Sunday, May 21, 2017

Ice Box Cake

I am one of those people that enjoys cold desserts year round. Um...I could literally have cherry chocolate chip ice cream from Rite Aid every night. You know which one I am talking about, girl! Another goodie? Chocolate Malted Crunch. Anyway, I digress. So, while May Showers and June Gloom may be descriptive of the weather ahead, if you are looking for something cold to enjoy (other than ice cream) look no further.

Enter: ICE BOX CAKE!! 

This dessert was inspired by the light, fluffy and cool ice box cakes at Lark Cake Shop in Pasadena. Their flagship cake shop -and where all the desserts are made- is located in Silver Lake. Their individually-sized ice box cakes comes in three flavors: with chocolate wafers, with molasses ginger snap cookies and with real berries. They fly off the bakery shelf so I recommend going early and/or going to the Silver Lake location to ensure you get one (or two). 

A traditional ice box cake recipe calls for multiple, alternating layer of cookies and whipped cream. As it sits overnight in the refrigerator (or, as I discovered, at least three hours), the cookies soften resulting in a moist, cake-like taste but much lighter. I used the recipe from the Magnolia Bakery cookbook to make this cool treat but instead of using chocolate wafers like they do at Magnolia Bakery, I made three versions: gingersnap, coconut and lemon. All three wafer cookies can be purchased at Trader Joes. Ah, good ol' Trad Joes. These wafer cookies work so well in this recipe because they are so light and crispy and, as a result, they soften to the perfect consistency. The recipe from the Magnolia Bakery cookbook is for a large ice box cake with six cookies to a cookie layer, I made individual sized servings with one cookie per cookie layer. I also spread the whipped cream around the side a la Lark Cake Shop. It just looks pretty that way. You can accent each cake as well - cinnamon or nutmeg dusted on top of the gingersnap version, a lemon wedge or slice on top of the lemon version and toasted coconut flakes on top of the coconut version. Gorg!

Magnolia Bakery whipped cream layer: 1 qt heavy cream + 2 tbsp. granulated sugar. Whip together until a soft peak forms - start at medium speed and end at a high speed. 

Lazy girl whipped cream layer: Just use full fat whipped cream (like the tub ones with the bright blue lid from the freezer section of the grocery store...yeah, that's the one).  

These cakes would be perfect for a summer soiree! (Just wanted to use the word "soiree").

Thanks for stopping by,