Nothing says summer to me more than ice cream …. In any form! My absolute favourite is homemade, because the I can create my own unique and special flavours, and we have made some keepers! This was my first international collaboration, and the topic was the perfect opportunity to pay homage to the best part of summer!!

Thank you to Isabel Tomargo, of Tartas Imposibles, for the wonderful opportunity! Muchas gracias!!

I used my Wilton giant cupcake pan as a mold for the top waffle cup. I lay the textured and CMC enhanced fondant around the outside of the bottom of the cupcake to get the shape I wanted and let it dry. I then spiralled enhanced fondant to make the soft serve, and filled any gaps at the bottom of the swirl so the flooding with royal icing would not just sink to the bottom of the hollow cup. The cone pillars had holes big enough for the bubble tea straws to fit through in the bottom so they would fit into the dummy beneath, and then I spiralled a handed fondant high enough to make my pillars, which were dipped in chocolate after they dried. I made my sugar comes by cutting circles, giving them texture, and wrapping around the horn forms until they dried, and then “scooped” fondant onto those. The cake and board were covered with straight fondant, brushed with corn syrup, and then dredged in sprinkles, jimmies and confetti that were used on the other pieces.