DIY cupcake baked alaska tutorial with chocolate, ice cream, and meringue

Baked Alaska Cupcakes

When tasked with coming up with something delicious for a dinner party, I decided to make baked Alaska. I wasn’t sure exactly what it was, but I was pretty sure it had something to do with meringue and ice cream, so that sounded good enough for me. I did some homework and decided to make the tasty treat in miniature.
Pretty little chocolate cupcakes hollowed out
Add in a scoop of strawberry ice cream (homemade, of course)

Pipe on the meringue and go crazy with the blowtorch.

They were absolutely delicious and everyone loved them.
Although, in retrospect, serving them frozen solid right out of the freezer probably wasn’t the best idea.

I suppose I’ll just have to make them again.

Marie Themed Ice Cream Cake

Another ice cream cake! The birthday girl wanted a Marie themes cake from the Aristocats.

Inside are layers of cheesecake ice cream and strawberry ice cream (homemade, of course) and a layer of white chocolate fudge.

 The details were made using white chocolate and then transferred to the cake.

 And painted in luster dust for a little extra shine.

I used white dragees and rolled them in pink luster dust before using them as decoration. It’s a great way to save money and get any color you want!

 This cake was so much fun to make and I’m thrilled with how it came out.

Frosting a block if ice cream felt strange at first, but the birthday girl always gets what she wants!

Dessert Trio

Okay. Maybe I went just a little overboard with this one. But I had to practice my lemon meringue tarts and as long as I was doing one little pie I might as well do two and just add cocoa to half the dough. And the ice cream was made ahead of time, then I just had to try out my new digital thermometer for tempering the chocolate. And don’t they all look so cute on the plate?

I made a little lemon meringue pie. I used my favorite pie crust recipe and replaced some flour with almond meal and ground pecans. I rolled out the crust, cut 3 inch circles, and bakes them in a mini cupcake pan. They were the perfect size.

I made the other little tart using the same pie crust recipe, but this time I replaced some flour with cocoa powder. The filling was a sweet pastry cream with melted chocolate. I covered the filling with a layer of chocolate ganache, then topped the whole thing with some intensely raspberry whipped cream.

And the ice cream! I’m still eating what’s left of this right out of the tupperware with a spoon.  I made a vanilla-bean cheesecake ice cream and mixed in some fresh blackberries. The cup the little scoop is sitting in was made with white and dark chocolate and hidden at the bottom of each cup it a fresh blackberry.


One teensy problem: I took these pictures during the afternoon right before the guests arrived and I thought the plate looked quite nice. When it came time to prepare each plate after dinner, however, I had a plating epiphany and started squirting chocolate all over the plate and marbling it fancily. Ergo, these pictures were taken indoors as I was rushing to prevent the ice cream from melting. Although I edited the pictures later to try to adjust the colors, I hope you’ll excuse the photos and enjoy the technique.

And no, I’m not ashamed to say despite a day of sampling in the kitchen, my dessert plate was also completely clean.