I've made my favourite sponge layers and stuffed them in the freezer - the idea is to pour unfrozen semifreddo mixture between the layers and freeze the whole thing for an ice cream cake.
will this work? will my cake layers be soft after the semifreddo has firmed (and I let it out to thaw slightly at room temperature before serving)? I am thinking of using the chocolate-caramel frosting for the outside!
Look below the mint-infused cookies to the roasted strawberries
A Cobbler Topped with COOKIES
18 Snacks (and 6 Podcasts) for Memorial Day
You May Have Heard About This Nationwide Hot Dog Recall
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)