Ingredients
- Store-bought cupcake or poundcake
- Store-bought buttercream frosting
- Strawberry ice cream sauce
- Butter knife
- Chocolate malt balls
- Blanched walnuts or almonds
- Coconut
- Shallow baking pan
- Blender
- Green sprinkles
- White chocolate
- Double broiler or microwave
- Spoon
- Lady fingers
Preparation
Step 1
Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a plate. Spoon the buttercream frosting into a decorating tube fitted with a large, circular tip and pipe it in a looping fashion around the sides of the biscuit or cake - do not frost the top. Spoon strawberry ice cream sauce on top of the muffin or cake to cover. Drizzle a little over portions of the spaghetti as well. For the meatballs, use a butter knife to rough up the surface of two or three chocolate covered malt balls. Place them on top of the "sauce." For the parmesan cheese, crush a handful of blanched almonds or walnuts in a blender and then sprinkle the pieces over the sauce and "meatballs." For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350º, stirring often, for 8 to 10 minutes or until golden. For butter, melt 1/4 cup of white chocolate chips in a double broiler or heat them in a microwave for about 1and 1/2 minutes at half power and stir until smooth. Spread the melted white chocolate on the toasted lady fingers. Top with the toasted coconut and green sprinkles for parsley.