College Style Fried Ice Cream

As I said last time, this will be my last post for a while, I'm leaving college for summer (yea!) and I'm going to leave with a simple and tasty treat. When I think of fried ice cream I think of baking complications and birthdays at Mexican restaurants. I don't have a deep-fat fryer to begin with. So this is a slight twist to the average recipe, because let's be real, what college student doesn't have ice cream and cereal in their room? Though I wouldn't suggest Chunky Monkey and Captain Crunch, but a fudgey ice cream and cinnamon flavored cereal wouldn't be horrible. Oh the possibilities...


College Style Fried Ice Cream


1 pint of vanilla ice cream (or desired ice cream, I have Ben & Jerry's Cake Batter)
2 cups of Cinnamon Toast Crunch (or desired cereal)
2 T. butter, melted
3 T. honey
1/8 tsp. cinnamon

Fresh Scoops

Crunched cereal and butter

Scoop desired size of ice cream scoops and place on either a plate or baking sheet. My fridge can only hold plates and I don't have an ice cream scoop so my spoon created small scoops. Freeze for about an hour or more; until they're firm.

Scoops rolled in cereal mix

In a shallow bowl, crunch cereal and mix with melted butter until mixed. Then roll ice cream scoops until completely covered in cereal. Freeze overnight. If you wrap them in plastic wrap, they can be frozen for a longer period of time.

Scoops with honey drizzle

When ready to serve, stir the honey and cinnamon in a microwave safe cup or bowl and microwave until smooth and runny, about . Place ice cream scoops into bowls and drizzle with honey mixture. Serve immediately.

Some ice cream/cereal combinations probably won't work with the honey drizzle so you might want to leave it off. You can also use normal toppings like chocolate and caramel, and they are good enough to eat without a drizzle even.

Until I bake next, I'm Sarah

Peace

Cooking Storage in Small Spaces

One of the biggest problems with baking in small spaces is limited storing space. As I'm in a college dorm, what little storage I have goes to clothes and other material goods - not baking. However, I've made it work. Here are some tricks that I use.

I have a drawer in my dresser that I use as a 'pantry' and goods area:

I fit (from left to right) food coloring, cinnamon sugar, sprinkles, coffee, coffee creamer, vanilla and almond extract, large plastic bags, saran wrap, aluminum foil, four, powdered, granulated and brown sugar, cookbook, salt, honey, tooth picks, baking soda and powder, corn starch, coca powder, cinnamon, rolling pin wrapped in silpat, small plastic bags, cooking spray.

 

 

And it some how still closes shut without problem. Just so you know, the dimensions are 25"x20"x5". Of course all perishables are kept in the fridge.

I also keep all my utensils (minus everyday plates and forks, etc) inside a plastic tub that I store in my closet. I could/should go to the next size up but the lid closes, so I'm not complaining. The dimensions are 14"x10"x7".

 


Pretty much everything that I showed at the beginning of the blog fits in there. The key is to stacking and layering. A deep bowl can hold lots of things and spatulas can fit under the roundness. A flat dish can hold a folded apron if you want to keep it there. Another way to organize it is by importance or by what you use more often. If you want to keep two smaller boxes, one for more used/common items and the other for less used/unique items, that would work also.

I keep my sheet cake pan, cookie sheet, and container in a cloth bag that either hangs from a doorknob or is in its true spot at the top of my closet. I could probably fit them in my drawer but this is just how I've had it.

I'm going to leave for the summer with one last treat to cool off with. Hint: cinnamon toast crunch.

Until I bake next, I'm Sarah
Peace

Freeze and Bake Chocolate Chip Cookies

The problem with wanting a few cookies is that you'll have to bake 2 dozen in the process. However, if you make the dough and then freeze it, you can bake as many as you want when you want to have the cookies. All you have to do is add some time in the oven to compensate. You don't have to use the recipe I use below, it should work with any basic cookie, like sugar, peanut butter, and such.


Freeze and Bake Chocolate Chip Cookies

Small and large bowl, measuring cups and spoons, whisk, spatula, cookie pan, plate, plastic bags, flat spatula

2 1⁄2 cups all-purpose flour                          1⁄2 cup granulated sugar

3⁄4 tsp. baking soda                                          2 eggs

3⁄4 tsp. salt                                                           2 tsp. vanilla extract

20 Tbs. unsalted butter, melted                 12 oz. semi-sweet chocolate chips

1 cup firmly packed light brown sugar

Mix together the flour, baking soda and salt in a small bowl. Set aside. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until combined. Add the eggs one at a time, beating well after each addition, then beat in the vanilla.

Gradually add the flour mixture and whisk until just combined. Using a spatula, fold in the chocolate chips.

Drop the dough by rounded tablespoonfuls onto a cookie pan or plate and put into the freezer for about 30 minutes. Once the drops are frozen, place into a bag to store. This recipe makes a lot, so the bag should last a while if you allow it.

When you’re ready to bake the cookies, preheat the oven to 350 and place the frozen cookies onto a cookie sheet. Bake until golden brown, 15-20 minutes.

Until I bake next, I'm Sarah

Peace

Basic Baking Problems Podcast

I interviewed my mother and sister on simple problems that they've had before in baking. Mary is a dentist in Kansas but always bakes. In her first apartment she had one of the smallest kitchens there is. Katie is a college student, also in Kansas, and though her kitchen is bigger than my mom's first kitchen, it could use some more counter space.

Podcast Powered By Podbean

I want to mention that when we talked about high elevation, the area we have baked in was around 8,600 feet above sea level. If you have any questions to the answers, just leave a comment and I’ll try to respond to them. Baking in all sorts of places is possible, just don’t give up.

Until I bake next, I'm Sarah

Peace

Here is a transcribed copy of the interview. I know it's hard to understand my family at times, so here it is written down. :)

Podcast Script

Really Chocolatey Pie

Now this pie isn't for the week of heart. My mother loves chocolate and so my father and I created this pie. It's simple to make, store, and serve but its rich because of all the chocolate.

Take a store bought pie crust, preferably an Oreo or chocolate one, and put a layer of chocolate frosting. Then sprinkle broken candy as a layer, we chose kit kats. Put another layer of chocolate frosting. Then top with a layer of whip cream and the option to sprinkle more candy pieces. Store in the freezer.

Until I bake next, I'm Sarah

Peace

Panless Tart

I don't have a tart pan, mini tart pan, or even a cupcake pan as previously established. But I want to make a raspberry tart. The presentation isn't whats key to me - flavor is key. I've read that you can use a spring form pan (used for cheesecakes) or even pie pans, but I have neither. The only dish I have with sides is a Le Creuset baking dish that holds about 16 oz (aka, it's not big).

Finished tart

Solution: Most tart pans are 9-11 inches wide and about an inch think. Get basic foil paper, find a round object (like a plate) within those inches and put the object in the middle of the foil. Leave room to fold and scrunch but keep the bottom flat. Try not to poke any holes through. Once the round bottom is formed, fold the foil to create an edge. You can get creative and do a zigzag design that most tart pans have or just keep it a simple flat edge.

Fresh Fruit Pan-less Tart


Utensils needed: small, medium, and large bowls, measuring cups and spoons, whisk, large fork, plastic wrap/bag, knife, small/medium saucepan, spatula

Crust:

1 egg yolk                                               2/3 c. powdered sugar

1 T. heavy cream                                 ¼ t. salt

½ t. vanilla extract                            8 T. (1 stick) unsalted butter, cut into pieces

1 ¼ c. all-purpose flour

Separate the egg yolk and whisk in a small bowl yolk, cream, and vanilla then set aside. In a large bowl, mix flour, sugar, and salt until combined. Scatter cold butter pieces over the top of the flour mixture and using a large fork, cut and mix the butter until the mixture resembles coarse cornmeal; around 5 minutes. Add half of the egg mixture and partially mix with fork, then add the second half and mix completely. The dough should start to clump and stick together. Place the dough in plastic wrap or a plastic bag and press into a flat 6-inch disk-like shape. Refrigerate for at least 1 hour.

While letting the chilled dough soften slightly at room temperature, time to make part of the pan. Get out some aluminum foil and rip out two equal sheets just over a foot long. Place a plate about 9-inches in diameter in the middle and place something heavy on top. Create a definite flat, round bottom and then fold the extra upwards. Fold the edges backwards in half to create a firm edge, about an inch high. Remove the plate and fold the extra edges in. For a more decorative look, crimp the edges to make a zigzag edge.

On a lightly floured surface, roll out the dough until it is able to cover the bottom of the foil and over an inch in extra. Try to get an even width. Carefully fold the dough in half and then half again into a triangle. Place the tip in the center and unfold. Place the plate on top of the dough and slightly press down to get a slight impression. Trim the edges of the crust by cutting/snipping any dough past the foil edge. Freeze for 30 minutes.

Adjust the oven rack to the middle and heat the oven to 350 degrees, if you actually have a tart pan go up to 375. Set the tart pan on a baking sheet. Take a sheet of foil and place over the tart dough and over the edges. Fill the pan with baking weights or coins. Bake for 15 minutes, rotate, and bake for another 15 minutes. Carefully remove the weights and foil by peeling the corners of the top foil into a pouch. After a few seconds, the foil will actually cool off to touch. Continue baking until the crust is a deep golden brown, 5-10 minutes. Transfer to a wire rack or cool towel to cool completely.

Filling:

2 c. half-and-half                               3 T. cornstarch

½ c. granulated sugar                     4 T. unsalted butter, cut into pieces

Pinch of salt                                        1 ½ t. vanilla extract

5 egg yolks

In a separate medium bowl, whisk the separated egg yolks, cornstarch, and remaining 2 T. of sugar together until smooth. In a medium saucepan over medium-high heat, bring the half-and-half, 6 T. of sugar, and salt to a simmer (little bubbles on the edge and steaming) stirring with a spatula occasionally.

Simmering half&half mixture

Yolk mixture

Turn off heat and slowly whisk about 1 cup of the hot half-and-half into the yolks. Put the half-and-half mixture back on medium heat. Then slowly whisk in the yolks back into the simmering half-and-half mixture. Whisking constantly, return the mixture to a simmer and cook until thickened and a few bubbles burst on the surface, about 30 seconds, this is very quick. Remove from heat, whisk in the butter and vanilla.

Thickened mixture

Butter and vanilla added

Lay a sheet of plastic wrap flush to surface of the cream but away from the sides of the pot until cool enough to not melt the plastic. Refrigerate until cold, about 3 hours. The plastic prevents a skin from forming.

Once everything is cooled, whisk the pastry cream and then spread it over the bottom of the baked and cooled tart crust. When about to serve, place cleaned fruit on top. I used raspberries but you can use strawberries, blueberries, blackberries, kiwi – think of it as a classy fruit pizza. Cover with plastic wrap and keep refrigerated.

Covered tart

Add fruit in any design

I didn't keep track of time this recipe, but I got everything (from the dough to the decorating) done in one day.

Until I bake next, 
I'm Sarah

Peace

Sugar Cookies

At home there's a good chance that there are some cookie cutters lying about. My home always had buckets of different shapes. But here at college - I have zero cutters. I'm also a college student which makes finding the time and money to go out and by cutters limited. Here comes household cookie cutters! There are cups, using a knife to cut shapes, and random cookie cutters you might actually have (I have a cutter of my school mascot for some reason).

Another problem with sugar cookies is that you have roll out the dough and in small spaces that can be hard. The first way to help with that is cut in smaller batches; cut the ball of dough into small chunks.

Sugar Cookies

Makes: ±2 dozen     Cookie prep time: 15 min    Fridge time: 6-8 hours    Bake time: 1 hour   Icing prep and assembly time: 1 hour

Utensils needed: measuring cups and spoons, spatula, whisk, large & small mixing bowls, plastic wrap, flat spatula, small dish, cookie sheet, container, 4 spoon, 2 small bowls, 4 sandwich size plastic bags

The Cookie:

1 c. butter, softened (2 sticks)         1/2 t. almond extract
1 c. granulated sugar                           2 1/4 c. all-purpose flour
2 eggs                                                         1 1/2 t. baking powder
1 t. vanilla extract


In a large bowl, using a whisk cream butter and sugar until grainy-smooth, 2-4 minutes. If not using a mixer, cut butter into smaller pieces to mix and use a knife to help declump the whisk. Whisk in eggs and extracts until fluffy, 3 solid minutes. In a separate small bowl, combine flour and baking powder with a spatula. Stir flour mixture in creamed mixture and combine well. Using the spatula, form the dough into a ball and place on a square of plastic wrap to wrap tightly or a plastic bag with the air removed and refrigerate for 6-8 hours or overnight.


After the refrigerated time, preheat the oven to 375 degrees and have the racks at a normal medium height. Cut off a 1/3 of the dough and put the rest back in the fridge. On a well floured surface with a floured rolling pin, roll out a section of the dough to 1/4-inch thick. If you don't trust the cleanliness of your table like me, lightly flour another pan. If you also don't have a rolling pin like I do, use a smooth round object like a can, water bottle, and the longer the object the better. I have a jar of peanut butter to use.


Flour your hands well as this is a sticky dough but with flour it gets better. Work the dough with your hands a little and start flattening the dough with your hands. Flatten your dough and flip it over, reflouring the pan/table if necessary. Flip and roll until until the dough doesn't stick anymore and is 1/4-inch thick.


Get a small flat dish like a plate and put flour in it, this will be to dip the edges of your cutters and cups into so they don't stick. Cut out cookies using cups (an elongated cup can be an oval), cutters, or knifing a shape and transfer using a flat spatula to the cookie sheet (spray or butter if not non-stick). Smash and reroll the dough after you get as many cookies as you can out. If the dough becomes too sticky to work with but back in the fridge and get another section. The very last scrapes of the dough I always smash together and either mold into random shapes or eat it (which isn't good because of the raw eggs...)


Bake 8-12 minutes or until edges are lightly golden brown. Using the flat spatula remove done cookies to another pan or a wire rack to cool for 30 min to an hour. If your oven is browning the cookies too quickly, lower the temp to 350 and increase the time. If you only have one cookie sheet like me then lay a cool damp washcloth under the cookie sheet to help it cool off quickly.

The Icing/Assembly:

2 tubs of store bought icing (preferably white so the color comes through)
food coloring


As the cookies are done and cooling, get two small bowls out and separate the icing into 4 equal shares. Then add food coloring. I'm made blue, red, green, and kept the last section white. Taking a plastic bag and using the spoon for that color, fill the bag but leave room at a corner. Then cut a small corner off, the diagonal line you've made should not be longer than 2 cm. The smaller the cut the thinner the icing will come out. Now you can decorate the cookies with lines, dots, zigzag, outlines - don't forget the sprinkles!

Until I bake next, I'm Sarah

Peace

Cupcake-in-a-Mug

You might have heard of these little things called 3-2-1 cupcakes and they are perfect if you don't have the space to make and keep a full cake. The recipe is simple and the directions are even easier.

All you need to do is get 1 angel food cake mix (the kind that only adds water) and 1 cake mix of any other flavor. Put inside a big plastic bag to mix together and store. I used a chocolate fudge cake mix.

In a microwave safe mug, add 3 T cake mix, 2 T water, and microwave 1 minute. Expect it to puff upwards.

Use a butter knife to scrap the edges and flip the mug upside down to pop it out. You can top the cake with icing, whipped cream, syrup - pretty much anything.

All mixed together

After 1 minute

Plus store bought icing

Until I bake next, I'm Sarah
Peace

Cinnamon Filled Pastry Made Simple

Pastry. It can be a scary word for one with a small and limited kitchen, but it isn't always scary. This recipe is simple and partially store bought (I don't like using store bought things a lot, but this stuff is good). As a side note, you can use these puff pastry sheets for savory dishes as well as deserts.

need: cookie sheet, knife, fork, spoon, flat spatula, whisk, measuring spoon, 2 small bowls

Cinnamon-Sugar Filled Pastry with Glaze

1 box Pepperidge Farm Puff Pastry Sheets (1 box has 2 sheets)
3 T. cinnamon
6 T. granulated sugar
4 T. and some extra butter

Follow the instructions on the package to let the sheets defrost; either 40 minutes at room temperature or overnight in the fridge. In the meantime, make the filling and preheat the oven to 375 degrees. Melt the butter and whisk sugar and cinnamon into a thick coarse mixture. If you don’t have a whisk, use a fork.

Once the sheets are defrosted, completely separate the 3 sections. Since I'm at the dorms and don’t have a clean table, I'm going to use my extra pan. Following the preset lines, cut the square into 9 smaller squares. Do this for the other sheet. Take a small square and lightly use the palm of your hand to flatten it out. Adjust the square so it looks like a diamond (<>) and have the stickier side up.

Then take about a 3/4 teaspoon full of filling and dump it in the middle of the square. Lightly butter the bottom edges and take the top corner and fold it over the filling to place on top of the bottom corner but allow some of the bottom layer to show (basically not a perfect match). Use a fork to crimp the edges, press down hard enough to squish the top layer into the bottom layer but not enough to cut through.

To allow the pastries to come off the pan easier, rub some butter on the cookie sheet or use a nonstick cookie sheet pan. Place the triangles so they aren't touching; I suggest 4 or so triangles. Bake for 15-20 minutes or golden brown. They won't get that much wider but should puff up and the filling seep out of the edge. Watch out for burning or smoke from the filling that has seeped onto the pan. When you take out the pan, quickly take a damp paper towel to the filling by tapping the pastry away and swiping up the mess. Be careful with how you fold the paper towel as the filling is hot; I burned myself on the filling alone (ouch).

Be creative by twisting the corners up. Take the pastries off the pan onto a wire rack or a container for storage. By sliding the triangles flat side to flat side, it is easier to drizzle and not waste icing. The pastries are good as desert or as breakfast as they are similar to the ingredients in cinnamon rolls.

Icing


3/4 powdered sugar
1/2 tsp. vanilla
1 T. water


Whisk together all ingredients until thick but thin enough to drizzle. If too thin add more powdered sugar, a little at a time. If too thick to drizzle, add a small amount of water at a time. A little bit of water goes a long way.

Cinnamon-Sugar Filled Pastries

Billy Vanilly

My favorite is the cookies and cream cupcake

If you love cupcakes and don't have enough time to bake them, go to Billy Vanilly. They also do cakes and themed events such as birthdays and weddings.


Billy Vanilly has been covered by many local news channels and one of the bakers has been on Food Network's Cupcake Wars.


Their website is http://www.billyvanillycupcakes.com/


Billy Vanilly is located SW Huntoon in Topeka.
View Larger Map

Whipping Cream by Hand Video

In my post on 'cupcakes' you have to whip the frosting and without a mixer that can be very hard. This video by Cooking with Candra from YouTube helps describe the process. The video is long, but well detailed.

Side notes about the video/author: Candra is from Canada and uses the metric system and 500 mL of whipping cream is a little more than one pint. Using a metal bowl is best, but if you don't have a metal bowl, use a glass bowl over a plastic one. The main thing is for it to be cold. When she says "icing sugar" that is confectioners' or powdered sugar.

Something I did not know that I learned from this video was that hand-mixed whipped cream holds form better than machine-mixed whipped cream.

As a hint for my next baking post, it involves cinnamon sugar.

Until I bake next, I'm Sarah
Peace

Guest Kitchen: Lemon Bars

My sister's kitchen

Even though this will only be the second food post, it's time for the guest kitchen! As previously mentioned as a possibility, I asked my sister nicely enough and she has opened her kitchen and supplies to me. :D


Since I don't have a few other small ingredients, a food processor, a 9x9 square pan, or a saucepan, I'm going to take this opportunity to make lemon squares. In a future food post I will try to figure out a way to make thicker brownies without having a 9x9 pan (hopefully there's a way...) I'm still trying to think of ways around the saucepan but using my baking sheet on an electric stove top just doesn't sounds safe...and remember: safety first!


Beware, these lemon bars are very sour and lemony. My sister and I loved them, but if you want a calmer bar, don't add as much lemon and add a touch more heavy cream.

Zesty Lemon Bars

Prep time: about 20 min.   Cook time: 30-40 minutes (depending on pan)
Cool time: 2 hours

Utensils: tinfoil, food processor, spatula, whisk, knife, butter knife, cutting board, grater, strainer, large bowl, medium saucepan, baking dish

1 ¼ cups all-purpose flour                   2 eggs

½ cup confectioners’ sugar                  1 cup & 2 T. granulated sugar

½ t. salt                                                        2/3 cup fresh lemon juice

12 T. unsalted butter (1 ½ sticks)      ¼ (about) grated lemon zest

cut into 12 pieces and softened          3 T. heavy cream

7 egg yolks                                            

Using a grater to zest lemon

First zest and juice the lemons, about 6 small lemons or 4 large. Use a grater with small holes and grate on as much surface of the lemon as possible, grate until the rind is almost white to get as much as you can. We almost got ¼ a cup of zest from 6 small lemons. Then cut the lemons in half and squeeze into a measuring cup. If a few seeds get it its ok, there’s a straining process towards the end.

Set the oven to 350 degrees. Line a 9x9 or 8x8 pan with foil and spray lightly with vegetable oil or rub with butter. (For reference, we used an 8x8 pan)

Cut pieces of butter

In a food processor, combine the flour, confectioners’ sugar, and salt; about 5 seconds. Place 8 cut pieces (8 T.) of butter spread out on top and pulse until mixture is coarse but combined; about 8-10 pulses. Some butter won’t have mixed in completely.

Dump the mixture into pan, spread out, and press firmly into an even layer using fingers. Don’t create a side layer, it is only a bottom layer. Bake until the crust begins to brown at the edges; about 20 minutes.

Separate the yolks from the white with either a separator (above left image) or by sloshing the yolk from one cracked shell to the other (above right image). Place the 2 eggs and the 7 yolks into a medium nonstick saucepan. Whisk together and then whisk in the granulated sugar until combined. While whisking, add the lemon juice, lemon zest, and a pinch of salt. Add the remaining 4 T. of butter and cook over medium-low heat, stirring constantly.

If you have a candy thermometer or a cooking thermometer of any kind, stir and watch the temperature to get to 170 degrees. If you don’t have a thermometer, stir for about 5 minutes. The mixture will thicken and become a corn syrup consistency.

By placing a strainer over a large bowl, immediately pour the mixture through the strainer. Press on the leftovers within the strainer lightly and scrape the bottom of the strainer. Using a spatula, stir in the heavy cream.

By now the crust should have been done and resting; pour the lemon mixture into the still warm crust. Bake until the filling is shiny, the edges begin to become opaque, and the center jiggles slightly when shaken; the edges will slightly sizzle also. For a 9x9 pan this will take about 10-15 minutes and for an 8x8 pan it will take 15-20 minutes.

Finished with powdered sugar

Single square

Once baked, let it cool on a wire rack if possible, a towel if not, for about 2 hours. You can leave the bars into the pan to keep or you can remove the foil, cut, and place on a plate. Dust with confectioners’ sugar before serving. You can save it at room temperature.

Until I bake next, I'm Sarah
Peace

No Cupcake Pan? No Problem

So you want to make cupcakes because everyone else loves baking, decorating, and eating cupcakes. Right? So you go and reach for the cupcake pan – but you don’t have one. :( Here’s the solution. Just make this sheet cake, and follow along as I tell you a trick.

Just as a reminder as a few of the ingredients need to be either room temperature or softened; set out eggs for an hour for room temp and butter for an hour for softened (or 12 seconds in the microwave). For this recipe the butter needs to be really soft if you don't have a mixer (which I didn't). Also, if you don't want to buy a big bag of flour, they sell small bags too.

Chocolate ‘Cupcakes’ with Coffee Icing

Makes: ±20 cupcakes     Cake prep time: 35 min.     Bake time: 17-22 min.
Icing prep time: 25 min.       Assembly time: 30 min.     Total overall time: about 2 hours

Utensils needed: measuring cups and spoons, small, medium, and large bowls, spatula, whisk, jelly roll/sheet cake pan, butter knife, cup/rounded object, plastic bag, plates/containers

The Cake:

2 cups all-purpose flour                    12 T. unsalted butter, softened
¾ cup cocoa powder                         1 ¾ cups sugar
2 t. instant coffee                                 4 large eggs, room temp.
1 ½ t. baking soda                               2 t. vanilla extract
½ t. salt                                                   1 ½ cups whole milk, room temp.

Set the oven to 350 degrees and lightly butter or spray with vegetable oil a jelly roll pan. Whisk flour, cocoa powder, instant coffee, baking soda, and salt together in medium bowl and set aside.

Completely mixed batter

Cut the butter into chunks and make sure it is very soft, if not microwave for a few seconds. Hand beat (using a whisk) the butter and sugar together in large bowl until light and fluffy for 3 minutes with a mixer or until well mixed if by hand. If you get the butter coated in sugar it is easier to beat without getting the whisk clogged up. Beat in the eggs, one at a time, until well mixed. Then beat in the vanilla.

Throughout the recipe, periodically scrape down the sides of the bowl and clean out the inside of the whisk.

Slowly beat in 1/3 of the flour mixture and follow with ½ of milk. Mix in ½ of the remaining flour mixture, beat in remaining milk, and finally mix remaining flour mixture.

Finished cake, cooling

Using the spatula mix the batter to make sure all is mixed in completely. Pour the batter into the jelly roll plan and evenly smooth. Bake until a toothpick to the center comes out clean, that is with no batter clinging to the toothpick; 17-22 minutes. 19 minutes was perfect for me.

Cool for 1 hour, or until pan is no longer warm.

The Icing:

2 T. heavy cream                               pinch of salt
1 t. vanilla extract                              2 ½ sticks of butter, softened
4 t. instant coffee                               2 ½ cups confectioners’ sugar

See the peak it holds

Stir the cream, vanilla, instant coffee, and salt together in small bowl until coffee and salt dissolves; the coffee might not dissolve right away but give it a minute and it will. In a large bowl, hand beat the soft butter with a whisk for 2 minutes until smooth, or if you have an electric mixer on medium-high speed for 30-60 seconds. While stirring (if you can), or with the mixer on medium-low, slowly add ½ cup of the confectioners’ sugar and partially mix, then slowly add in 1 cup of sugar to mix completely. Slowly add the last cup and beat until smooth. Stir the cream mixture and then slowly beat into the butter/sugar mixture. Quickly beat until the frosting holds a peak. If you want a thicker frosting add a touch more sugar, and if you want a thinner frosting add a touch more cream – remember, a little goes a long way in frosting. Chill in the refrigerator for 10 minutes.

The Assembly:
Now that the cake is cooled and the icing is made, let’s get everything ready. Get out either, parchment paper, paper towels, plates – something to set cut cake onto. Make either 1 sheet or have 2 plates; on to prep on and the other to keep it in. Take a cup or round object that is about the size of cupcake that you want and clean the edge of it; my cup had a 2” diameter and worked really well. Warning: there will be crumbs and leftover scraps. :)

Now set the edge of the lip to the corner of the cake (we want to get the most out of the cake, try to leave no gaps) and press down hard enough to make an impression. Follow the lines with the knife by making small up and down cuts. Pop the cake out by sliding the knife underneath. The first is a little difficult but it’s simple once you get the hang of it.

Press down

See the impression

Pop cake out

Cut the edge

I won’t tell you how to fail, but my original idea was an epic fail, I just had to let you know that there was trial and error at work here.

Get out a plastic bag and fill it with the icing. Cut the corner tip to create a piping bag. You can do the icing without a bag but it is so much easier with a bag. This frosting likes to separate (the butter from the other ingredients) in the bag so cut all the cakes out and then ice all at once with dolloping motions. Put on as much as you want.

This is a great idea to do with friends, it would probably be quicker; I did it all by myself and so the assembly took a little bit of time. And for a fun touch, place the 'cupcakes' in normal cupcake liners to take to parties and such.

Extra cake

When you can get to a point where you want to stop cutting out circles but have extra cake, cut the scraps from the clean side and do with the scraps as you please. Then put the remaining frosting on top and spread out for an even layer.

Finished 'cupcakes'

And there you go, 'cupcakes' without a cupcake pan. Please comment if you have a recipe that you want me to try or a problem you have that you need help with.

Until I bake next, I'm Sarah
Peace