Tuesday, December 18, 2012

Cake Boss: Stories and Recipes from Mia Famiglia

Review from Editorial

THE DECORATING ROOM on the second floor of Carlo’s Bake Shop, my family’s business in Hoboken, New Jersey, is like heaven on Earth to me. It’s where my comrades in arms and I work our magic, turning out wedding cakes, birthday cakes, and theme cakes for every occasion imaginable.

Every day is a new adventure in that decorating room: On Monday, the big challenge might be a ten-tier wedding cake draped with rolled fondant and showered with delicate, lifelike sugar flowers; on Tuesday, it could be a birthday cake shaped like a soccer field, complete with figurines of the players; by Wednesday, we might be replicating a pop star’s new CD cover in icing and gum paste for a television show; and Thursday and Friday … well, we’ll cross those bridges when we get to them.

I used to spend all my time in the decorating room, but now I have other responsibilities as well, because I’m not just a decorator; I’m the Boss. A portion of each day is spent in my office, down the hall from that grownup playpen. When I’m in my office, the hallway outside its door is always crowded. It’s a narrow passageway on the second floor, and half of its width is taken up with steel utility shelving. On a normal day, there’s a line outside made up of family and other employees waiting to come in and see me. Some of them need me to sign off on something, like the design and baking of a cake for fifty people for a special event by tomorrow, even though our production schedule is maxed out. Others have a question that only I can answer, like what we should charge a local rock band for a sheet cake with modeling-chocolate figurines of themselves on top, accurate right down to their facial hair and earrings. Billing issues, vendor screwups, Web site glitches … it all comes to my door.

On a normal day, inside my office, there’s no telling what I might be up to. I might be having a consultation with a couple planning their wedding, describing the cake they dreamed up the night they got engaged, and wondering if I can bring it to life for them. The look in the eyes of a bride as she describes her dream cake is like nothing you’ve ever seen, a constant reminder that although I may be just a baker, my responsibility is awesome. Our customers entrust their dreams to us, and we have the power to make or break memories. That might not be the same as being a surgeon or a fireman, but you feel the weight of expectations every time somebody new walks through that door.

If I’m not immersed in a consultation, I might be meeting with my assistants, going over phone calls and meetings, or with one of my four sisters—Grace, Madeline, Mary, and Lisa—talking through a problem that’s cropped up with the pastry counter they manage downstairs.
My life isn’t just about baking, decorating, and consultations: We’re a family business, so, sometimes, there are family squabbles. It’s just as likely that a voice that comes crackling through the intercom will shout out, “Buddy, where do you want the new mixer installed?” as it is, “Buddy, Mary and Grace are fighting again.” I hear that, and it’s a code-blue situation because it means that two of my sisters are going at it. I drop whatever I’m doing and hustle downstairs, because breaking up those arguments is part of my job, too.

Just like the counter is run by my sisters, the top dogs in the back are my brothers-in-law. Upstairs in the decorating room is Mauro Castano, my right-hand man, husband to my sister Madeline, and one of my best decorators. There’s also Little Frankie Amato, the son of my Uncle Frankie and my father’s godson, who’s been around the bakery since he started hanging around there as a kid, and has been working with us since he left Wall Street in 2006. There’s Danny Dragone, a mustachioed Italian who we call “the Mule,” a jack of all trades who helps out wherever he’s needed—the baking equivalent of a utility player. And, of course, there are the designers, our own little team of magical elves, like Stephanie “Sunshine” Fernandez, who was the first woman to ever work in the back with the bakers, in 2004, which was no small thing, because in addition to the long, grueling days, it can get a little bit like a frat house back there. She and the other designers can make anything at all out of fondant, modeling chocolate, and gum paste: people, animals, palm trees, cars, boats, footballs … you name it, they can sculpt it.
Downstairs, in the bakery, there’s Joey Faugno, another brother-in-law, who’s married to my sister Grace, and is one of our top bakers and another utility player; in addition to being a champion mixer and oven guy, he’s a fine decorator. And there’s Sal Pininch, who’s been with the bakery since the 1960s, and is my most trusted baker because, beyond baking, he’s somebody who I can go to for fatherly advice.

Whether we’re related by blood or marriage or not at all, these people are my family, and most of them have been at Carlo’s for years. They are also my co-stars, because, starting in 2009, our family and our bakery became the subject of a television show, Cake Boss. The show depicts who we are and how we do what we do and how sometimes things get a little crazy at Carlo’s. The funny thing is that the show itself has made things crazier than ever: A team of producers and directors and camera people and sound technicians and production assistants have practically moved in with us. I spend the day doing everything I just described, but I do it wearing a microphone, like the informant in a crime movie. There’s a camera and light aimed down at my desk from the ceiling, and my every move and conversation in the bakery and decorating room is tracked. That hallway outside my office is twice as crowded as usual, with as many people wearing walkie talkies as wearing aprons.

Since the show hit TLC, whenever I visit the retail floor, the customers burst into applause, and I stop and pose for pictures with them. I’m flattered by the attention, but it’s also a little funny to me, because all I do on television is what I’ve been doing since I was a teenager.
That same attention has made the bakery busier than it’s ever been before. There’s a line out the door most days, filled with people who have come from all over the country just to pay us a visit and taste the pastries they’ve seen on television. It’s been quite a ride, and it just gets more exciting and more gratifying all the time. My only regret is that sometimes things move so quickly that we don’t have time to stop and take them in. But, at the end of the day, before I change into my street clothes and pull my black, varsity-style Carlo’s Bake Shop jacket on, I sometimes stop and savor the silence. I look out the window of my office onto Washington Street, one of Hoboken’s main thoroughfares, and I remember.

I remember all the things that brought my family and me to this moment.

Sunday, December 9, 2012

Finding Your Perfect Food Processor???

The ultimate kitchen assistant, the Cuisinart food processor has revolutionized attitudes about cooking. The simple combination of a stainless-steel chopping blade and a wide-based, mixing bowl opens shortcuts for cooks to prepare complicated meals quickly. A food processor not only cuts down on food preparation time, but opens up a world of innovative recipe and meal ideas, from appetizers to dessert. And no one does food processors better than the original: Cuisinart.
    A Cuisinart food processor is your own personal sous chef – find yours today.

    Attention For All Bakers!!! Grab these nice MIXER

    click below's link

    Visit Amazon's Buyer's Guide - KitchenAid Stand Mixer

    Sunday, November 4, 2012

    Pink Meringue Roses

    Pink Meringue Roses
    4 large egg whites
    3/4 cup sugar
    1 tablespoon meringue powder
    pinch of salt
    1 teaspoon pure vanilla extract or other extract you'd like to use
    Pink Food Color

    Using a whisk combine egg whites, pinch of salt, sugar and meringue powder in a heat proof bowl, best to us is tempered glass or your stainless steel mixer bowl. Set the bowl over the pan with simmering water. Whisking constantly, until sugar dissolves and mixture is hot to the touch, about 5 minutes or so.
    Transfer the bowl to your electric mixers, using wire attachment, beat the mixture gradually from low to high, until stiff peaks are formed.About 8-10 minutes. Add the flavorings and mix for a minute or so to incorporate extract.
    Add a touch of pink food color and beat until no streaks are visible..
    Preheat oven to 175 degrees. 
    Piping Roses
    Cut up small parchment squares about 2inches x 2inches.  
    Large piping tip WILTON 125
    Wilton Flower Nail Decorating Tool #7
    piping bag

    Easy to follow tutorial on how to make ribbon roses can be found here
    In the tutorial they use a round tip to pipe the cone shape onto the flower nail. I use a petal tip to make the cone like shape.It doesn't have to be 100% perfect as it will get covered with the rose petal anyway.
    I use parchment squares for this project, once I have piped rose  I place it directly onto the baking sheet. I find parchment paper better choice for baking projects.
    It takes practice, don't get discourages if it doesn't work first time around. Believe me when I first tried making these roses I had no clue how to do it. Try to make somewhat similar size of roses.
    When making a significantly different sizes, make sure you bake smaller ones and large ones on separate baking sheets as baking time will vary with different size of roses.

    Once you have all the meringue used up you can bake the roses .
    I baked 2 sheets at a time,  at 175F, for about 2.5 hours, or until dried through. Baking times vary depending on the size of the piped meringue designs.

    Once baked, let cool completely in the oven.

    credit to                         

    Wednesday, October 31, 2012

    Ice Cream Cone Cupcakes

    Here’s a snappy idea which will lend a little whimsy to the next birthday party you throw for your child. Bake some cupcakes in ready-made ice cream cones. You can complete them ahead, and have the cupcakes ready for serving. Or you can bake and cool them in advance, leaving frosting and the decorating as an activity for that house full of energetic kids you're expecting.

    wanna try to make a vogue cupcakes like these??? 

    just take a very simple step...

    u can watch it here

    and here

    • Store-bought or homemade cake batter of choice
    • Ice cream cones
    • Frosting of choice
    • Sprinkles
    Steps :

    1. Make the batter for the cupcakes. Use a cake mix or your favorite scratch cake recipe. Prepare the batter as per directions.

    2. Unwrap the ice cream cones slowly, being careful not to damage them as you remove any plastic coverings. Place each empty cone in a muffin tin, one per ungreased muffin cup

    3. Pick up and fill each cone. Replace each cone in its muffin cup.

    *** Leave a little room at the top for expansion (about 1/2 to 3/4 inch).
    *** Do not overfill the ice cream cones with batter. An ice cream scoop holds about the right amount and lets you do a neat and trim job of filling. Aim for cupcakes which do not overflow the cones. These will be more attractive and will be easier to frost. The image of batter in the cone here will result in an unsightly overflow during baking:

    4. Bake according to cake batter instructions. Bake for the same length of time you would bake regular cupcakes
    5. Prepare the icing or open up a store-bought icing mixture.

    6. Place the sprinkles in a small bowl.

    7. Remove the cupcakes from the oven and allow them to cool.

    8. Frost the cupcakes using a knife or spatula. Try to let the frosting warm up a bit if you've been keeping it in the fridge, as some frostings are more difficult to work with when cold.

    9. Dip the top of the cupcake in sprinkles. Dip fully or dip just one side for an artsy effect

    10. Place each cupcake back into the muffin tin, or place in a serving dish with sides. Carry the muffin tin or serving dish very carefully; these cupcakes will be top heavy and have a tendency to topple

    11. Serve and enjoy! :-)

    Tuesday, October 30, 2012

    Tips for Getting the Most Out of Your Cupcakes

    Baking cupcakes isn’t necessarily difficult to do, however things can sometimes go unexpectedly wrong eg. they don’t rise well; they stick to the liners or pan, etc). However there are ways you can ensure you get the best cupcakes possible without having to do much extra work and the simple tips below will have you making mouth-watering cupcakes that leave everyone wanting more. And wanting to know your secret!

    When trying out a new cupcake recipe, you might consider cooking a ‘trial’ cupcake in the oven first. Why? Because every recipe is different and not all batter will rise the same. Simply fill one cupcake liner halfway and see how much it rises. Then you’ll know if you need to keep it halfway full, lessen the amount, or increase the amount.

    For those who don’t have time to look for a new recipe or simply have a cake recipe they really enjoy, you can use a cake recipe in place of a cupcake one. The only difference is that you use a cupcake pan in place of a cake pan. Also keep in mind you probably won’t have to bake them as long when divided into cupcakes.

    Filling a cupcake pan can be rather messy. If you haven’t already discovered a cleaner way to fill them, consider using an ice cream scoop. If this doesn’t work, consider using a small funnel and simply place your thumb or finger over the end of the funnel until you’re ready to fill.

     A marvelous cupcake can be ruined simply from not being stored properly. That said, if your cupcake contains certain frostings, they need to be refrigerated. Such frostings include whipped cream, ganache, cream cheese, and butter cream, to name a few. Otherwise, storing your cupcakes in an airtight container will work out just fine.

     Always use cupcake liners when baking cupcakes. These not only make them easier to remove it makes them taste better. You also aren’t left with a messy pan if they decided to stick to the pan when you take them out.

     A majority of us fall in love with really moist cupcakes. Unfortunately they don’t always emerge from the oven this way. Here are some tips to help you achieve moist cupcakes. Enjoy!

      • Make sure your batter is light rather than really heavy.
     • Do not excessively beat or stir the batter.
     • Add a little extra liquid.
     • Opt for oil in place of butter.

    Top Seller Book Of Cake Decorating

    Wednesday, October 17, 2012

    Black and White Cookies Recipe

    For the cookies: 
    1 cup all-purpose flour 
    1 cup cake flour 
    1 tsp. baking powder 
    1/4 tsp. table salt 
    6 Tbs. whole or low-fat milk 
    1 tsp. vanilla extract 
    Grated zest of 1/2 lemon, preferably organic 
    1/2 cup (4 oz.) unsalted butter, at room temperature 
    2/3 cup granulated sugar 
    2 large eggs, at room temperature 
    For the icings:
    2 cups plus 2 Tbs. powdered sugar, or more if needed 
    4 tsp. light corn syrup 
    1/2 tsp. freshly squeezed lemon juice 
    1 tsp. vanilla extract 
    3 Tbs. unsweetened Dutch-process cocoa powder 

    To make the cookies:
    Position racks in the upper and lower thirds of the oven; preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
    In a small bowl, whisk together the all-purpose and cake flours, baking powder, and salt. In another small bowl, mix together the milk, 1 teaspoon vanilla, and lemon zest.
    In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed until completely smooth. Beat in the eggs one at a time. Stir in half of the flour mixture, followed by the milk mixture, then stir in the remaining flour mixture and beat until the batter is smooth.
    Drop 2 Tbs. batter in mounds spaced 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets midway through baking, until the cookies feel just set in the centers, about 15 minutes. Let cool completely on the baking sheets.

    To make the icings:
    In a medium bowl, whisk together the 2 cups confectioners' sugar with 2 tsp. of the corn syrup, the lemon juice, the vanilla, and 3 Tbs. water until smooth.
    Transfer half of the mixture to a small bowl and whisk in the cocoa and remaining 2 tsp. corn syrup to make the "black" icing. Add up to 2 teaspoons more water, if necessary, to make the icing spreadable; it should not be too thin, so begin by adding 1 teaspoon and add another teaspoon only if needed. Whisk the remaining 2 Tbs. confectioners' sugar into the white icing. The two icings should have the same consistency: thick, but spreadable. (If the white icing is too thin, add a bit more confectioners' sugar.)
    With a small icing spatula or a butter knife, spread white icing over one half of the flat (bottom) side of each cookie. Spread black icing over the other half. Let the icing set for a few minutes before serving.

    Tuesday, October 16, 2012

    Keikos Cake And Pastry Friends is the place where pastry chef Keiko shares her recipes. She’s a professional confectioner and pastry teacher.
    The philosphy of is to provide delicious, first class recipes in a way that enables “normal” people, hobby bakers, and everyone interested in good food to make these cakes and desserts, as well. All recipes are presented with videos and step-by-step instructions in downloadable pdf files.
    The feedback proves that this concept really works.
    People all over the world impress their friends and family with Keiko’s masterful cakes and desserts.

    Click Here! for more details about keiko :-)

    Extraordinary Cakes: Recipes for Bold and Sophisticated Dessert

    How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker.

    Some of the luscious cakes included are 

    1. Toasted Macadamia Caramel Cheesecake
    2. Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake)
    3. Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise)
    4. Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake)
    5. Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake)
    6. King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake)
    7. Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake)
    8. Blood Orange Ricotta Torte
    9. Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum)
    10. Caribe (Banana, Mango, Passion Fruit, Chocolate Cake)
    11. Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake)
    Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts

    1,000 Ideas for Decorating Cupcakes, Cookies & Cakes

    A sugar-coated feast for the eyes and the imagination—this exciting 1,000 collection presents glorious full-color photographs of beautiful, outrageous, and deliciously decorated desserts, from extravagant wedding and birthday cakes to cupcakes and cookies that are miniature works of art. Like all of the books in our 1,000 series, this is not an instructional book, rather, it is a visual showcase designed to provide endless inspiration for anyone who loves decorative baking and entertaining.

    1,000 Ideas for Decorating Cupcakes, Cookies & Cakes (1000 Series)

    How To Make A Cake Pops

    Watch this video :-)

    What's cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy and fun to recreate these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more.
    Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats

    Wednesday, October 10, 2012

    Basic Recipe For Preparing A Cupcakes

    Everyone needs a good basic cupcake recipe to create the perfect cupcakes. These plain cupcakes can be decorated with our perfect cupcake buttercream to create beautiful cupcakes perfect for any occasion.

    As request on our fanpage, here are the recipe


    • 250g (8oz) unsalted butter, softened
    • 250g (8oz) caster sugar
    • 250g (8oz) self-raising flour
    • Pinch of salt
    • 4 medium eggs
    • 4 tablespoons milk
    • Ice-cream scoop (optional)
    • 2 x 12-hole muffin tins, lined with paper cases

    1. Set the oven to 190°C or Gas Mark 5. 
    2. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth. 
    3. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
    4. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour. 
    5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.

    Freezing: The cakes are best eaten on the day that they're baked, but if necessary, once cold, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1hour. They can be decorated with the buttercream topping while they are still frozen, which will help to keep them as fresh as possible before serving.

    Flavour variations
    : If you don't want plain cupcakes, then try one of these flavours:

    • Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon juice in place of the milk
    • Chocolate: Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa
    • Rose: Use 1-2 tablespoon less milk and replace with 1-2 tablespoons rose water
    • Coffee: Omit the milk and, in its place, use 2 tablespoons instant coffee, dissolved in 4 tablespoons hot water
    • Now watch our video recipe for the perfect buttercream to go on top!

    Saturday, October 6, 2012

    Summer Berries and Cream Cake

    Time: 1 hour 30 minutes
    For the cake:
    Vegetable oil or nonstick vegetable oil spray
    4 large eggs
    1 cup sugar
    1 teaspoon vanilla extract
    Finely grated zest of 1 lemon
    1 cup flour

    For the sauce:
    2 cups strawberries, hulled
    2 tablespoons confectioners' sugar
    1 tablespoon lemon juice

    For the filling and topping:
    ¾ cup blueberries
    ¾ cup blackberries
    ¾ cup red raspberries
    ½ cup red currants or golden raspberries
    2 cups heavy cream
    1 teaspoon vanilla extract
    1 cup strawberries, hulled
    ½ teaspoon confectioners' sugar.

    1. To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.

    2. Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
    3. When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside ¼ cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
    4. In a large bowl, combine reserved ¼ cup purée with ½ cup blueberries, ½ cup blackberries, ½ cup red raspberries and currants or golden raspberries. Fold gently to mix.
    5. Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining ¼ cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

    Strawberry and Chocolate Baked Alaska


    • 6 ounces bittersweet or semisweet chocolate, chopped
    • 6 tablespoons (3/4 stick) unsalted butter
    • 3/4 ounce unsweetened chocolate, chopped
    • 1 1/2 cups sugar, divided
    • 2 large eggs
    • 1/3 cup all purpose flour
    • 2 tablespoons unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt

    • 1 pint strawberry ice cream, slightly softened

    • 3 large egg whites


    Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.

    Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
    Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
    Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.

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