Now, in these few minutes before the show began, I wanted to stand here, absorbing every detail and emotion of this moment. A few weeks ago, Cinderella had been my impossible dream, but now—at long last—the dream was happening.
“There,” Jen said, and I felt a tug at my waist as she snapped off the last of her sewing threads. “All set.”
I closed my eyes and took a deep breath, reaching into my core to bring up the strength and energy I’d need for the next two hours. Then I touched my hand to the delicate necklace Signora Benucci had allowed me to wear with my costumes—the necklace Lanz had given me. It felt like a good luck charm.
Signora Benucci stepped to my side then. “Are you nervous?” she asked.
“Excited,” I said with a smile. “Beyond excited.”
She smiled. “This is your moment, Malie. You’ve worked so very hard for it. Now. Savor it.”
The opening music started, and Signora Benucci stepped into the shadows, blowing me a kiss with both her hands.
The curtain rose, and I bourréed onto the stage as the ballet began.
It was like my dreams, only better. If my dreams were a stream of wishes, then this was an ocean—vast, powerful, and more beautiful than anything my imagination could conjure. I danced my way through the story of the cinder-girl transformed into a princess. I moved across the stage as the spotlight beamed down, dust motes glimmering gold around me like fairy lights.
I didn’t feel the heat of the lights. I didn’t feel the strain of the effort from my performance. My muscles, breath, heartbeat, bones—all of them were tuned to the swelling melodies. If it were possible, I would’ve wanted this performance to last forever. But all too soon, the final movement began.
My pas de deux partner, Will, raised me into a final lift, holding me so high that the spotlight felt like sun on my face. Below me, the rest of the company twirled on their toes, spinning in the grand finale.
My smile grew as Will slowly spun me to face the audience. I couldn’t see Mom’s gaze, but I could feel it—proud and full of love.
The music peaked in the final, rich note. I stretched my arms wider, extended my legs and back, making my body one long, graceful arc. I was a dancer, a dreamer. I was Cinderella.
The curtain slowly descended, and the audience exploded in applause. As soon as the red velvet brushed the floor, relieved laughter and hugs broke out among all us dancers. Will slowly lowered me to the floor and we congratulated each other and everyone around us. Then the company formed lines for our bows.
I waited at the back of the stage as the curtain rose again, and each line of dancers stepped forward to curtsy and bow. Finally, the rows parted in the middle to reveal me at the back. I walked to the front of the stage, then curtsied low to the audience.
The applause grew. I squinted down to see the front row, where Tilly was standing and cheering. Mom was there, too, her eyes shining with tears, and Andres was busy filming with his phone. And then there was Lanz, clapping wildly and beaming up at me. A warm joy filled me.
Signora Benucci came onstage then to take her bow, and we dancers applauded her, while Will handed her a huge bouquet of flowers. Then the curtain came down again, and we could hear the audience members rustling around as they stood up.
Some of the dancers lingered onstage, already chatting excitedly about the cast party. Family and friends from the audience flooded the stage, offering flowers and congratulations. Violet was in her element, accepting compliments for her role as the fairy godmother. I had already told my mom and Lanz that I’d meet all of them outside after I’d changed out of my costume.
As I headed into the wings, though, there was Lanz, waiting for me. He held out an enormous bouquet of pink roses that matched the color of my final costume—the glorious sequined pink tutu. I blushed and accepted the flowers.
“Thank you,” I said, over the sound of my thundering heart.
He quickly kissed my cheek. “Your other gift is in the freezer backstage.”
“Let me guess. Ice cream?”
“Of course not!” He winked. “Gelato. A brand-new recipe, named after you. Cinderella Stracciatella.”
I laughed. “I love it already.”
He grinned. “You were amazing. Are amazing.”
A parade of mice dancers scurried by, de-whiskering and removing tails as they went.
“It looks like the fairy-tale spell is ending,” Lanz said, watching them go.
“Not for me.” I reached for his hand. “Thank you, Lanz. For everything. For telling me not to give up. For being the voice in my head that kept prodding me to stick with it.”
“That voice was annoying, yes?”
“Very.” We both laughed. “But also witty and likable.”
“Irresistible?” He raised a hopeful eyebrow.
“I’ll keep you posted.”
He laughed again. “My sense of humor is rubbing off on you.”
I shrugged. “I’m trying. But I can’t compete.”
“That is good. I can be the clown, and you can be the swan. Today, the Marina Springs Conservatory. Tomorrow, a professional ballet company.”
“We’ll see. I have a lot of things I want to accomplish. But I don’t have to do it all today, or in a year, or even two years. For now, I’ll take tonight.”
He cocked his head at me. “That’s enough?”
“More than enough.” And I meant it with all my heart.
“One moment,” Lanz said. He took my hand and led me down the hall toward the prop room, where there was a small fridge and freezer. Lanz opened the freezer and reached inside. “Your reward awaits.” He held out the small pint of gelato and a spoon. “Ready to try?”
“Ready,” I answered. Lanz scooped a curl of gelato onto the spoon, and I opened my mouth.
Yum. The gelato was rich and delicious, creamy and sweet. The perfect mix. Just like we were.
And the kiss that Lanz gave me next, as we stood backstage in our own pas de deux, was even sweeter.
In the mood for a treat to melt your heart? Now you can create your own flavors at home! For all the recipes below, you will need a 4– to 6-quart home ice cream maker (can be found at any department store or online). Just remember to always have adult supervision when you’re using a stove top or handling hot foods.
Here’s the scoop:
You will need:
1 ice cream maker
4 eggs
2 ⅔ cups granulated sugar
2 tbsps cornstarch
½ tsp salt
6 cups whole milk
1 heaping cup semisweet melted chocolate chips
1 ⅓ cups half-and-half
2 cups heavy cream
2 tsps vanilla extract
Approximately 5 pounds of ice
Ice cream salt or rock salt
Before you start mixing ingredients, get your ice cream maker ready by removing the canister from the maker and chilling it in the freezer for 2 to 3 hours. Next, beat 4 eggs in a large mixing bowl. Then, in a large cooking pot, mix the sugar, cornstarch, and salt together. Slowly stir in the milk. Cook over medium heat just until tiny bubbles form around the edge of the pot. This is called “scalding.” Stir constantly, being careful not to let the mixture come to a boil. Once tiny bubbles form in the milk mixture and it’s steaming, carefully dip a measuring cup into the pot and fill it about 1 to 2 cups full with the hot liquid (an adult should help you with this step!). Very slowly pour the liquid from the measuring cup into the beaten eggs. If you pour too quickly, the eggs will overheat and curdle. Be patient. Only a trickle at a time! Stir the eggs constantly as you add the liquid. Next, slowly add the egg mixture back into the remaining hot liquid in the pot. Again, keep stirring so the eggs don’t curdle! This can be a challenge on the first try, but don’t give up! Now, continue cooking and stirring the liquid in the pot on medium-low heat for several minutes until the liquid steams and starts to thicken. Do not let it boil! While the liquid continues to heat, have a parent or
helper melt the cup of chocolate chips in a microwave-safe container in the microwave. Microwave 15 to 20 seconds at a time, stirring in between, for about 2 minutes total. Stir chips until smooth and creamy.
Once your pot of thickened liquid is ready, remove it from the heat and stir in the melted chocolate. Whisk the chocolate and liquid together until it’s smooth and blended. It should look a little like hot chocolate, but thicker! Next, add the half-and-half, heavy cream, and vanilla. Then cover and refrigerate for at least 2 hours (or even overnight).
Once the mixture is completely chilled, follow the instructions on your ice cream maker to make your ice cream. A parent’s or caregiver’s help may be needed to place your ice cream canister in your maker and get the ice cream maker plugged in and started. If you have a motorized ice cream maker, you will need to add ice and rock salt to the ice cream maker in order for it to work. There are different kinds of home ice cream makers, so be sure to read all of the instructions on yours thoroughly. Makes 4 quarts of chocolate ice cream.
You will need:
1 ice cream maker
2 cups whole milk
1 ¾ cups granulated sugar
½ tsp salt
2 cups half-and-half
4 cups heavy cream
1 ½ tbsps vanilla extract
Approximately 5 pounds of ice
Ice cream salt or rock salt
Before you start mixing ingredients, get your ice cream maker ready by removing the canister from the maker and chilling it in the freezer for 2 to 3 hours. Next, in a large cooking pot, heat the milk over medium heat until tiny bubbles form around the edge of the pot. This is called “scalding.” Stir constantly, and be careful not to let the milk come to a boil. Once tiny bubbles form in the milk and it’s steaming, remove it from the heat. Mix in the sugar and the salt. Next, add the half-and-half, heavy cream, and vanilla. Then cover and refrigerate for at least 30 minutes (or even overnight).
Once the mixture is completely chilled, follow the instructions on your ice cream maker to make your ice cream. A parent’s or caregiver’s help may be needed to place your ice cream canister in your maker and get the ice cream maker plugged in and started. If you have a motorized ice cream maker, you will need to add ice and rock salt to the ice cream maker in order for it to work. There are different kinds of home ice cream makers, so be sure to read all of the instructions on yours thoroughly. Makes 4 quarts of vanilla ice cream.
Once your basic chocolate and vanilla ice creams are made, you can separate the ice cream into smaller pint-sized or 1-quart quantities and add in any delicious ingredients you’d like to make some fun fairy-tale flavors. Be sure to mix in these ingredients when the ice cream is freshly churned and still soft. You can harden the mixed ice cream in the freezer afterward. Here are a few flavors you can try.
1 to 2 pints vanilla ice cream
1 (8-oz) can crushed pineapple, drained
¼ cup coconut macaroon cookies, chopped
1 (15-oz) can of tropical fruit salad
Unsweetened coconut milk (to taste)
¼ to ½ cup mini marshmallows (you can add in as many as you’d like)
1 to 2 pints vanilla ice cream
1 to 2 cups of store-bought or homemade tiramisu, cut into pieces
1 tsp coffee extract
1 to 2 tbsps Biscoff Cookie Butter (can be found in local grocery store in the peanut butter and jelly aisle)
1 to 2 pints vanilla ice cream
¼ to ½ cup chopped Twix candy bars
¼ cup Heath Bar bits
1 tbsp salted caramel ice cream topping
1 to 2 pints chocolate ice cream
¼ to ½ cup chopped Butterfingers
1 to 2 cups chopped Reese’s Peanut Butter Cups
¼ cup peanut butter chips
Suzanne Nelson has written several children’s books, including Cake Pop Crush, You’re Bacon Me Crazy, Macarons at Midnight, Hot Cocoa Hearts, Donut Go Breaking My Heart, and Serendipity’s Footsteps. She lives with her family in Ridgefield, Connecticut, where she can also be found experimenting with all kinds of cooking. Learn more about Suzanne at www.suzannenelson.com, or follow her on Twitter at @snelsonbooks or on Instagram at @suzannenelsonbooks.
Turn the page for a sneak peek at Suzanne Nelson’s novel Donut Go Breaking My Heart!
Here it comes. The lightning strike of inspiration. The perfect idea. Wait … for … it.
I stared down at the rows of golden rings, breathing deeply. Their scent was like a sweet, doughy hug in the cramped but cozy kitchen.
Anticipation had kept me warm on the short, snowy walk here from my apartment on Sixth Street in Manhattan’s East Village. I’d stayed up past midnight brainstorming without success, but I wasn’t worried. One whiff of the fresh-baked goodness from Doughlicious was always enough to set my brain humming.
Helping out at the donut shop was a win-win; it meant I got to spend extra time with my BFF, Kiri Seng, whose parents owned Doughlicious. And my own parents approved. “Work will do her good,” my dad had told my mom. “Talking to customers will force her out of her shell.”
Well, the work might not have fixed my shyness, since I spent most of the time hiding in the kitchen instead of out front dealing with customers. But I got my best set-design ideas while I kneaded dough or drizzled icing. Last year, while baking donuts, I realized I could rig up a treadmill to create a moving yellow brick road for our school’s production of The Wizard of Oz.
And now I needed another good idea. It would come. It had to come.
I lifted a still-warm donut from the tray and dipped it into a large bowl of caramel. Then I zigzagged melted bittersweet chocolate over the icing and added a sprinkling of sea salt for a finishing touch. I reached for the next donut, and the next after that. The rhythm of the motions had a hypnotic effect, and soon I was lost in thought, envisioning an empty stage, waiting for its perfect set.
A set design showing a fresh, distinctive take on Romeo and Juliet. That was what my application to New York University’s summer drama program had asked for. My plan had been to work on the set model over winter break so that I’d be well on my way to finishing it before starting back at school. It was due by February 3. Three weeks from now. I wanted to get into this program so badly, more than anything else I’d wanted ever. That wanting seemed to be freezing up my brain, because so far, I hadn’t come up with a single inspiring thought.
My hands kept moving, dipping in and out of the caramel bowl, but no lightning struck, no ideas came.
“Sheyda!” Mrs. Seng appeared at my elbow, smiling in approval at the now-finished tray of Caramel Dream donuts. “Perfect!”
I smiled back, reluctantly giving up on my quest for inspiration. “Thanks.”
She winked. “You’re my best icer. I tell Kiri all the time, ‘Why can’t you ice like Sheyda?’ But she says actresses don’t do donuts.” I stifled a giggle as Mrs. Seng frowned. “My own daughter … hating the family business. What am I going to do with that girl?”
Although Ana doesn’t have a dog of her own, she does get to walk her neighbor’s adorable pug, Osito. One day, Osito befriends another dog at the park, who just happens to belong to a cute boy named Calvin. Ana implies Osito is hers, which seems like no big deal—until Calvin shows up at her school! Suddenly, Ana finds her fibs multiplying. Will she fess up before her white lies catch up to her?
Princess Rose has the worst luck. Though she avoided a fairy’s curse for years, she ends up pricking her finger anyway and falling asleep for a hundred years. The Prince doesn’t have it too easy either, especially with a mother who has some ogre blood. When he stumbles upon a certain hidden castle (and a certain slumbering princess), will it be happily ever after? Not until the Prince helps the Princess awaken … and brings her home to Mother.
When Claire’s best friend, Bess, moves away, she becomes the only girl in her entire school. At first, she thinks she has nothing to worry about. But then her other best friend, Henry, begins to ig
nore her, while a super-annoying bully and the boy who has a crush on her won’t leave her alone. Claire is determined to show the boys that when it comes to thinking on your feet, she’s got them outnumbered.
Also by Suzanne Nelson
Cake Pop Crush
You’re Bacon Me Crazy
Macarons at Midnight
Hot Cocoa Hearts
Donut Go Breaking My Heart
Serendipity’s Footsteps
Copyright © 2018 by Suzanne Nelson
All rights reserved. Published by Scholastic Inc., Publishers since 1920. SCHOLASTIC and associated logos are trademarks and/or registered trademarks of Scholastic Inc.
The publisher does not have any control over and does not assume any responsibility for author or third-party websites or their content.
This book is a work of fiction. Names, characters, places, and incidents are either the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, living or dead, business establishments, events, or locales is entirely coincidental.
First printing 2018
Book design by Jennifer Rinaldi
Cover photos © iStockphoto: sundae (strickke),
cherry stem (TheCrimsonMonkey)
Cover design by Jennifer Rinaldi and Yaffa Jaskoll
e-ISBN 978-1-338-19312-1
All rights reserved under International and Pan-American Copyright Conventions. No part of this publication may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of the publisher. For information regarding permission, write to Scholastic Inc., Attention: Permissions Department, 557 Broadway, New York, NY 10012.
Sundae My Prince Will Come Page 15
