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Apr. 24th, 2011
Easter cake
Apr. 24th, 2011 07:48 pmRemember how I said I used to stare at the pictures in the 1972 Farm Journal's Country Cookbook, and wish that someone would read my mind and make these two cakes? I posted my photo of one of them a few weeks ago, and here is the other. First, the actual photo from the book can be seen here. Here is my rendition of it:
If you want to make this delectable dish, it's a lot easier than it looks. Get an angel food cake and cut it into three (or four) layers. Then slather a layer of ice cream over each cake layer. I used spumoni because ice cream seems a warmer flavor to me than sherbet, and it goes better with the ultimate aim of the cake, IMO. You'll want to freeze it until the ice cream is stiff, then take it out again and frost all over with whipped cream. Do not use spray whipped cream; it doesn't really spread. Also, make sure it's whipped stiff enough or it will sort of slide down like mine did. Sprinkle coconut over the cream and then do a ring of either candy-coated Easter chocolates or candy-coated almonds, depending on your season. Freeze. It's very easy, and it looks nice enough to serve if you have to have something pretty.
If you want to make this delectable dish, it's a lot easier than it looks. Get an angel food cake and cut it into three (or four) layers. Then slather a layer of ice cream over each cake layer. I used spumoni because ice cream seems a warmer flavor to me than sherbet, and it goes better with the ultimate aim of the cake, IMO. You'll want to freeze it until the ice cream is stiff, then take it out again and frost all over with whipped cream. Do not use spray whipped cream; it doesn't really spread. Also, make sure it's whipped stiff enough or it will sort of slide down like mine did. Sprinkle coconut over the cream and then do a ring of either candy-coated Easter chocolates or candy-coated almonds, depending on your season. Freeze. It's very easy, and it looks nice enough to serve if you have to have something pretty.