When Joe told me several weekends ago that his dad's birthday was coming up, I offered to make the cake and asked what kind he thought Roger (his dad) would like.
"Can you make an ice cream cake?"
I had no idea. I didn't even know if I had a powerful enough freezer, or for that matter, one with enough space to freeze multiple cake layers. I resolved to try, because (as they say) if you don't try, you'll never know.
One thing I did know was that Roger loves chocolate, so what better to include than my personal favorite perfect chocolate cake recipe. I made two 9in. layers of Ina Garten's Beatty's Chocolate Cake. After cooling completely on a rack, they were wrapped and placed in the freezer to firm up.
As for decorating? Well, by the time I'd iced the cake I was so amazed that it had actually come together that I was hesitant to ruin it with a bad attempt at writing "happy birthday" on top. What I did instead gave me a lot of flexibility.
I melted a bag of semi sweet chocolate chips over low heat, mixing constantly until just smooth. I then poured the melted chocolate into a pastry bag fitted with a rounded point and piped lots of little shapes onto big sheets of wax paper. I made swirls, stars, zig-zags, curls and other odd little designs that I thought might look interesting. After they hardened, I topped the cake with them by gently pressing an edge of each into the icing until it stood. I wanted an explosion of chocolate stars and fireworks bursting forth from the icing. Because this cake, if it were to personify anything, I would want it to be joy.
With the freezer turned to its highest setting, I returned the cake to it once more to prepare for its final 10 minute trip to Joe's parents' house.
Fortunately, Joe had pre-warned his mom to make freezer space, and it was quickly tucked away to wait patiently for its unveiling after dinner.
At last I saw it opened, still decorated and stable, and was finally able to breath a sigh of relief.
And the inside looked really cool!
I was really proud of this, especially once I saw how well it held up after we took a few slices out. Aside from the icing starting to get soft, the layers of cake and ice cream remained remarkably firm and tasted oh-so-good. After Roger had two slices, I felt comfortable in assuming that it was in fact, delicious.
What I learned throughout this little endeavor is that ice cream cake doesn't take a ton of time on any given day, just the patience to take small steps in between freezings. While it took me the course of a week to make, I worked on it for maybe 5 minutes each day either stacking, unmolding, icing, or decorating. An exercise in patience? Yes.
Worth it in every way when I saw the smiles on the faces of the folks around me eating it? You bet.
Ciao for now,