Recipes

Carnival Baked Alaska Funfetti Cake

Christopher Siu's Carnival Baked Alaska Funfetti Cake Christopher Siu's Carnival Baked Alaska Funfetti Cake (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice8N/AN/A

Ingredients

  • 1 ⅔ cups all-purpose flour 
  • ¾ cup + 2 tablespoons granulated sugar 
  • 2 teaspoon baking powder 
  • ¼ teaspoon salt
  • 2 large whole eggs 
  • ½ cup milk 
  • ⅓ cup + 1 tablespoon neutral oil (canola or vegetable) 
  • 1 teaspoon vanilla extract 
  • ¼ cup rainbow sprinkles 
  • ---FOR THE NO CHURN STRAWBERRY RIPPLE---
  • 1 ¼ cups sweetened condensed milk (one standard can) 
  • 2 cups heavy whipping cream (35%) 
  • 1 teaspoon vanilla extract 
  • ½ cup strawberry jam (preferably slightly thinned or puréed)
  • ---FOR THE MERINGUE---
  • ⅓ cup + 1 tablespoon pasteurized egg whites (from about 3 large eggs) 
  • ½ cup granulated sugar 
  • ¾ cup + 2 tablespoon icing sugar (powdered sugar) 
  • ---FOR ASSEMBLY---
  • Prepared Funfetti Cake (completely cooled)
  • Prepared and frozen Strawberry Ripple Ice Cream
  • Freshly made Meringue 
  • Cotton candy (1 bag or tub) 
  • 3 tbsp Grand Marnier (or similar liquor) 
  • Cookie cutter (2–3 inch round)
  • 2oz Ice Cream Scoop 
  • Small spatula or spoon 
  • Heat-safe small bowl or ladle 
  • Long lighter (for safety) 

Directions

  1. Preheat oven to 340°F (170°C). Grease and line a sheet tray or an 8” round pan. 
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add eggs, milk, oil, and vanilla. Whisk until smooth and lump-free.
  4. Gently fold in sprinkles. 
  5. Pour into the pan and bake for 20–25 minutes, until a toothpick inserted comes out clean.
  6. Cool before cutting into rounds or desired shapes for Baked Alaska.

For the No-Churn Strawberry Ripple Ice

  1. Whip cream to soft peaks.
  2. Gently fold in condensed milk and vanilla until smooth. 
  3. Drizzle in strawberry jam and ripple lightly with a spatula (do not overmix). 
  4. Pour into a plastic wrap-lined mold and freeze for at least 6 hours or overnight. 

For the Meringue

  1. Whip egg whites in a clean bowl until tripled in volume. 
  2. Gradually add granulated sugar while whipping until stiff peaks form. 
  3. Dissolve icing sugar in a small portion of meringue, then fold it back in gently.

To Assemble

  1. Cut the Cake: Use a 2–3 inch round cookie cutter to cut out circles from your cooled Funfetti Cake. Place each cake round onto the serving plate or dish you’ll be using.
  2. Add Ice Cream: Working quickly (so the ice cream doesn’t melt), place one scoop of the Strawberry Ripple Ice Cream on top of each cake round. Press gently so it sticks. If the ice cream feels too soft, pop the assembled bases into the freezer for 10–15 minutes to firm up. If you plan to make a larger portion, pre-scoop all the ice cream into balls and keep in the freezer until needed for assembly.
  3. Frost with Meringue: Using a small spatula or the back of a spoon, cover the ice cream and cake completely with the Meringue. Make sure to seal the edges well to prevent the ice cream from leaking when flaming. You can swirl or create peaks with the meringue for a fun texture. 
  4. Top with Cotton Candy: Just before serving, place a generous tuft of cotton candy on top of each Baked Alaska. 
  5. Flambé: Gently warm the Grand Marnier in a heat-safe bowl or ladle (lukewarm is enough; do not boil). Carefully light it using a long lighter, then immediately and gently pour the flaming liquor over the cotton candy. The flame will caramelize the cotton candy and lightly toast the meringue underneath.
  6. Serve Immediately: Enjoy the magical moment as the cotton candy melts away—serve and delight your guests right away!