It’s finally time for Andrea to make good on her #20for20 promise to make a dessert that tastes as good as the raw cake batter she consumed back in Episode 122 when making The Orange Marmalade Cake.
First stop: the scientists. What exactly is cake batter flavor? Consensus says it’s a combination of vanilla, nuts and butter. When McCormick changed their “Vanilla Butter & Nut” flavor to “Cake Batter” flavor last year, it was a name change only, and those three essential ingredients remained.
Andrea started trying Funfetti cake batter dips (thanks to listener Miranda!) but found them too ‘cream-cheesy’ and not fluffy enough. It wasn’t until she was making Nigella’s No Churn Salted Bourbon Ice Cream (rapidly followed by Nigella’s No Churn Coffee Ice Cream) that she realized it had the texture she wanted. A quick search of the Internet turned up a No Churn Birthday Cake Ice Cream from America’s Test Kitchen, always a trusted source. Andrea used her Vita-Mix on low speed to make her ice cream, and that worked really well. Sadly she forgot to add her rainbow sprinkles before the ice cream froze!
Did this ice cream fulfill Andrea’s quest to safely indulge in raw cake batter? While the ice cream was good, it didn’t exactly replicate her raw cake batter. But it was good enough to count as a win!
Previously on Preheated …
One Year Ago: Episode 139 Quick Bite Homemade Granola Goodness
Two Years Ago: Episode 89 Quick Bite Baking for the Dog Days of Summer
Three Years Ago: Episode 41: Protein, Plums, and Pig’s Tails
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