February 6, 2017
This past Monday in Food Styling we had a local Columbus, MS high-school bring their art students to participate in making “ice cream sundaes”, watch a cake decorating demo, and take a tour of our kitchen and classrooms.
The morning started early be prepping for a demo that I did with Allie. We did the cake decorating demo. She made buttercream icing that she died blue and I made a simple chocolate ganache, recipe to follow. Allie demonstrated how to ice a two layer cake and decorate with rosettes using a 1M piping tip, while I demonstrated how to make a simple chocolate ganache to use to decorate and make a drip cake. Allie started off by icing the cake and putting it in the freezer to set, while I demonstrated how to make the ganache.
- 8 ounces Semi-Sweet Chocolate
- 1/2 cup Heavy Cream
- 1 tsp. Instant Coffee Granules
Direction: Melt the chocolate, heavy cream, and instant coffee together using a double boiler over simmering water until warm and smooth, stirring occasionally. About 10 -15 minutes.
I had a batch that was already prepared so we didn’t have to sit and wait for the chocolate to melt. Allie pulled the cake out and I ladled on the chocolate ganache around the cake so that it would drip down the sides. Once I completed the cake, I handed it off to Allie so she could pipe the boarder around the bottom and the rosettes on the top. With both are techniques combined we had a beautiful chocolate drip cake that looked scrumptious.
After the demos we all went on the kitchen to make the “ice cream.” Can anyone guess or think of what we made the “ice cream” with?? The answer is… CRISCO! The ingredients are 1/2 cup Crisco shorting with 1/2 cup light corn syrup and about a pound of confectioner’s sugar! The students had the option of making three different “flavors”: vanilla, strawberry, and chocolate. Making the “ice cream” was super easy. All you have to do is combine all the ingredients in a bowl, then scoop it out with an ice cream scoop and form it with your hands. For the “vanilla ice cream,” you need to add 2 to 3 tablespoons of magerine. For the “chocolate ice cream,” you need to add cocoa powder until you reach your desired color. For the “strawberry ice cream,” substitute 1/4 cup of strawberry jam in place of the corn syrup. Once they made their “ice cream” we had all the adornments they would need to make their perfect sundae. We had strawberries, raspberries, blackberries, mint leaves, sprinkles, and chocolate sauce. The students had a ball making their “sundaes” and they even got to take them home with them, if they wanted.
Allie and I partnered up to make the “ice creams.” We made all three flavors and made sundaes. Here are some pictures of our creations!
We found some ice cream cones in the pantry and decided to convert the stacked sundae into a triple scoop ice cream cone! We showed it to Chef Mary Helen and she suggested to take another picture with it with someone pretending to lick the cone. So Allie and I decided to try that picture. Nolan also jumped into the picture. As we all got situated to take the picture… the top two layers began to fall off… I snapped the picture mid-fall.. Here is how it turned out! —>
I noticed it falling before Nolan and Allie did. We all laughed and cleaned up the mess. Overall it was a fun day in the kitchen learning how to make “photo ready ice cream!”