This month my kitchen has been filled with happy little people all wanting to help and participate in preparation for a birthday party. Cook books have been poured over and together we shopped for the correct color napkins. Our birthday season is coming to a close.
I truly do enjoy organizing birthday parties for my kids and seeing the anticipation and their eyes shining with excitement makes it all worth it. I do have to admit that I sometimes secretly roll my eyes when a very excited birthday girl or boy comes and explains their plans for party games for the forty-fifth time at 10.32 pm. And I do try remain the adult and remember to say encouraging things like, “Yes honey, I know you are excited but now it is time for bed…let’s continue this discussion tomorrow!” I don’t always succeed in this grown-up effort. Our birthday season starts in March and for six months we have a birthday every month and in June there are two. The easy part about have many parties in consecutive months is that they usually want many of the same things on the menu as the others, making for fairly easy planning. This year the pinãta has been a big hit.
We made one little mistake with one of the pinãtas. We started removing the balloon before it was completely dry since our schedule was getting to be a little tight. Simply said, the pinãta became a bowl for serving chips. Fortunately we still had one pinãta left to be filled with candy.
The birthday girl had requested an ice cream cake to which I gladly agreed. All summer she had been asking me when I would bake brownies. Now was the perfect time to combine the two requests. For the bottome crust I baked a brownie, doubling the recipe from one of my favorite cook books, Elävä valo (orginally published in Norwegian, Levende lys). The authors, Nina Dreyer Hensley, Jim Hensley and Paul Lowe are Norwegian and have captured the spirit of the Nordic winter light in their photography and recipes so wonderfully. Below is a little sample of their book and also the picture of the brownie crust I made for the birthday cake.
Ice cream is a little bit of a tricky medium as it melts quite quickly. I returned the cake back into the freezer between stages. To make things a bit easier with the ice cream cake, I used a fondant band around the sides to help control the drips and to keep the cake looking intact.
If your schedule is a little tight, the naked version of the cake could work just as well as a dessert and the homemade brownies and cookies could be substituted with something picked up from a bakery or grocery store.
Lilja’s Ice Cream Cake
The recipe for the brownie is for a round 25 cm/9-10 inch pan. I doubled the recipe and baked it on a oven sheet pan with small edges and cut out the desired size and froze the extra brownies for future use. The assembly of the cake went as follows. Add a liter/ 2 pints of toffee/caramel icecream on the brownie. Roughly chop up about fifteen Omar Triangle cookies. Using two liters /four pints of vanilla ice cream, scoop the ice cream on top of the chopped cookies so that they are covered. Return to the freezer at this point. Whip 1/2 liter/2 cups of heavy cream and ice the top and sides of the cake. Use a band of fondant to help hold the possible drips. Decorate as desired.
3 dl/1.3 c sugar
1.5 dl/generous 1/2 c flour
2 tsp vanilla
1/2 tsp salt
4 tbsp dark cocoa powder
150 g/5.3 oz butter, melted
roughly chopped walnuts (optional)
Melt the butter and set aside. Mix all the dry ingredients and then add the melted butter and lightly whisked eggs. Bake the brownie for about 20 minutes at 200 C/390 F. Do not overbake!
Allow the brownied to completely cool.
15 Omar Toffee Triangles
1 liter of toffee/caramel ice cream
2 liters of vanilla ice cream
0.5 l/2 c heavy whipping cream
band of rolled fondant
This post is part of Celia’s In My Kitchen September edition. Visit her blog for a list of bloggers around the world that have opened up their kitchens for visitors to see.