1 small yellow cake layer
1 pint ice cream or sherbet
8 clay flower pots, approximately 2 1/2" high and 3" in diameter
8 large soda straws
meringue (see recipe below)
Sterilize flowerpots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot force a large ice cream soda straw, and cut off even with the top of the pot. Pile meringue around the inside of the pot, leaving space over the soda straw open.
Bake at 400 degrees until the meringue turns brown (about 5 minutes).Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations.
3 egg whites
6 T. sugar
1/2 tsp. vanilla
Beat the egg whites until foamy before slowly adding the sugar, beating well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla.
Each flowerpot requires about a third of a c. of meringue.
From the January 1991 issue.