Oh man. What can I say? My Coco Cake Land book launch party was more than I ever dreamed. It felt like my birthday, Christmas and my wedding all rolled into one joyous, colourful and beautiful evening at Little Mountain Shop in Vancouver. All of my dear family and friends, the most amazing decor by Make Merry Shop, hilarious Coco Cake Land special edition merch printed by my friend Steve, my sister Leanne arranged the flower bouquets in all of my favourite Dahlhaus vases, Miko helped me organize and arrange all of the merch, cheese boards and fruit platters provided by my beloved Aunties, sushi platters provided by my sis Shelley, delicous bahn mi (including vegan bahn mi!) and salad rolls from DD Mau, drinks galore and all dem crazy cakes, baked and decorated by me! With everything captured by my most wickedly awesome dear friend Phanie.
It feels so magical to relive the Coco Cake Land book party through these incredible pictures. SO SO SO BLESSED. Thank you dear Phanie for these photos, thank you to everyone who came and celebrated with me, and thank you to my wonderful family for all of their help!! xo Lyndsay
I’m definitely no braggart (I’m a humble Canadian) but I’m gonna tell you why I think this *could* be the best ice cream cake ever. Number one: EASY TO EXECUTE with some COOL ICE CREAM CAKE HACKS such as adding almost an entire package of Oreo cookies to the ice cream filling. Number two: DEERICIOUS. I’ve made three of these in the last few months and have been keeping a mental note, tweaking it each time – so I’m going to share with you this easy ice cream cake made in a ten inch round springform pan, using store bought ice cream! There are a few steps to this cake, but while the layers are freezing you can go about and do other things and come back to the cake. Note: you will want to make this ice cream cake the day before you plan to serve it, giving it sufficient time to harden in the freezer. Using stabilized (gelatin-added) whipped cream is what will give your cake the piped Dairy Queen look – but if you’re not down with the horse hooves, you can simply unmold the cake and add whipped cream just before serving!
Lightly coloured whipped cream variation: cute!!! (I used a tiny bit of turquoise gel food colouring).
Best Ice Cream Cake Ever (said several children and adults)
Thirty full size Oreo cookies (2/3 of one 500 gram package of Oreos), broken into smaller pieces
For The Chocolate Fudge Topping
1/3 cup nice quality Dutch process cocoa powder
2/3 cup granulated sugar
6 tablespoons unsalted butter
1/4 cup heavy cream
pinch of sea salt
For The Stabilized Whipped Cream
1 teaspoon unflavoured gelatin
4 teaspoons water
1 cup of heavy whipping cream (33% milk fat)
1/4 cup (or to taste) icing sugar
optional: toothpick’s tip of gel food colouring
Make The Crust
In a small saucepan set on the stovetop, melt the butter.
Remove saucepan from heat and add the Oreo cookie crumbs, stirring with a small spatula until it resembles coarse black sand.
Pour the mixture into the springform pan and press the mixture into a flat even layer. I use a small offset spatula to press it down!
Freeze until solid, about twenty to thirty minutes.
"Make" the Filling
Working quickly, empty the softened ice cream container into a large bowl, stirring the ice cream into a spreadable texture.
Add the broken up Oreo cookie pieces and fold in with a spatula to combine.
Remove the spring form pan from the freezer and pour the ice cream and cookie mixture into the pan, using an offset spatula to spread ice cream to the edges and level the mixture.
Place in freezer and chill for three hours until firm.
Make The Fudge Topping
Place all the ingredients in a small saucepan on the stovetop. Once the butter begins to melt, slowly whisk everything together.
Remove from heat and let cool until thickened and cooled. You can even power-chill it in the fridge or freezer – just make sure it doesn’t get too thick as it will be harder to spread onto the ice cream layer.
Remove the ice cream cake from the freezer. Working quickly, pour the fudge topping onto the center and using an offset spatula, spread the fudge topping towards the edges into an even layer.
Place back in the freezer and chill overnight.
Make the Stabilized Whipped Cream
The morning of the day you plan to serve the cake, whip up this stabilized whipped cream.
In a small saucepan, add one teaspoon of gelatin and four teaspoons of water. Heat on low heat until the mixture has thickened but not jelled.
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Add the icing sugar, gel food colouring (if using) and the gelatin and beat on high speed until thick and billowy. Do not overbeat.
Fill a piping bag fitted with a multi-pronged tip with the whipped cream and set aside.
Remove the cake from the freezer. Carefully unmold the edges of the springform pan; the fudge layer might pull away a little but don’t fret, as this will be covered by the piped whipped cream. The cake will still be on the springform base. Place the whole cake onto a large cake plate.
Pipe a border of whipped cream drop stars on top of the cake, adding more piping if so desired. Add sprinkles of your choice (I used my Coco Cake Land x Sweetapolita sprinkles mix!) and place back in freezer, covered with a cake dome, (or uncovered if you don’t have stinky things in your freezer) until serving time.
1. Make sure you have a flat surface in your freezer to work with!
2. While you’re making the crust, bring the ice cream out of the freezer to soften. You’ll want it to soften on the countertop for about twenty minutes until it’s creamy and spreadable but not melting.
3. Clean cookies: break up your Oreos by hand into large pieces over top of a large bowl, or place the Oreos into a zip-top bag and lightly bash with a rolling pin.
4. Make sure the ice cream layer is sufficiently frozen hard before adding the cooled fudge topping.
5. Whip it good: Make stabilized whipped cream. Start with a very cold stainless steel bowl and whisk attachment or beaters – I always place mine in the freezer for ten minutes to get really cold! Place the cake in the springform pan on a large cake plate. Unmold your springform pan, decorate with whipped cream, add sprinkles, then cover your cake with a cake dome if you have one, and back into the freezer for at least three hours to freeze. Using a cake dome ensures you won’t muck up your prettily piped whipped cream. *If you want two colours of whipped cream, finish whipping the cream then divide into two bowls. Very carefully fold in gel colour to each bowl.
6. Freeze the ice cream cake overnight, or at least 12 hours, before serving. This will ensure it is solid when cut into.
7. Alternately, you could also bypass making your own whipped cream and use a store bought cannister of whipped cream, spraying and sprinkling just before serving. You won’t get that frozen whipped cream DQ cake vibe, but still cute and delicious!
8. When it’s time to slice the cake, remove from freezer and let the cake stand at room temperature for about ten minutes to gently soften – on a hot day this may not be necessary. Remove from serving plate (cake will still be on springform pan base) and place the cake onto a large flat cutting board. Using a large sharp kitchen knife, slice into wedges.
Coloured whipped cream variation! Next time I’m adding chocolate drips to the sides to cute it up even MORE!
Got any ice cream cake making tips to share? I would love to hear! Happy ice cream cake making, buddies! xo Lyndsay
Coco Cake Land the book is finally here!!!!!! And instead of being watermelon-pooped out of a 10 centimetres dilated vageen covered in afterbirth followed by the birthing of a “sure why not I’ll encapsulate this” placenta, it is actually a non-crying, non-vernix-covered GORGEOUSLY CLEAN CUTE KAWAII COLOURFUL CAKE BOOK OF MY DREAMS!!!
I feel as casual cool as this pineapple dude right now. Just, “wow.” Just like – “give me my sunglasses so I can bask in this amazingness, this craziness.” No, pineapple cake. You didn’t write dat book. You didn’t stress and sweat over Word docs and hate your photos and reshoot all your cakes and cry a whole bunch and get excited a whole bunch and have so much anxiety you wanted to crawl under a large but crawl-out-able rock, pineapple cake. You didn’t emotional eat your feelings and get low-grade fevers over this book, and wonder if you were good enough to produce the thing that felt worthy of a book deal, of someone believing in you enough to give you money to make a book. But you know who did?
THIS BOWL CUT LADY! YOU MAY KNOW HER AS THE CHINESE PUMPKIN, or LYNDSANITY! This lady who is doing a photoshoot casual-bare-foot-style wearing her Cherry Bombe t-shirt for good luck. This lady who no longer has that bowl cut, but has sorta chin-length hair, and is feeling happy and good and healthy these days. That lady. She did that.
These photos were taken last summer in July 2017, on an insanely hot day in a thankfully air conditioned studio, with my awesome and incredible photographer friend Lori as my assistant and spirit guide, with Kendrick playing. These photos were meant to become the cover of my book – the concept was “PARTY SCENE!!!” Bright, colourful, with all the hilarious cake buddies laid out and ready to party. But, in the end, the crew at Roost Books decided on something different and went with the cake that I had felt all along was destined for cover stardom – the turquoise bunny cake, the one I made for my beloved niece Brookie on her fifth birthday – that exact cake, the one that was eaten and enjoyed, with candles plunked into the buttercream and the broken notes of an off-key “Happy birthday” absorbed into the layers, that cake made with love and affection made it to the cover! All the way to the top, baby!!
And here’s an in-real-life photo from that birthday party with that cake, at my parents’ home: me, Brookie and BunBun:
I’ve relayed to a few people the story of when I finally saw my book for the first time. I was coming home from the gym, covered in sweat, my mind occupied with something else. I saw a manila envelope poking out from my mailbox and my heart jumped. I unlocked the front door, sat on the nearest step and just held it on my lap, just so afraid to open it… I think I was scared to feel disappointed, that after all these years and time and hope that somehow it wouldn’t live up to my expectations. I wanted to be proud of it, I needed to be proud of it, in order to stand behind it. I finally tore open the envelope. Just stared at the cover in awe, running my fingers along the smoothness, the newness!!! I slowly cracked it open, fragile as an egg. And then it hit me so hard, yes of course I did some shrieking. I just laid on my bed and carefully went through each page and marvelled and laughed and shrieked some more… it felt like my whole life was in there, cakes made for my family, friends, my dearest son. Teddy and Rich pop up like hidden Easter eggs throughout the book. I cried. I felt happy, and proud.
I think this photo Lori took of me TWINNING with my pineapple-wearing-sunglasses cake might be one of my favourites ever. It’s kind of a weird Weekend at Bernie’s-ish photo and I look more than a little puffy-cankles but these snaps were taken at the end of a long day when we were finally feeling loose and totally idiotic and silly. I’m so happy this picture made it into the book!
To my readers, fans, clients and internet friends – thank you so much for your support! It really really means everything! I also just want to thank Roost Books SO MUCH and thank the fine people who work there (Sara, Jenn, Liz, Audra, Daniel, Jess, Claire) for all of your hard work, kindness and support in helping me make this book. A life dream turned into reality, and it has become a huge part of the story of my life, a good and happy part.
Of course, huge huge thanks to my dearest family and friends, and to my Rich and my sweet nutbar on wheels, Teddy. I am so looking forward to sharing this book and celebrating its existence!! xo Lyndsay
It’s been a hot minute (7 years??) since I last made an Elmo cake, but my sweet lil niece Sydney (who I affectionately refer to as my “white niece”) turned two years old in July and she is wild about Elmo!! Who isn’t?? What’s not to love – red fur, a voice like a chipmunk on acid, and a real joie de vivre attitude!
Apart from the tweaked out blazing pupils, my favourite part of this cake is the Sesame Street cake topper – and of course, hearing my adorable niece’s little voice saying “ELMO! ELMO!” as soon as she saw this fuzzy friend!
And a snap of Elmo cake IRL! Happy birthday sweet lil Sydney! xo Auntie Lyndsay
It’s the FINAL COUNTDOWN! One week until Coco Cake Land: Cute and Pretty Party Cakes to Bake and Decorate … well, you know… comes outta the cake book CLOSET and hopefully flies off the nearest book shelf in a fine bookstore near you!!! Hehe. To celebrate “one week to go,” I’ve got another giveaway on my Coco Cake Land Instagram – for a copy of my book, and this SUPER CUTE TOTE BAG I had made because I am a maniac and I LOVE MERCH! I have always loved a merch table. Setting things up in a cute little way and meeting and greeting and chit chatting. And sometimes selling things, like band t-shirts or records. So, I decided to make some limited edition (ie, I couldn’t afford to print very many) Coco Cake Land themed merchandise!! I’ll do a proper post on the merch in the weeks to come, hehe!
This past week has been truly exciting in my fragile little mind, as all of my dear blogger pals and Insta friends have been posting about my book, and really seeming to LIKE the book… and seeing early reactions from fans, friends and followers has been SCARY but also very encouraging and supportive! My Sweeatpolita sprinkles giveaway party train has been rolling along with lots of great fellow blogger buddies taking part in helping me give away the book AND the custom sprinkles mix… seeing my friends’ posts, and seeing their Coco Cake Land style cakes has touched my heart SO much!!!! To read the kind words of my friends and colleagues… I am trying to soak in every minute of this exciting time! I cannot wait to see my book on a store bookshelf for the first time. Oh man. So many cool firsts.
You can find this buttercream flower power cake project in my book under the “Pretty” section!! :P If you’d like to preorder my book, you can purchase through Amazon for the US and international orders, Chapters Indigo in Canada, and the book will be widely distributed so DEFINITELY check and order through your local favourite indie bookstore if you live in the US or Canada!! Ok I better lie down now after all this excitement! xo Lyndsay
Put An Egg On It: Easy Easter Cake! (With A Miffy On Top)
What can I say? You either know this nerd, or you don’t – you are either down with the POKEMON or you exist in a quiet, secluded and gentle vacuum untouched by the cultural phenomena of the last two decades. I existed lightly in this vacuum until my son Teddy turned the magical age of five, and started Kindergarten. Then all of a sudden, the Pokemon firestorm began. I still haven’t had to shell out one cent for any pack of Pokemon cards for Teddy, but truly I would if he wanted them that badly… I feel lucky that Teddy is perfectly satisfied with his tattered Ziplock bag of who-knows-what Pokemon. I’m glad he’s not overwhelmed by the obsession to keep up with his classmates, who will now be referred to as the “Pokemon Joneses.”
Pokemon characters make cute cakes though, non??? Hehe. Oh, and to the uninitiated – this yellow fellow is not NAMED Pokemon, which was my rookie mistake. This dude is the ringleader and his name is PIKACHU. PEEK-AHHH-CHOO. The Pikachu cake mouth was really bugging me and I made quite a few of them before I settled on this optical illusion black crown/pink rock fondant combo. But, as usual, I feel the piece de resistance of this cake is the paper POKEBALL CAKE TOPPER! It really drives home the overall theme, lol. I sat at the table and verrrrry carefully made the topper using my trusty circle punches and Sharpies! The ears are simply cut out yellow card stock, coloured in on both sides. I made fondant ears, but since this was a hot-ass day in July, I decided paper ears were a safer bet for sticking up and staying put!
Theo is my son Teddy’s buddy, and one half of what is known as The Theodore Experience – he goes by Theo, Teddy goes by… Teddy. Two sweet Theodores! Thank you Mia for asking me to make this! Happy 6th birthday, Theo! Hope you loved your Pikachu cake! xo Lyndsay aka Teddy’s mom