Music. Tea. Justice. (Bitey mad lady with a love of physics, food, and fiction, and a hyper-literate prog rock soundtrack.)
Yep, THAT, my friends, is a David-Bowie-from-Labyrinth cake, aka quite possibly the Coolest Birthday Cake Ever. This thing is up there with the Darth Vader Baby Shower cake in my book. (Well, not the actual book. The figurative one.) Not only does it feature the Goblin King himself, it ALSO says - and with correct quotation marks, even - “You Remind Me of the Babe.”
What babe, you ask? Why, the babe with the power.
This cake has renewed my faith in both the airbrush and future generations, so kudos to Maddy’s parents for giving her a proper education in all things awesome. (via Cake Wrecks: I Wanna Be a Wreck Star
Yummy. In many more ways than one.
Notes: The paletas that contain milk are slightly creamy; the others are icy. Use frozen fruit bar molds with a 1/4- to 1/3-cup capacity; they’re sold in many cookware and hardware stores and through some cookware catalogs.
Makes 6 paletas
Ingredients + Preparation
1. Pour paletas mixture (choices follow) equally into 6 juice bar molds (see notes). Attach covers. Insert sticks, leaving 1 1/2 to 2 inches of each exposed. Freeze paletas upright until firm, at least 3 hours or up to 2 weeks.
2. Hold each mold up to the rim under warm running water just until paletas are released from sides of molds, 5 to 15 seconds. Remove covers and pull out paletas.
- Banana paletas. In a 2-cup glass measure, combine 1 cup milk, 3/4 cup smoothly mashed ripe banana, 1 teaspoon vanilla, and 1/4 cup sugar; stir until sugar is dissolved (mixture is no longer grainy to taste).
- Blackberry paletas. In a blender, whirl 2 1/2 cups rinsed, drained blackberries until smooth. Push through a strainer into a 2-cup glass measure; discard residue. Add 1 cup milk and 6 tablespoons sugar to berry purée; stir until sugar is dissolved.
- Cucumber-chili paletas. In a blender, combine 3 cups 1-inch chunks peeled, seeded cucumber (1 1/2 lb.); 2/3 cup sugar; 1/3 cup lemon juice; and 1 rinsed, stemmed jalapeño chili (1 to 1 1/2 oz.; remove seeds and veins for less heat). Whirl until smooth. Push mixture through a fine strainer set over a 2-cup glass measure; discard residue.
- Mango paletas. In a blender, combine 2 1/2 cups 1-inch chunks mangoes (from 1 1/2 lb. fruit), 1/4 cup sugar, and 3 tablespoons lime juice; whirl until smooth.
- Piña colada paletas. In a blender, combine 1 cup milk, 1/2 cup 1-inch chunks fresh or canned pineapple, 1/3 cup sugar, 1 teaspoon vanilla, and 1/2 teaspoon coconut extract; whirl until smooth.
- Sour orange paletas. In a 2-cup glass measure, combine 1 1/3 cups orange juice, 1/3 cup lime juice, and 1/4 cup sugar; stir until sugar is dissolved.
- Strawberry paletas. In a blender, whirl 3 3/4 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 2-cup glass measure; discard residue. Add 1/3 cup sugar and 1 tablespoon lemon juice to berry purée; stir until sugar is dissolved.
Yum! I love popsicles and all popsicle-related items.