Wednesday, July 24, 2013

Call me cupcake turns four!

4 years.
FOUR years of blogging.
Can you believe it? I know I can't.
By the way, I looked back on all of CMCs birthday posts and realized I have been celebrating the wrong day all along. How ironic. July 24th is the correct date, not the 27th or 26th!

But it's that time of year again. Time to reminisce and to be thankful that I made the decision to start this blog.
"Why did you start blogging/baking?" is one of the questions I get asked the most, and I'm not sure I've ever mentioned it here before.
My writing isn't very good you see. Or it's not that it's bad (English isn't my first language), I've just been neglecting it. A lot.
The thing is I'm still not sure why I started baking or blogging. Before CMC, I baked three times a year. Tops! For real. And usually the same recipe every time. So I never really know what to answer when someone asks me. People expect to hear "I used to bake with my grandmother when I was a kid" or something like that, but I can't really say that because it wouldn't be true.

Happy birthday Call me cupcake! You are one of the best choices I've ever made. My life has changed so much because of you (am I seriously talking to myself here?).
What better way to celebrate than with ice cream cake?! I kind of cheated and bought ice cream instead of making my own, but go ahead and make your own if you're up for it. And I must say, this is one of the yummiest ice cream cakes I've had! I love the combination of ice cream, berries, pistachios and meringue.

So here's to you CMC!

On another note, sorry for sucking at answering your sweet sweet comments and e-mails. You should know that they make me so happy and that I try to read them all.

Vanilla ice cream cake with raspberries, pistachios, meringue drops and raspberry sauce

Raspberry sauce
150 g frozen berries
50 ml (0.2 cups) sugar

Ice cream cake
1 1/2 litre good quality vanilla ice cream, softened
50 g pistachio kernels, coarsely chopped
125 g raspberries
250 ml / 1 cup meringue drops

For decoration:
Extra raspberries
Extra meringue drops
Chopped pistachios


Raspberry sauce
Let berries and sugar come to a boil in a sauce pan. Mash berries carefully with a fork and let simmer for a couple of minutes, then let cool for a while. Press mixture through a sieve. Store in fridge.

Ice cream cake
Line a 1 1/2 liter capacity bowl with plastic wrap (let the plastic wrap hang over the edge).
Put the softened ice cream in a larger bowl and fold down pistachios, raspberries and 1 dl (0.4 cup) of the meringue drops. Pour mixture into prepared bowl and spread out remaining meringue drops on top of ice cream to create a meringue layer. Put bowl in the freezer,  covering the top with the overhang of plastic wrap. Freeze for 6 hours or overnight.
Put a plate in the freezer to chill. Turn out the cake on top of it, removing the plastic wrap. Put back in the freezer until firm, about 20 minutes. Decorate with raspberries, pistachios, meringue drops and raspberry sauce.

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