Making Ice
Can’t cook, can’t bake? You can still make an ice-cream cake that could make your reputation as a hostess.
Transfer your ice cream into a pan. Press it with a spatula to pack it in. You can line the top (which will be the base when you turn it out), with crushed biscuit, or layer with different ice-creams. Cover with waxed paper or plastic wrap, so you don’t get icicles, adn leave in the freezer for at least eight hours.
To remove, peel off waxed paper and overturn on a cake board. Place pan under running water for a few minutes to loosen the ice-cream and it will slide onto the board.
Here’s when you have to work quickly. Spread prepared whipping cream (try Pour N Whip) over cake. The cream insulates the ice-cream. Then stick nuts, or sponge fingers around the sides, top with grated chocolate, fruit, etc. Return the cake to the freezer to firm up. To serve thaw for 15 minutes, dip knife in warm water and you’ll get neat slices.
