Superheroes Don't Bake Cakes

Superheroes Don't Bake Cakes Saving dessert one bake at a time. Turning sugar into origin stories with hero-worthy bakes for epic moments. 🍰📚🦸🏾‍♂️

11/05/2026

Lemon posset with summer fruit compote + Akira 🍋🍓📖

Berries first, then that silky lemon posset on top — sharp, smooth, and seriously satisfying.
Finished with lemon thyme tips and blue and purple violas (edible + beautiful, and now you know what to look for).
Paired with Akira because it’s all contrast: bright fruit, clean citrus, and a little intensity in every spoonful.

Recipe in the comments

05/05/2026

Milk ice cream + Daredevil Omnibus (Frank Miller) 🥛📖
Simple, classic, and quietly intense — just a smooth, creamy scoop that lets the basics do the heavy lifting.

Pairing it with Frank Miller’s Daredevil because the mood is sharp, the lines are clean, and sometimes the best things don’t need extra noise.

Recipe in the comments — save this one.

01/05/2026

Milk chocolate ice cream + Michael Jordan: Bull On Parade (Wilfred Santiago / Fantagraphics) 🍫🏀

Smooth, classic, no gimmicks — just pure milk-chocolate comfort in a scoop.
Pairing it with Bull On Parade because sometimes you want your dessert cold and your pages fast.

Scoop, read, repeat.
Recipe below — save this one.

This one’s got championship energy: cool, consistent, and gone before you know it.

Milk Chocolate Ice Cream

Recipe:
250g Double Cream
250g Full Fat Milk
100g Egg Yolks
30g Caster Sugar
190g Milk Chocolate
1tsp Vanilla essence

Method:
1. In a Large Bowl whisk the yolks and sugar until pale in colour.
2. In a pan bring the milk, vanilla and double cream to the bowl
3. Pour half the milk mixture onto the egg yolks and whisk immediately, to avoid scrambling your eggs. Add the rest of the milk mixture, to create a crème anglaise/custard base
4. In a large pan, on a low heat warm up your crème anglaise base until it thickens. With a plastic spatula constantly stir the mixture to stop the eggs from scrambling. This is ready when your mix is thick enough to coat your spatula or its reaches 82˚ on a temperature probe. Pass this mixture through a fine sieve to remove any lumps.
Congrats you have just learned how to make a Crème Anglaise (aka Custard) all while your learning how to make Ice Cream. Double Whammy. Knowledge is power. This is the base for many ice cream recipes and goes well with many different desserts.
5. In a large bowl pour the custard mix to the chocolate and leave to naturally melt for 5mins. Combine the custard and the chocolate until smooth and leave to completely cool.
6. Churn in your ice maker of choice. I used a ninja creami on lite ice cream setting. Freeze until ready to serve. Enjoy!!

18/04/2026

Roasted Strawberry Ice Cream (Ninja Creami friendly) 🍓

Slow-roasted strawberries for that deeper, jammy flavour, then spun silky smooth.
Paired with Wolverine: Our Man Logan — because sweet treats hit different with a little grit on the side.
Bon appétit, bub. (Recipe below)

Recipe:

500g Strawberries (I used Frozen Strawberries)
100g Caster Sugar
150g Full Fat Milk
150g Double Cream
½ Tsp Vanilla Essence or 1 Vanilla Pod

Method:
1. Mix ½ of the Caster Sugar with the strawberries and transfer it to a small oven dish.
Bake the Strawberries at 170°/160° Fan and bake for at least 45mins. Your strawberries
should look darker in colour and you should have lots of juice from the strawberries.
Once cooked, leave it to naturally cooldown

2. In a separate bowl. Add your Milk, Double Cream, Vanilla and the rest of the Sugar
and mix until the sugar has fully dissolved.

3. Once the Strawberries have cooled, blend them in a food processor until completely
smooth. I used my Ninja 3in1 machine for maximum effect. It’s important to blend the
Strawberries to a very smooth consistency. This is to avoid eating the tiny seeds from
the strawberries, as they are not pleasant to eat in Ice cream!

4. Add your blended Strawberries to the milk and cream and churn your Ice Cream mix
in your Ice Cream maker and freeze until it’s ready to serve. I will be using my Ninja
Creami and will need to freeze my mix for at least 18 hours before churning.
5. Bon Appetite ;)

14/04/2026

Big comic energy, even bigger cherry flavour 🍒
This roasted cherry ice cream takes its cue from X-Men: Grand Design — vivid, dynamic, and packed with character.
Roasting the cherries gives it a deeper, richer flavour that makes every bite feel a little more intense.

Cherry Ice Cream Recipe
Recipe:
400g Cherry (I used Frozen Cherries)
100g Cherries in Kirsch (I used Fabbri Amarena Cherries)
100g Caster Sugar
150g Full Fat Milk
150g Double Cream

Method:
1. Mix ½ of the Caster Sugar with the Cherries and transfer it to a small oven dish. Bake at 170°/160° Fan and bake for at least 45mins. Your Cherries should be very soft, look darker in colour and you should have lots of natural juices. Once cooked, leave it to naturally cooldown.

2. In a separate bowl. Add your Milk, Double Cream, Vanilla and the rest of the Sugar and mix until the sugar has fully dissolved.

3. Once the Cherries have cooled, blend them in a food processor until completely smooth. I used my Ninja 3in1 machine for maximum effect. It’s important to blend the Cherries to a very smooth consistency. This is to avoid eating the tiny bits of skin from the Cherries, because they are not pleasant to eat in ice cream!

4. Add and mix your blended Cherries to the milk and cream, transfer the mix to an Ice Cream maker, churn and freeze until it’s ready to serve. I will be using my Ninja Creami and will need to freeze my mix for at least 18 hours before churning.

5. Eat and Enjoy 😀

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