As fans of Simon Pegg & Nick Frost it was only common sense that we should host a Cornetto Trilogy movie marathon, and since three movies is hardly a marathon, we added on Paul.
What in the world is the Cornetto Trilogy about!!?? I’m glad you asked.
The Trilogy consists of three films directed by Edgar Wright and star Simon Pegg and Nick Frost. See the boys take on a zombie apocalypse in 2004’s Shaun of the Dead. Watch the fellas investigate a series of murders in 2007’s Hot Fuzz. Lastly, follow a group of friends reliving an epic pub crawl with unexpected results in 2013’s The World’s End. In 2011’s Paul, Seth Rogan is the voice of the alien Paul who, along with Pegg and Frost, criss-cross America.
The name originates from a “silly joke” during the promotion of Hot Fuzz.Wright had written in Cornetto ice cream as a hangover cure for Frost’s character in Shaun of the Dead, based on his own experiences. In Hot Fuzz, Wright included a couple of brief throwaway scenes that referred to the Cornetto joke in Shaun. On the promotional tour of Hot Fuzz during production of The World’s End, one interviewer pointed out the use of Cornetto in the first two films, and Wright jokingly said that they represent a trilogy comparable to Krzysztof Kieślowski‘s Three Colours film trilogy.
Your next question is of course, “Did you acquire Cornetto ice cream for the party?” Answer: Sadly no.
My original idea was to accompany each film with a drink or food based on the theme of the ice cream paired with it: Red or Strawberry for Shaun of the Dead, Blue or Vanilla with Chocolate for Hot Fuzz, and Green or Mint for The World’s End. Sadly as time for the party drew near it became clear, the themed food & drink per movie was not meant to be, yet. Despite not being specifically themed, we still managed to serve up a few culinary delights.
Since we started Shaun of the Dead at 11am, coffee and breakfast (pancakes of course) were in order. Once Hot Fuzz started, we set out a crock pot of Sweet Potato-Peanut Bisque and a plethora of small bites brought by our lovely cinephile friends. And course, I made a themed dessert.
I had planned to buy Cornetto ice cream and call it done, but I couldn’t find it anywhere, and it wasn’t in the party’s budget to have it specially shipped from Europe. The other problem with ice cream is making it available to everyone all day without it melting and without having to tell people about the ice cream every 20 minutes. So, since I couldn’t have ice cream in a cone, why not a cupcakes…in a cone!
Let me tell you, if a recipe says to pour cupcake batter into an ice cream cone, you should tell that recipe to sod off. It was a disaster. A hysterical, sugar filled, and very messy disaster in the kitchen.
It all began so simply. I whipped up a box of vanilla cake mix and divided the batter into thirds so I could make all three flavours. I innocently poured the different batters into various ice cream cones unaware of consequences that would follow. Once these precious cones were in the oven, the batter began to rise and gently poured over the tops of the cones. It oozed out of the cracks in the sides, often so forcibly as to crumble the cone which was daring to restrain it. I, of course, had no idea what was growing inside my oven. Everything smelled amazing and I assumed it was just fine. Until I opened the oven and saw the hot mess I had created. Instead of seeing adorable round cupcake tops poking out over perfectly intact sugar cones, I was greeted with a sugary tri color volcano which looked like a 3rd grade science fair project gone awry.
So…it was time to get creative. Once the above described hot mess had cooled off, I separated out the three flavours of cupcake and mixed them with the appropriately colored and flavoured frosting. Luckily I had bought two boxes of sugar cones and began my best attempts to stuff the cake/frosting mix into these untainted cones. This was a messy, messy job, but this was a good idea. I should have started with this.
So, let’s say you want to make cupcake cones for your party. Find a good cake pop recipe and follow that, but instead of rolling the cake and frosting mix into a ball, fill the cones and frost according to your desires. Also, plan out ahead of time exactly how you are going to hold up all those dozen pointy tipped cones. (And perhaps come to the conclusion that even though the real Cornetto cones are pointy tips, yours do not have to be and admit that flat bottom cones are a MUCH BETTER IDEA).
That said, they tasted pretty good.