A while back, one of my Professors welcomed me back from long service leave with a copy of Deceptive Desserts: A Lady’s Guide to Baking Bad, by Christine McConnell. I was particularly taken by her recipe for Screamberries, and my brother and I originally had evil plans to make this as a birthday cake for Elisabeth’s first birthday (just think of the photos!), but for some reason (possibly because my mother was appalled?) we decided to make the orange and banana cakes instead.
Well, this year, what with one thing and another, it became practical to have my brother’s birthday party and my niece’s both on the same day. Obviously, this necessitated two cakes, and when I asked my brother what he wanted for this cake, the answer was ‘tentacles’.
So that was easy, then.
I made a few modifications to McConnell’s recipe. Vanilla mousse seemed boring, so I filled the waffle cups half with vegan chocolate mousse and half with berry mousse. Stabilised whipped cream seemed like way too much like hard work for a relatively small result, so I didn’t do that. And my first batch of waffle cones weren’t great, so I had to make another double batch in the hour between getting back from cantoring in Middle Park and leaving for birthday shenanigans in Canterbury. So I signally failed to follow the instructions and just dumped everything in together. I can’t claim that they were brilliant waffle cups, but they were fresh and they did the job.
And really, who cared about the waffle cups? The mousse was delicious, and really, we were all here for the strawberries and the tentacles, right?
Incidentally, you can make this recipe in advance and take the components in separate boxes to wherever you are going, at which point it takes about ten minutes to put together.