my 8 y.o. niece performed all the mixing of 20 lbs of classic carrot cake. then she said “i do not like cake.” after a parents meeting, we plan to bring my niece back with ice cream. We will make ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142).
to expedite freezing (and to give my niece a mixing break), i am baking the cake part a week ahead, torte, and freeze. this gorgeous giant ice cream sandwich uses Rose’s new chiffon style chocolate layer cake. following the directions on the book, the cake baked perfectly, flat gorgeous, on a 10″ round pan encircled with a silicone cake strip (note that my silicone cake strip is sized to fit 9″ round pan, but been silicone, it stretched to fit the 10″ round pan just fine).
the only variant is my Hawaiian take: i added mac nut oil instead of safflower or canola oils; mac nut oil works magic flavors with chocolate.
here are some process photos i hope you find useful.
i torte the cake with a serrated knife and dental floss: i learned this from my mother. i lift and transfer the layers with the bottom of a non-stick tart pan: i learned this from rose.
i am using a silicone springform pan with ceramic bottom to assemble the sandwich. note the top layer is wrapped with plastic film, so it will be fairly easy to lift when adding the ice cream.
i can hardly wait for next week when my niece makes the ice cream.