Picnic Blanket Ice Cream Cake (with Ants!)

Finished-Close-Ant
Guest Post by Fancy Flours Employee Lindsey G.

I have a tendency to go overboard for parties. It’s a habit all the women in my family share. Everything just has to have a special touch. Tell me to bring rolls to an event and I’ll butter them up, top them with cheese and herbs and display them on a nice plate. Oh cupcakes? Sure let me just find matching liners and picks for the theme of the evening. With summer coming up, I’m already thinking of fun ideas for our outdoor gatherings – beach, cabin, Fourth of July and, of course, your ordinary barbeque.

The only hitch with Montana summers is the temperature. Hundred degree days don’t make for happy baking. So when trying to think of a unique cake for a picnic or barbeque that wouldn’t require an oven, I immediately thought of ice cream cake! What could be simpler? You can either buy one from the store or make the quick and easy recipe illustrated below with any flavor you desire.

Ok, now you’re wondering, “What’s so unique about an ice cream cake?” Well, not much until you add a cute chocolate picnic blanket and ants on top! A couple bars of white chocolate, a Red Gingham Chocolate Transfer Sheet, decorative ants, a touch of frosting and half an hour are all it takes to make your cake something for the books. Even the kids can help stir, mash and spread so the whole family can create something fun and delicious.

Let’s get started!

Ice Cream Cake

Ingredients

  • 1 half gallon ice cream of your choice (I chose mint for the refreshing taste)
  • 1 small container of fudge or caramel topping
  • 25 Oreos
  • 5 TBSP unsalted butter

Tools

  • 8” square cake pan
  • Medium bowl, microwave safe
  • Potato masher
  • Spoon, knife and fork
  • Ice cream scoop

Directions

  1. Melt butter in one of your bowls.
  2. Add Oreo cookies to bowl. You can break them apart now for quicker mashing or leave them whole. You do not need to remove the frosting in the middle.Oreos-in-Bowl
  3. Mash Oreos and butter together with potato masher until it’s a mass of small crumbs.Oreo-Texture
  4. Dump Oreo mixture into your cake pan and press into the bottom with a fork to form the crust. Chill if not using immediately.Oreo-Crust-Finished
  5. Scoop and press ice cream into your cake pan until it is half full.Ice-Cream-Squishing-Layer-1
  6. Spoon fudge or caramel topping over pressed ice cream. The back of the spoon is handy for spreading.Fudge-Spreading
  7. Scoop and press ice cream into your cake pan until it reaches the top.
  8. Freeze until you’re ready to top!

 

Picnic Blanket Topper

Ingredients

  • 2 Large bars white baking chocolate
  • Red Gingham Chocolate Transfer Sheet (find it here)
  • Decorative ants (find them here)
  • Frosting (green)

Tools

  • Medium bowl, microwave safe
  • Wax paper or parchment paper
  • Spoon
  • Spatula or spreading knife
  • Black marker
  • Long knife (non-serrated)
  • Grass piping tip (I used Julia Usher’s)

Directions

  1. Place transfer sheet slippery side up on wax or parchment paper. Measure and draw lines with your marker for an 8” by 8” square section.Measuring-TransferMeasured-Transfer
  2. Flip transfer sheet over so chocolate side is up. Leave on flat surface or in a cookie sheet for easy transport.
  3. Melt chocolate in microwave in 30 second intervals until completely melted and about 115 degrees Fahrenheit. This will usually be less than 2 minutes.
  4. Pour melted chocolate into the measured section of the transfer sheet and lightly spread into a thin layer. It is ok to go over the lines.Spreading-Chocolate
  5. Cool melted chocolate and sheet in the refrigerator until solid – 10 to 15 minutes.
  6. Remove sheet from fridge and place on flat surface (or leave in cookie sheet). Use the knife to cut along your marked edges to square up the edges. Warming the knife under hot water will help create clean lines.Cutting-Chocolate
  7. Peel off the transfer sheet.
  8. Place your “blanket” on top of your ice cream cake and use frosting or dots of melted chocolate to attach your ants.
  9. Pipe an edge of “grass” and you’re done!Finished-Full

Tips

  • Make your ice cream cake while the melted chocolate cools over your transfer sheet to save 15 minutes.
  • In a big rush? Buy a pre-made ice cream cake and cut your transfer sheet to size. This could work for round cakes too!
  • Save some hassle by buying a pre-made Oreo cookie crust in the baking section of your grocery store.
  • Oops! If you crack the chocolate when cutting, leave the chocolate transfer sheet-side down and rub a warmed spoon over the crack until it melts together. Re-chill to solidify before placing on your cake.
  • You can store the cake safely in the freezer (ants and all)!

Popcorn Couture

Gourmet Popcorn Recipes

Read on for all the non-traditional recipes you need to build a party popcorn bar worthy of the stars! These 5 economical, comforting and zippy popcorn flavors cater to a large array of popcorn palettes.  Just mix up the ingredients in these 5 recipes with some homemade popcorn and serve in our Vintage Popcorn Boxes for a super easy treat!  

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Ultimate Rocky Mountain Avalanche Bars

Ingredients:
– 12 oz chopped white chocolate (use Lindt bars)
– 1 cup creamy peanut butter (use Squirrel Brand)
– 3 cups crisp rice cereal
– 1 1/2 cups mini marshmallows
– 1/3 cup mini semisweet chocolate chips

Instructions:
1. Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.

2. In microwave-safe bowl, melt the white chocolate bars (broken up) in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.

3. Add the peanut butter to the melted chocolate and stir until smooth.

4. Place the rice cereal in a large bowl. Pour over melted chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.

5. When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.

6. Spread into prepared pan, compressing lightly with the back of your spoon. Don’t press too hard or you’ll crush the cereal. Sprinkle with remaining chocolate chips and a handful of marshmallows and press lightly to adhere.

7. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. Bars will keep, covered in the refrigerator, for up to 5 days.

Insanely Good Chocolate Chip Brownie Cookies

Quadruple Chocolate Chip Brownie Cookies

Quadruple Chocolate Chip Brownie Cookies

Quadruple Chocolate Chip Brownie Cookies…need I say more?!  If you are craving chocolate these cookies will do the trick! Just say goodbye to your skinny jeans. This recipe is from Lipstick Blogger.

WHAT YOU NEED:

– 1 cup (2 sticks) unsalted butter, at room temp.
– 2 cups all purpose flour
– 2/3 cup Dutch-Processed cocoa powder, Holy Chocolate Red Dutched, Holy Chocolate The Natural, Holy Chocolate Dark Dutched
– 1 tsp. baking soda
– 1/2 tsp. baking powder
– 1 tsp. salt
– 1 pound semi-sweet chocolate chips
– 2 cups firmly packed light brown sugar
– 4 large eggs
– 2 teaspoons pure vanilla extract
– 1 1/3 cups white chocolate morsels
– 2/3 cup milk chocolate (or semi-sweet) morsels

DIRECTIONS:

1. Pre-heat your oven to 350°F.

2. In a double-boiler, melt the pound of semi-sweet chocolate. Set it aside to cool, stirring occasionally.

3. Sift together the flour, baking soda, cocoa and salt in a large bowl and set aside.

4. In your mixer, using the paddle attachment, cream together the butter and brown sugar. Add the eggs, one at a time, mixing well after each addition and add the vanilla extract. Add the cooled chocolate to the mixture and blend. Be sure to scrape down the sides and bottom of the bowl to ensure the mixture is uniform.

5. Add half the flour mixture and combine on low speed, then add the remaining flour and mix until the batter comes together.

6. Now add the chocolate morsels. If you like nuts in your cookies, you would add them here.

 7. Line a baking sheet with parchment, or silicone baking sheets, and drop spoonfuls of the cookie batter onto the sheet.

8. Bake the cookies for approximately 7-9 minutes until puffy. Be careful not to over bake these. (Think of baking them like a brownie. If they dont’ seem done when you initially take them out of the oven, give them time to set, this is how they should look. They will be moist and delicious.) Allow the cookies to cool and firm up on the baking sheet for a few minutes before attempting to move them to a wire rack.


 

New Oreo® Cookie Molds

Football Oreo® Cookie Mold

Football Oreo® Cookie Mold

Lots of Love Oreo® Cookie Mold

Lots of Love Oreo® Cookie Mold

Big Heart Oreo® Cookie Mold

Big Heart Oreo® Cookie Mold

Talking Hearts Oreo® Cookie Mold

Talking Hearts Oreo® Cookie Mold

Chocolate Covered Oreos® Celtic Knot Mold

Chocolate Covered Oreos® Celtic Knot Mold

Chocolate Covered Oreos® Shamrock Mold

Chocolate Covered Oreos® Shamrock Mold

Note: this mold is not in stock yet, but should be soon. You can still add it to your wish list!

Chocolate Covered Oreos® Easter Eggs Cookie Mold

Chocolate Covered Oreos® Easter Eggs Cookie Mold

Note: this mold is not in stock yet, but should be soon. You can still add it to your wish list!

Check out the rest of our great cookie mold selection!