How To Make Realistic Looking Ice Cream W/chocolate & W

Sugar Work By Promeegirl Updated 14 Feb 2010 , 1:43pm by deetmar

Promeegirl Posted 29 Dec 2009 , 5:10pm
post #1 of 8

I watched Susan OBoyle-Jacobson Fridleyon the food network in the candy castle challenge. She made fake ice cream balls by mixing white chocolate and water. I was wondering if you have ever done this or could give me some tips on how to do it.

My concerns are....the temperature of the chocolate.... does it matter if you use real white chocolate like Baker's that is made with coco butter vs. other brands that do not have real coco in it....how much water.....electric mixer or hand stir?

If you know anything about this I would appreciate your help! I am making a birthday cake for my daughter who wants an ice cream cone without "real" ice cream. icon_smile.gif

Thanks so much!!!!
Angela in Colorado

7 replies
JanH Posted 30 Dec 2009 , 4:12am
post #2 of 8

..moving to Candy/Sugar forum. icon_smile.gif

7yyrt Posted 31 Dec 2009 , 9:11pm
post #3 of 8

I can't find it (the search hates me just now), but there is a thread somewhere on using sugar cookie dough like the NFSC (see link below) to make scoops of ice cream.

Just mix it up, use an ice cream scoop of the size you want, and bake.
It is supposed to have a texture similar to one of those Mexican Wedding Cake Cookie.

Hope that helps a little.
Image
Found an example for you. http://cakecentral.com/cake-photo-1250043.htm
http://cakecentral.com/recipes/7063/ice-cream-scoop-cookies
http://cakecentral.com/recipes/2055/no-fail-sugar-cookies

love2makecakes Posted 6 Jan 2010 , 12:03am
post #4 of 8

that episode is on the food network right now. i think she just added some water to the chocolate it will start to sieze. you need to work fast i think. use a ice cream scoop when the choloate is starting to thinken.

moydear77 Posted 10 Jan 2010 , 6:24pm
post #5 of 8

Just melt chocolate and add water and let set a bit. Scoop when it firms up a bit. Miss Susan so much.

mrsmudrash Posted 5 Feb 2010 , 9:50pm
post #6 of 8

Elisa Strauss in Confetti Cakes tells you to put your SMBC in the fridge until firm then scoop it with a ice cream scooper and whallah - ice cream cones!

deetmar Posted 14 Feb 2010 , 1:39pm
post #7 of 8

I asked this questions a while back, and this is the answer I got. Worked very well, just don't overbeat. I used Wilton melted wafter and they worked fine.


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http://cakecentral.com/cake-de.....70998.html

deetmar Posted 14 Feb 2010 , 1:43pm
post #8 of 8

Sorry that didn't work, then I see this got swtched from another forum. I feel like I need to keep my bags packed my posts keep moving and I can't find them anywhere!

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