I made an icecream cake, and here’s how I did it . . .
I started with one layer , using half of a cake recipe.
Ahead of time, I started heating cream with chocolate in it for the ganache pour. I made a very creamy concoction of about 1 cup cream to 4 or 5 ounces bittersweet chocolate, heating in a bowl over water (double boiler) very slowly. I then added a little liqueur into the chocolate.
Genache, icecream, and cooled cake, now cut carefully in half, inside edge up, all ready.
I spoon into the layers some yummy flavored liqueur. The liqueur options probably not a good idea for a kid’s cake. Furthermore, probably would be best to freeze the layers at this point, though I didn’t for this one, I wish I had.
I spoon the soft icecream on to the thickest cake layer.
And I pop the other on top, pressing a little tiny bit.
Smoothing out the sides a bit, and pop in freezer to harden up.
I begin a process of pouring a little runny genache on top and spreading it down sides, then putting back in the freezer for about 10 minutes, though it quickly became very messy, this was just the first pour. Do this until you have no more genache, or save the last bit to put into a cake decorator bag and write something on top, such as ” I dare you to eat this all at once ! ” or ” Happy Birthday ” or whatever.
This is a labour of love. I made borlotti bean pate – not quite as exciting… 😦
I would LOVE to know how to make Borlotti bean pate ! By the way Lizzi, you’re in part to blame for my kitchen adventure, as I was trying to make dinner ahead like you suggested, which was garden tomato sauce over home-made pasta. I thought a little dessert once in a while never did any harm ! 🙂 xx
Oh and the dish in the photograph was 1 of a set of 23 odd sized plates with a big platter & gravy boat (great for putting in knitting knick-knacks)~~ J&G Meakin (from England) ~~~ all for $10 at my favorite local thrift shop a couple of weeks ago!
Do you know, I was going to ask where you got your plates. They are lovely.
The very reason I am totally and hopelessly addicted to thrift shopping !
Wow! That looks amazing! I didn’t know ice cream cake existed until I first went to the USA in 1998. I had some birthday ice cream cake – magic! I just made veg and rice soup and chickpea curry. Not as exciting though. That looks so good! X
Ha, it must be Americans !!! Kelly, you could make the whole thing vegan you know…. coconut milk, etc. I cut it into (small) pieces, and individually wrapped in waxed paper, then put all of them in a big bag and back in the freezer. 🙂 Just for when you and Cuiliean want a Little Bite. 🙂 I’d go for your nice chckpea curry right NOW ! mmmmm….
I’ve no idea what a “small piece” of food is – especially when it comes to pudding! 😉
And you were worried about the Booch? 😉