Monday, September 11, 2017

Chocolate Wafer Icebox cake: It's Been So Long....



Well, things have shifted gears over here for those of you still occasionally tuning in. My last post was on the Spring equinox and here we are approaching autumn. Shameful. 

After officially launching Mountain Floral, good ol' Girl In An Apron got the cold shoulder. Not on purpose. It's just there are only so many hours in a day, and I am afraid those hours have been parceled out judiciously: turning soil, weeding, cooking on the fly (or barely cooking at all), fine-tuning websites, delivering flowers in the sweltering heat...hoping they don't droop, invoicing, working with brides on color schemes, so on and so on. 

But, the show does go on in the food world. After all, eating still has to happen. And on occasion, so does cake. However, in the heat of summer, baking is not an awesome pastime---in my opinion. 

My friend gifted me a recipe card featuring an old fashioned icebox cake printed by Blue Apron, and it was clear it needed to be made. My neighbor had extended family visiting from abroad, so it provided the perfect opportunity to make the recipe to bring to her welcoming party. It got eaten quickly. The rose garnish (pictured) did not. 

Decorate this stack with florals you still have in your garden, before the frost (obviously leave out the noxious). This could easily stand-in as the new 'Autumn Equinox Cake'. Though I hope to be posting again before winter solstice. 

Thank you for reading friends. Happy (cake) eating!



Icebox Cake Recipe (Blue Apron)
INGREDIENTS
4 Cups Heavy Cream½ Cup Powdered Sugar
2 Teaspoons Vanilla Extract
2 Tablespoons Almond Liqueur
2 9-Ounce Packages Chocolate Wafer Cookies
5 Ounces Dark Chocolate
Make the whipped cream
In a large bowl, combine the heavy cream and powdered sugar; using a whisk, beat until soft peaks form. Using a rubber spatula, fold in the vanilla extract and almond liqueur.
Assemble & refrigerate the cake
Spread a thin, round layer (about 4 inches in diameter) of the whipped cream onto the bottom of a flat serving dish or cake dish. Arrange 7 cookies, side by side, in a circle around the circumference of the whipped cream layer. Place 1 cookie in the center. Carefully and evenly spread about ¾ cup of the whipped cream over the cookies to create another round layer. Repeat with the remaining whipped cream and cookies, finishing with the whipped cream on top. Carefully cover with plastic wrap and refrigerate for at least 4 hours (or up to overnight).
Shave the chocolate & finish the cake
Just before serving the cake, place the chocolate on a clean, dry work surface. Carefully drag the blade of a knife over the surface of the chocolate to create thin shavings. Garnish the cake with the chocolate shavings.



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