Ice Cream Cake
At last, this New York Times Spumoni Ice Cream Cake has come to fruition! I’ve had this recipe saved for a while and Jordan’s birthday presented as the best occasion to make it. As the recipe description says, it looks like a challenging dessert, but it’s easy. I questioned the difficulty level, but I’m happy to confirm that it is indeed easy. Of course, having the right tools is key. Off-set spatula was my companion through this recipe. I did end up buying a springform pan and I’m glad I did. Though you could assemble this cake with cake pans (which I used from one layer because the springform pan I bought was not tall enough), having a springform pan is the tool that makes the assembling easy. When it’s all said and done, you’ve made this seemingly difficult cake and you’ll get tons of compliments. This cake really is a good pick me up — compliments and cake, it’s a win win. Key tip, I used leftover confetti cake (the part that you cut off to level off the cake) frozen from E’s birthday, which was just a month before Jordan’s. Most cakes can keep in the freezer for up to three months. So plan accordingly!
Jordan’s birthday and this cake kicked our summer break off to a good start. After having this cake, I can’t think of anything else but making more ice cream desserts. The kids loved the cake so much they demanded that ice cream cake be the official birthday cake in the Hyde house. I was a bit sad because I have strong memories of a certain confetti cake that I wanted to make every birthday to relive one of my favorite childhood memories, but I guess I should make space for my kids’ favorite childhood moments. At least this change means less cake and icing waste. I have one kid who likes just the cake and another who likes just the icing. With ice cream desserts on everyone’s mind this summer, I’m imagining all the ice cream flavor combos I can create. Ube, mango. . . oh, and pandan!
