One of my weekend projects:
After a year of blogstalking Sweetly Raw, I decided to buck up and buy Heathy's dessert recipe books. She had a great sale going on in December (not that I needed an excuse to buy myself another Christmas present). Heathy's books are a feast for the eyes: full of beautiful pictures and creative, droolworthy recipes. I decided that I was going to make a layered cake, using a concoction of recipes from her books.
Layer 1: Double Chocolate Maca Cake from Just Desserts
Layer 2: leftover Chocolate Ice Cream from The Ultimate Raw Ice Cream Cake
Layer 3: mysterious Chocolate ganache from back of freezer
Layer 4: Caramel Sauce #2 from Just Desserts
Layer 5: Coconut Whipped Cream (delish and low nut!) from Sweetly Raw with chocolate sauce swirls
This was a learning experience. Here are a few things I vow never to repeat.
1. Making a middle ganache layer that freezes hard as steel. Way too difficult to cut a clean slice!
2. Getting excited and removing the springform before all the layers were frozen solid.
3. Trying to cut a piece after removing the springform from the less than frozen cake.
4. Trying to squish the springform back on a quickly drooping cake.
5. Offering to split a piece with TH and letting him eat the first half (he encroached on my halvsies!).
This was really fun to make, even though it took all weekend. It wasn't super cold outside so I'd put a new layer on and have to leave the springform outside for quite a while before it was ready for the next layer. (Can you blame me for hastily yanking off that springform?)
I'm going to post a messy slice pic, even though I'm so sad that my experiment didn't turn out as pretty as the recipe book pictures. It's all good though, because it tastes like supreme, rich, creamy, chocolatey delightfullness.
Question: Have you ever made a layered ice cream cake? What's the secret to beautiful layers? Do I just have to be more patient with the freezing process?