Okay so it's been nearly a year and I have been meaning to update this page. Since my last post have I successfully completed a few cake decorating classes, all of which were gluten free. Along with learning some much needed skills I found a great gluten free baking product by Wilton. Its called Cake Release (Grease and flour pans in one step) The flour used is corn flour so it is gluten free!

My final course 1 cake was a chocolate cake with roses.

I also made a picnic cake for my daughters 3rd birthday.

Today I'm in the process of combining a few recipes I have used over the years to create a really awesome birthday cake, though not traditional in any way for myself.

I have taken our family favorite, Tin Roof Icecream, and a favorite desert of mine, Better than Sex Cake and combined the two with a little flare from an old craft kitchen recipe. Here is what I have come up with:

Jensen's Better than Sex on a Hot Tin Roof Icecream Cake:

1 package Pamela's brownie mix
1/2 can low fat sweetened condensed milk
6 Oz caramel ice cream topping
3 heath bars chopped
6 oz hot fudge ice cream topping
1 container of frozen whipped topping

Filling
Tin roof Sundae ice cream (recipe follows)

Directions:

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

3. Let cake cool completely

4. Remove cake from pan and line with foil, with ends of foil extending over sides of pan. Add Softened Tin roof sundae ice cream to the pan.

5. Gently place brownies on top of ice cream pressing gently to secure, Freeze 6 hours or until firm.

6. Invert desert onto serving plate and remove foil, when ready to server spread whipped topping onto top and sides of dessert.

Serve sliced with hot fudge drizzled over the top of the whipped cream.


For the Tin Roof ice cream I chose to make my own but if you can just buy it, just make sure to let it soften before you add it to your cake.

I followed Cafe Johnsonia's ice cream recipe using Cuisinart's Simple Vanilla Ice Cream Recipe

I will post pictures and reviews after tomorrows birthday celebrations.