As it was I ended up being a jack-in-the-box! (playing the game & getting the cake in the oven!)
~(mostly) Step by step photos can be found HERE.
~The Ice Cream I chose was Breyers natural vanilla (the shortest ingredient list!)
~Changes: I used salted butter, my 3" deep 8" springform pan- I'm glad that I did!
~After being SO careful with the cake baking, the freezer dried my cake out, and I only made it the day before...I don't think that I would freeze it next time.
~I took the cake out about an hour before,but it was still at least partly frozen when I served it. (not so good I think)
~ The frozen cake may have helped the ice cream not melt!
~I put together a little YouTube playlist of Baked Alaska tutorials for you (& me!). You can find it HERE.
~The lovely yellow color is due to the fact I used golden free-range eggs (from: www.facebook.com/GuadalupeRanch). I also used the DeLaGarza's egg whites in the Meringue. I sure do like eating eggs that I know are good healthy eggs, from good healthy chickens, and a good healthy family! =)
~I think that the filling/cake/ice cream choices are limitless.
~Oh! If you make an Italian Meringue instead of the one in this book, you would use a sugar syrup instead of just adding sugar. Pro: no crunchy sugar granules Con: more work
~I'll bet that it would be easier to make a Baked Alaska style cake with a sheet cake or 9x13 pan...I may have to try that...
|I'd like to think that this baby got a Baked Alaska for his birthday!|
(American Standard ad)