Ice-Cream Cake

I borrowed the most amazing book from the library the other day: Sweet Cream and Sugar Cones (-12-2see pic on right).
It is full of homemade ice cream recipes and great inspiration for desserts and sweet treats. I was particularly inspired by the instructions for creating layered ice-cream cakes and given it was my Dads birthday last weekend it seemed the perfect time to experiment.

So after reading and re-reading this book several times my mind was made up – Dad would be celebrating his birthday with a midnight chocolate cake as the base, then a huge layer of malted vanilla ice-cream, with chocolate chunks and homemade peanut brittle mixed through, topped with whipped cream and finished off with grated milk chocolate

It was incredibly rich and indulgent so we only needed very small slices but it was delicious. I personally wasn’t a big fan of the midnight chocolate cake so in future will use my favourite mud cake recipe instead. However the peanut brittle was easy to make and tasted better than any I have ever bought (or made) before. Peanut brittle and chocolate chunks, mixed through homemade malted vanilla ice-cream, is seriously the best flavoured ice-cream I have ever tasted. I would never have come up with the combination (or the recipe) on my own – thank goodness for this book!

I have had to return the book to the library but thankfully managed to track down a copy on http://www.bookdepository.co.uk which should be arriving soon! Stay tuned for more ice-cream posts in the future!

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I’d love to hear other ideas for homemade ice-cream – any tips and tricks? Fantastic flavour combos?

Brooke

 

Diary of a wedding cake

I was overjoyed when my brother and his girlfriend announced their engagement, not only because I think they are absolutely perfect for each other but also because it was the perfect motivator for me to finally do a cake decorating course! As luck would have it the course got cancelled but this was easily overcome – I learnt everything I know about cake decorating from a handful of library books and a whole heap of googling. I have had so much fun making this cake and it turned out pretty fantastic if I do say so myself!

The finished product

The cake

The plan: A three-tier wedding cake – 12, 10 and 8 inch cakes, enough to serve up to 100 coffee sized portions. The bottom two tiers were chocolate mudcake, filled with milk chocolate ganache. The top-tier was a lemon cake filled with lemon buttercream. All tiers were to be covered in ivory fondant, the middle tier to be quilted, and all decorated with navy blue ribbon. The cake was to be topped with wire hearts and fresh flowers. Continue reading