Monday, February 27, 2012

Valentine’s Day 2012

A little something from THE husband:

And from me, a self-assembled ice-cream cake – inspired by a home-cooked Valentine’s Day menu from The Sunday Times.

1 pound cake (I used Sara Lee chocolate swirl pound cake)
1 tub of ice-cream (whichever flavor you like – chocolate chip peppermint in this case)
Fruits (canned mandarin orange, diced strawberries and mangoes)

(1) Thaw the pound cake and ice-cream for about 15-30 minutes until they are soft enough for assembling
(2) Cut the pound cake into slices, apportioning some to cover the bottom, side and top of the container. If possible leave some as the inter-layers as well.
(3) Lay the pound cake slices on the bottom and side of the container
(4) Scoop some ice-cream to form a thin base
(5) Decorate the next layer with fruits
(6) Scoop some ice-cream to cover all the fruits
(7) Add some slices of pound cake
(8) Scoop some ice-cream to cover the pound cake
(9) Decorate the next layer with fruits
(10)Scoop some ice-cream to cover all the fruits
(11) You might want to repeat the layering process until the ingredients are used up or the top of the container reached
(12)Lay the remaining pound cake slices on top of the ice-cream as the final layer
(13)Wrap the ice-cream cake with plastic wrap and freeze it for 3-5 hours prior to serving

(-) I would recommend not to add the mandarin orange slices (opposed to the recommendation from The Straits Times) as it does not taste juicy when freeze.
(+) Quick and fun to assemble
(=) It’s assembled, so how bad can it taste? :)

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