Cake Bakin’

One would think I’d wait until an ice cream cake was completely frozen to take pictures, but three hours is a long time to sit around thinking about cake!  I can assure you that the piece I had for breakfast this morning was much more pulled together.

I spent a decent amount of time yesterday searching for the perfect cake to test out for FoodFash’s second birthday.  And by perfect, I was looking for something that was the perfect balance of challenging, delicious, and had a less than overwhelming amount of ingredients.

Epicurious simplified my search times a million by putting together a list of thirty top-rated cake recipes.  Talk about easy, ten minutes and thirty mouth watering pictures later I made my decision: Peppermint Ice Cream Candyland Cake.

I opted not to make the candy brittle.  As fun as that looked, I do not have the patience for candy thermometers and sugar art.

As I folded the melted butter and chocolate into the dry ingredients, I wondered why boxed cake happens.  I actually wondered why boxed anything happens as often as it does.  Sure, I understand time constraints on occasion, but I came to the conclusion that boxed anything at the market probably doesn’t save you that much time.

 

Here are some thoughts on this recipe:

1.  I’m more of a brownie girl than a cake girl and this cake was much more brownie-like than cake – win

2.  I’m not a huge ice cream fan, but I do like brownies with ice cream or ice cream with lots of <insert topping> chunks in it – win

3.  Spreading the ice cream with your hands worked much better than using a spoon, which caused fingers so cold they hurt.  This alone would deter me from ice cream cake making in the future – fail

4.  I enjoy making anything that utilizes my KitchenAid mixer and I think cake baking will be more of a regular occurrence now that I’ve had a successful cake baking experience – win