To make a difference in people’s lives, communities and our planet by doing business the right way. We act in ways to create a more sustainable and better shared future. See how our euphoric flavors and ingredients are created. Our ice creams and ice cream products fit seamlessly into everyday lives. They are responsible for building on our storied history while setting the vision for our path forward. Satiating the ice cream cravings of our customers for more than a decade, Polar Bear has garnered an insane amount of love over the years! At Polar Bear we believe that our stakeholders should prosper as we prosper. Our values form the foundation of how we do business today and every day. Poke holes in the cakes with the narrow end of a chopstick, then soak the cakes with the tres leches mixture let sit for 10 minutes or until the cream mixture is completely absorbed! Carefully transfer the cakes to serving plates and top each cake with the strawberry gel, then decorate with the whipped cream and the remaining 1 cup sliced fresh strawberries.How our love for ice cream and the vision of scooping up happiness to customers all over the country transformed into Polar Bear – The Ice Cream Sundae Zone. Make the whipped cream: In a large bowl using a whisk or hand mixer, or in a stand mixer, whip together the cream and confectioners’ sugar until it holds soft peaks, 2 minutes.Īrrange the cutout cakes on a small rimmed baking sheet. Make the tres leches soak: In a measuring cup, whisk together the cream, milk, and condensed milk. Stir in the lemon juice, transfer to a bowl, cover with plastic wrap, and cool to room temperature, about 1 hour. Reduce the heat to medium-low and simmer, stirring often, until the liquid bubbles, thickens to a jam-like consistency, and glazes the strawberries, about 10 minutes. Bring it to a boil over medium heat, stirring often until the sugar melts and the strawberries begin to release their liquid. In a small bowl, dissolve the cornstarch in the tablespoon water, and add that to the strawberry-sugar mixture. Make the strawberry gel: In a medium saucepan, combine 4 cups of the strawberries with the sugar. How to cook: Bake your boxed strawberry cake mix as directed in a 9x13 baking dish. Cool the cake completely in the pan on a wire rack, about 1 hour, then use a 4-inch decorative round cookie cutter or glass to cut out 6 mini cakes (eat the scraps!) Transfer the batter to the buttered pan and bake, turning halfway through, until the top is lightly golden, the cake springs back, and a toothpick inserted in the center comes out clean, 19–21 minutes. Reduce the speed to medium-low and gradually add half the flour mixture, then the milk, then the other half of the flour mixture, beating until just combined after each addition. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl if necessary. Melt 5 tablespoons of the butter in the microwave until JUST melted (or very, very soft), 15–20 seconds, adding only a few seconds, if necessary.Īdd the melted butter, the remaining 5 tablespoons of butter, and the sugar to a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 minutes, adding the vanilla during the last 15 seconds. In a small bowl, whisk together the flour, baking powder, and salt. Grease a small sheet pan (9x13-inch) generously with some butter. Published by Clarkson Potter, an imprint of Random House.īake the cake: Set a rack in the center of the oven and preheat the oven to 350☏. Photographs copyright © 2021 by Alex Lau. Copyright © 2021 by Christine Diane Teigen. Luna and I love using cookie cutters to theme it up, but a simple biscuit cutter or glass will do. (That means “three milks” in Spanish, which.you’ll figure out why.) Every single layer of this cake is its own delicious little universe of taste. I can’t find them anywhere! So, I’m bringing them back into my life, and making it homemade-better with an idea inspired by Mexican tres leches cake, which is made by soaking cake in.tres leches. My point is, do you remember those little grocery store eight packs of uber-moist yellow cake with the little divot in the center you’d load strawberry goo into? Right? The goo was basically a gel with strawberries floating in it. Damn, just writing that made me realize I am bonkers, but oh well! I go four or five times a week, sometimes twice a day. Bristol Farms, the market I simply refuse to live more than 10 minutes away from, is where I get photographed more than any other place in the world. I cannot express how much I love a grocery store.
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