcakes or a sheet cake. Syverson moreover shared the chocolate marshmallow frosting recipe that tops the cake.
The cake recipe is very easy, I questioned if there have been variations on-line that make the cake from scratch. I truly didn’t see one thing of observe. In its place, everyone raves about this mannequin, which apparently originated, alongside with the frosting recipe, with Anne Byrn, the cookbook creator recognized for doctoring cake mixes.
Within the meantime, you presumably can actually transport ice cream cake or cupcakes for individuals who use dry ice, says Moe Rubenzahl of Santa Clara. “Ordinary ice doesn’t do the job because ice rapidly rises to 32 degrees once it comes out of the freezer, but ice cream is best served between six and 10 degrees,” Rubenzahl says. “The key is dry ice. Available for $1 to $2 a pound, dry ice is frozen carbon dioxide and is a cool, cool minus-109 degrees. I found it at Lucky’s.”
Placed on gloves everytime you take care of the dry ice! Place just a few kilos of dry ice inside the bottom of your cooler, prime with quite a few layers of towels, then the ice cream or ice cream cake. Rubenzahl suggests you study your dessert once you arrive; likelihood is you may need to let it warmth up a bit.
It’s moreover fulfilling, he says, to make dry ice cream by grinding dry ice to a powder and together with it to an ice cream base using a mixer. He explains how in a weblog entry at bit.ly/Dryicecream (that’s a shortcut for the entire internet deal with, which is http://feedme.typepad.com/my_weblog/2013/08/dry-ice-ice-cream.html).
Barbara Quartero despatched an enthusiastic thanks for the reader recipes for eggless cupcakes and cake. “I was so excited today to see the response! I just had to try the vegan golden vanilla cupcake recipe today,” Quartero emailed. “Ms. Perkins was right! Tasty, light and fluffy. It passed the husband test! And the older granddaughters came over for dinner tonight, and they loved the flavor and texture! I got a thumbs up and a home run on it! I would like to thank your reader for a great recipe.
“I can’t wait to try the wacky chocolate cake recipe. In fact, I’m going to purchase the vegan cupcake book. So yummy!”
(In case you missed these recipes, you might discover them on the free Eat Drink Play app for tablets, Kindle and iPads. The cookbook was “Vegan Cupcakes Take Over the World” by Isa Chandra Moskowitz and Terry Hope Romero.)
A reader recognized merely as Chibby has spent years looking for a recipe for a favorite dish from a San Francisco restaurant known as Fantastic Grace. Almost 1 / 4 century prior to now, Chibby fell laborious for a sandwich. “Their so-called vegi-burger was out of this world,” Chibby says, “a delicious blend of ground beans and vegetables in a pita pocket with something like a yogurt blend sauce.
“I have learned that someone named Santana owned the restaurant. I have tried on the Internet to find this recipe and the owner Santana, but to no avail. Please help me. Best sandwich around for us vegetarians at the time.”
Gini must re-create one different San Francisco favorite. She’s going to’t uncover a recipe for an almond torte associated to the one from Victoria Pastry Co. She hopes anyone each has acquired the recipe or has an similar recipe.
Ship recipes and requests to Kim Boatman at HomePlates@bayareanewsgroup.com. Uncover present Home Plates recipes on-line at www.mercurynews.com/home-plates.