First, let’s travel back in time, to an age when ice box cake was cake. (I just started watching Doctor Who, hence the dramatic opening.) Or, actually, ice box cake was cookies that turned into cake through the magic of refrigeration. Ice box cake. My absolute, all-time, favoritest dessert ever. Yes, well over decorated cookies. My mom makes this for every holiday she hosts, and pretty much every time I come home. See?
I thought for this Flashback Friday I’d do something a little different. I would add an updated version of the classic. Naturally, I first thought of mason jars, because I love mason jars. Then a google search later and I realized that I was far from the first to think of that one. So instead, I pulled out some of my jillions of cupcake wrappers and used those as the container.
Here’s an easy way to make individual servings of ice box cake, or, “cupcakes” if you will. You have to make these. They are so, so, so, so, so, so, so, so, so, so freakin’ delicious.
how to make ice box cake cupcakes
you will need:*
one pint heavy whipping cream
one teaspoon vanilla extract
couple spoonfuls of sugar
disposable decorating bag
*Find the wafers in the cookie or baking aisle of the supermarket. If your store doesn’t carry them, beg them to. Find the cupcake liners and decorating bag in the craft store.
what to do: Line a baking tray with cupcake liners. Each “cupcake” should have three or four liners together for extra stability. Whip the cream using a hand or standing mixer until stiff peaks form. Blend in vanilla and some sugar (to taste). Fold the decorating bag over and gently spoon in some of the whipped cream. Unfold, twist to close and snip off 1-inch from the tip. Break a wafer in three pieces to fit in the bottom of a cupcake liner. Pipe a dollop of whipped cream on top, then top with another, whole wafer. Gently press the wafer down. Pipe another dollop of whipped cream, and place another wafer on top, gently pressing down. Top with a dollop of whipped cream. When all the cupcakes are done, place the tray in the refrigerator for at least six hours. Serve. Makes about 16 “cupcakes.”
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