Friday, September 30, 2011
Monday, September 26, 2011
Hi, I'm Kyleen, from sixteenbeans. and I'm so excited to join this month's Have the Cake Challenge! It seems that I joined at a perfect time, since I've had my eye on this icebox cake for a while.
Friday, September 23, 2011
For a long time when I was a child my favorite birthday cake was an icebox cake that my mother would make with chocolate wafers and whipping cream. Using the whipping cream as glue between the wafers she would stand them up on their sides, form them into a loaf and then slather the whole thing with whipping cream and keep it in the refrigerator for 24 hours. By the time the birthday celebration rolled around the wafers were as soft as cake and so delicious!
Then a few weeks ago my mother called me all excited about an episode of The Barefoot Contessa that she had just watched. Apparently Ina Garten makes a delicious Mocha Icebox Cake, and uses a spring form pan - hooray! - no more delicate loaf making! Ina, who is not afraid of fat (yay!) also adds marscapone, kahlua, cocoa powder, etc. to her whipping cream - yum!
So when this month's Have the Cake challenge turned out to be Icebox Cake I jumped at the chance to make my own version of Ina Garten's icebox cake. As much as I love the sound of it, I skipped the marscapone, and because I was taking the cake to a dinner party with kids (including my own) I also skipped the espresso powder and kahlua.
My version goes like this:
In a stand mixer or with a hand mixer mix until it forms stiff peaks:
3 cups of heavy whipping cream
1/2 cup of sugar
2 Tablespoons of cocoa powder (I used the really nice Dutch stuff)
1 tsp vanilla extract
I lined the side of my spring form pan with butter and then parchment paper. On the bottom of the pan I made a layer of chocolate wafers (the Nabisco "Famous Chocolate Wafers"), filling in any holes between the round cookies with broken cookies. I then spread 1/5th of the whipping cream mixture on top and continued layering until there were 5 layers of cookies, each covered with whipping cream.
After the cake had spent 24 hours in the refrigerator I grated dark chocolate and white chocolate on top for a finishing touch. Here's the finished product, ready for devouring:
The cake was pretty on the outside and on the inside and tasted absolutely delicious:
We completely decimated the cake, several people going back for seconds (including myself). I love my new version of icebox cake and may never go back to the old loaf again. So delicious!
Thursday, September 8, 2011
Posted by - Vivian Thiele
These are the wafer layers.... if you have any idea how they are supposed to be used please do tell!
My layers were homemade whipped cream with cream cheese, and chocolate ganache.
We were too impatient to let it set over night, but we did wait a good eight hours! Turned out to be super yummy!
Wednesday, September 7, 2011
Posted by - Rena
This was my second attempt at an icebox cake this week. I decided to get creative and make a lemon vanilla icebox cake with layers of non-fat vanilla pudding, low-fat graham crackers with lemon curd spread on the crackers. I layered everything but the color of the pudding was so unappetizing that I couldn't even eat it. It was a very artificial shade of yellow. Gross.
I have made the chocolate wafer icebox cake twice before so I wanted to try the strawberry cake from The Kitchn next. What could be bad about strawberries and cream? Nothing.
These cakes are so easy to make and so, so delicious. I made two layers of low-fat graham crackers, real whipped cream (with a dollop of vanilla bean paste and a very small amount of sugar) and fresh strawberries. I decided to leave out the chocolate because 1) I can't be trusted with a block of chocolate in the house and 2) I didn't think it was really necessary.
I was supposed to wait for 4 hours but I caved after 2. I'm sure it will be even better today now that the crackers have softened but it was tasty! I made a bowl of it instead of a loaf pan full because I have no will power. :)
Thursday, September 1, 2011
Posted by - Rena
Happy September! I am thrilled that summer is almost over. It was a lovely summer but I'm ready for fall. It's still pretty warm out so I thought an icebox cake would be perfect to usher us into the next season. No one wants cold desserts when it's snowing! I always joke (to myself) that icebox cakes are the dessert version of casseroles. You can just layer away with goodies and somehow they all settle in nicely together. I first learned about these cakes from Smitten Kitchen. The recipe is super simple. I've made it twice and I swear to you, the cake tastes like a giant Oreo cookie. There are a million versions of icebox cakes that use ingredients such as pudding, cream cheese and whipped cream so have a look around the internet and find the one that suits you. I realize there isn't any baking involved, unless you'd like to bake your own cookies, wafers, cake or graham crackers but September is always busy so we can make something delicious without even turning on the oven!
Here are a few variations I found:
Cinnamon & Cream Cheese Icebox Cake
Strawberry Icebox Cake
Raspberry Icebox Cake
Lemon Graham Cracker Icebox Cake
Chocolate, Peanut Butter & Banana Icebox Cake
Nutella Icebox Cake