Haniela's

Rice Krispie Ice Cream Cone Cake

Thursday, August 3, 2017


Summer is not over yet, despite all the social media constantly feeding me with images and videos about Summer being over! Can I please indulge for a little longer !? It's Summer and ice cream is still in season. Here is a really fun no bake I guess I can call it a cake, what else would you call it?
A comment on you tube said it's not a cake...hm, so I'm not sure what it is. Yes there is no cake but I'm not going to stress about it, is that really that important? No, I didn't think so. So here is Rice Krispie Ice Cream Cone Cake.

Rice Krispie Cake Layers
you need :
2 - 6 inch rounds
2 - 6 inch half spheres
3 -4.5 inch rounds
You need 1 1/2 of the swiss buttercream recipe(recipe link below)

24 cups rice krispies cereal
4 bags of mini marshmallows
2sticks (1cup) butter
2tsp vanilla extract

If making chocolate rice krispies (recipe cane be doubled,, adjust chocolate and cocoa powder amounts accodringly) : 6cups cereal 1/4 cup butter, 1/4 cup cocoa powder, 1cup melted chocolate



Melt butter, add marshmallows and stir until marshmallows are melted, stir in vanilla extract.
Pour melted marshmallows over cereal, stir well with a buttered wooden spoon until all combined. Press into prepared molds.
If making chocolate rice krispies, stir cocoa powder with cereal, add melted chocolate to melted marshmallows and then add marshmallow mixture into the dry cereal, stir well and press into the molds/pans. Let cool slightly then unmold an repeat as many times as needed for the ice cream cone shape and ice cream scoops. Follow the video to see how to put it all together.

Swiss Buttercream -recipe
recipe can be halved or doubled, tripled etc.
Chocolate Swiss Buttercream
add 1cup cooled, melted chocolate into basic Vanilla Swiss Buttercream, for double dose of chocolate add 1/2 sifted cocoa powder
Strawberry Swiss Buttercream
add  1 cup good quality seedless strawberry jam, or thick strawberry puree, you add few drops of pink food coloring to get a desired color shade.

To support the "gravity defying" design I used a simple cake board dowel support system. I found a center of the board and used a screw and little bit of glue to secure the dowel to the board.  Use a foil or in my case I ended up using freezer paper to cover the board. 



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Cantaloupe Cookies

Tuesday, July 18, 2017



Cantaloupe, this tasty and fragrant  melon is considered to be a gourd and it belongs to the same family as cucumber and squash. It is very low in calories(yay) and it is the most popular melon in the United States. Now let's turn it into cookies with some icing. 
These were on my to do list for a long time and I kept circling back to this idea. Hardest part, though the design itself is really easy (now when it is finished) I struggled with choosing the right colors. At the end I'm happy I chose these fresh and simple tones. I hope you like it too. 


To make the Cookies you will need :

Fresh Lemon Royal IcingSugar Cookies 
To color my icing I used Americolor Gel Colors
Needle Tool 
15 second green royal icing, light orange and dark orange
piping consistency tan and light yellow royal icing
Green Edible Marker
CANTALOUPE COOKIES HOW TO TUTORIAL