sorry these pictures are kinda blurry

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Meet Lita Lindorm, daughter of King Lindorm. She is a background character in Ever After High. From my understanding, she is based on the rigging superviser teddybearbones (who you can find here on tumblr). She was made from a Madeline Hatter doll, and the doll dress was made from a pattern bought at DGRequiem. I think she turned out rather well. I think I’m going to redue her underskirt and make it slightly longer and fuller, but for now I think she is just right:) P.S. sorry the pictures are kinda blurry, my camera doesn’t want to focus:(

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Syracuse, NY State Fair, 8/30/13

So yeah, yesterday was AWESOME. We were up in front row, my friend and I were holding up little neon signs that said stuff like EGG and HI RICK. While he was onstage, Adam walked over to us and pointed at them and laughed! ^^ It was really great. I could go on and on about the entire story, from when we got there to when we left, but I’ll save it for another time. c:

Ice Cream Cake with Oreo Base

Hey Guys!

So it was my little cousin’s 16th birthday last Monday.

If there’s two things he loves, they are ice cream and oreo cookie crusts.

I know what y’all are thinking. That sounds delicious.

…and what better way to fuse these two things, than to make a cake?

So here’s the deal. This level of perfection could be better obtained by working with a friend! If possible, grab a few friends. In my case I happened to have a baking extraordinaire/SHSL* artist with me. She and my cousin are also kinda my OTP.

Anyways, we made a cake.

Sorry that the picture’s a little blurry! I have no excuse. But you have to admit, it still looks pretty good.

Since it’s an ice cream cake, there really isn’t any baking at all. However, there are a lot of layers. The bottom is an oreo crust. Then, there is a layer of ice cream. On top of that is a layer of mocha whipped cream. Finally, there is a topping of solid chocolate. The sides have chocolate triangles, more chocolate and fruit, respectively. So healthy, I know. Although it seems rather complicated, the cake itself is actually quite easy to make.

The ingredients that you will need are:

Oreo crust:

- 24 Oreos

- ¼ cup butter

Ice cream layer:

- One box of ice cream of your choice- I chose cookie dough

Mocha Whipped cream layer:

- 1½ teaspoons instant coffee
- 2 teaspoons boiling water
- ¼ cups semisweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons sugar

Ingredients for top of cake:

- ½ + ½ + ¼ cup semisweet chocolate chips

- ¼ cup + 2 tablespoons white chocolate chips

- Cut, assorted fruit of your choice- I chose raspberries, kiwi, peaches, and green grapes

How you do this crazy alchemy without the direction of a baking extraordinaire/ SHSL* artist:

Go get an 8x8 inch square pan. A circular pan with a diameter of 8 should do just fine too. Line the bottom of your pan with parchment or wax paper. Set aside.

Let’s start with the Oreo crust!

1.) Get yourself a medium-sized bowl, and dump the oreos into it.

2.) Use your hands or a potato masher to mash those disks of deliciousness into dust. Yes, keep the filling in there. When the cookie pieces are crushed to the point at which they resemble dirt, then you have done your job well.

3.) Now melt the butter in the microwave, pour it over the crushed cookies, and mix well until the cookie bits just barely stick together.

4.) Press this mixture into the bottom of your pan, so it forms a sort of crust at the base.

5.) Freeze for at least 15 minutes.

Time for the ice cream!

1.) Take the oreo crust out of the freezer.

2.) Dump that whole box of ice cream onto the oreo crust.

3.) Spread the ice cream out evenly over the crust.

4.) Cover with cling wrap and freeze overnight.

Here comes the mocha whipped cream:

1.) Put the heavy cream in a medium-sized bowl. Use a whisk or electric mixer to whip it up to soft peaks.

2.) Put the sugar into the whipped cream.

3.) Whip the cream some more until it reaches stiff peaks.

4.) Dissolve the instant coffee in the water.

5.) Melt the chocolate chips in the microwave. You can do this by putting them in a bowl, and timing the microwave for 30 seconds. Stir, even if it doesn’t look like the chocolate chips have melted at all. Repeat this process until the chocolate is fully melted.

6.) Fold the coffee paste into the whipped cream until the color is homogeneous.

7.) Fold the melted chocolate into the coffee whipped cream until it is fully incorporated and the color is homogeneous.

After the previous two layers have been frozen overnight, use a pastry bag with a star tip to pipe a layer of this mocha whipped cream on top of the ice cream layer. Freeze for at least an hour.

Now comes the hardest part: The chocolate accents. We need to make the large chocolate square on the top, the chocolate circle and semicircles on top, and the chocolate triangles on the sides.

Let’s start with the large chocolate square at the top.

1.) Line a cookie sheet at least as big as your cake with parchment paper, but small enough to fit in your freezer. You can do this while the rest of the cake is freezing.

2.) Melt the ½ cup of chocolate chips, just as you did for the whipped cream. Then pour it out onto the parchment paper.

3.) Spread the chocolate evenly, about ⅛ inch thick with a butter knife. Make sure that the layer of chocolate is at least as big as your cake. It doesn’t matter what shape it is.

4.) Put the parchment paper with the melted chocolate on it onto the baking tray. Freeze for 4 minutes.

5.) Now, take a tall glass and microwave it on HIGH for one minute.

6.) Take the baking tray out of the freezer. The chocolate should have hardened a little.

7.) Take a big knife, and put it into the hot water for 30 seconds. Take the knife out, and dry it with a paper towel.

8.) Cut the chocolate, with this knife, into the size and shape of your cake pan.

9.) Put the chocolate back into the freezer for another 15 minutes.

Now, let’s move on to the chocolate semicircles and circles on top.

1.) Repeat steps 1-7 from the method of making the large chocolate square.

2.) Take a bowl, and invert it on top of the chocolate.

3.) Take the knife, and cut around the bowl, so you are cutting a circle out of the chocolate.

4.) Take the bowl off of the chocolate, and place a smaller bowl in the middle of the circle that you just cut out.

5.) Take the knife, and cut around the bowl, so you are cutting a circle out of the other chocolate circle.

6.) Cut the circle in the middle in half.

7.) Cut the outer ring ¾ of the way down the diameter.

8.) Put the chocolate back into the freezer for another 15 minutes.

Let’s do the chocolate triangles on the sides, now!

1.) Repeat steps 1-7 from the method of making the large chocolate square, except melt ¼ cup of white chocolate and ¼ cup of semisweet chocolate, and spread them out on the parchment paper together.

2.) Cut the chocolate, with this knife, such that you can cut 9 2x2 inch squares.

3.) Dip the knife in the water again, and dry it off with a paper towel.

4.) Cut each of these squares diagonally to form right triangles.

5.) Put the chocolate back into the freezer for another 15 minutes.

You’ve gotten this far! I’m so proud of you ^.^

Now, we’ll do some assembly and finishing touches :)

1.) Melt the remaining white chocolate.

2.) Put it into a sandwich ziplock bag. Cut one of the corners off.

3.) Take the circular chocolate pieces out of the freezer and decorate them with the white chocolate, using the ziplock bag as a piping bag. Do not set this white chocolate bag aside.

4.) Take the cake out of the freezer. Take it out of the pan, and put it on a serving plate,  removing the parchment/wax paper.

5.) Top the cake with the large chocolate square.

6.) Near a corner of the cake, place two of the chocolate triangles slightly less than the diameter of your ring of chocolate apart. The triangles should be upright, and the slanted side should be facing the middle of the cake.

7.) Hold the chocolate in place, by piping some of the white chocolate on the bottom edge of each of the two triangles, then putting it on the cake. If you need extra support, put some fruit beside the triangles.

8.) Rest the decorated chocolate ring on top of the triangle supports, gluing it with chocolate to the supports if needed.

9.) Arrange the the semi circles of chocolate on top of the cake as shown in the picture.

10.) Arrange your fruit on top as you would like.

11.) Place the remaining chocolate triangles around the sides of the cake.

You are finished! Now, take a giant bite out of this delicious thing! ^.^

Feel free to send me asks if anything is confusing, you would like pictures to assist you in making this, or if you just want to talk or comment. Thanks for baking with me!

Until next time,

Choco

*If you don’t know what this means, go play Dangan Ronpa