Anyway, things got so busy that I wasn't able to make the rest of the components in time for my actual birthday! Which was fine, since we didn't celebrate with my family until a week later, as my brother was out of town.
I wanted to create a take on the flavors of my favorite childhood ice cream flavor, mocha almond fudge!, So for the outside layer, I made a coffee oreo ice cream, which I churned and then froze in an 8-inch metal bowl (with another bowl on top to make the shape for the next ice cream layer). And for the inside layer, I made an almond-scented ice cream (made with imitation almond extract, because my daughter is allergic to all nuts), which I churned the next day and then poured into the hollow of the coffee oreo ice cream. (Note - to replace the crunch you would normally get from the almonds in mocha almond fudge, I used oreo cookie crumbs in my coffee ice cream layer).
For the cake layer, I made an 8-inch chocolate cake (the cake recipe itself is in my new book), which I also froze after wrapping it tightly in two layers of saran wrap and a large ziplock freezer bag. And when it was time to assemble, I unwrapped everything and placed the ice cream layers upside down onto my cake layer.
Next came the meringue (recipe also in my book!), which basically is a meringue made from gently-cooked egg whites and sugar,whipped up to form a frothy marshmallow-like frosting (this can be used as a frosting, or as the basis for meringue cookies baked at low heat in the oven).
I used an offset spatula to frost the meringue all over the cake, and then used a piping bag fitted with a small tip to pipe Hello Kitty's details on top. Then I let it set in the freezer until it was time to serve!
Right before serving, I used a kitchen blow torch (the same kind that you use for creme brulee) to brown the meringue all over. (Note, if you don't have a kitchen blow torch, you can also brown the meringue in your oven, on broiler setting, for a few minutes).
When I had envisioned this cake in my head, I wasn't so sure how it would turn out looking. But I LOVED it. It looked like a giant Hello Kitty toasted marshmallow. :) Wheeee!
And the inside! I absolutely loved the combination of the coffee oreo ice cream and the almond ice cream! And even better with the moist chocolate cake and fluffy marshmallow-y frosting!
This is such an elegant and delicious make-ahead dessert, and you could even use store-bought ice cream to make things easier. I think it would be great at any dinner party, definitely a crowd pleaser!
Happy belated birthday to all those April babies out there!