tag:blogger.com,1999:blog-4897079154160126133.post8593766370214149681..comments2024-03-19T00:31:29.559-07:00Comments on :pastry studio: Mint Chocolate Ice Cream Cakepastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4897079154160126133.post-1849412891052578282011-07-14T12:28:52.016-07:002011-07-14T12:28:52.016-07:00Wow, this looks absolutely amazing. I have to agre...Wow, this looks absolutely amazing. I have to agree with some of the commenters, I am getting hungry just looking at this. <br />I bet this would be great with a hint of mint whipped cream.Michelle @ Red Pepper Green Pepperhttp://www.redpeppergreenpepper.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-11485450955632918962011-06-08T15:53:07.925-07:002011-06-08T15:53:07.925-07:00you let me feel hungryyou let me feel hungrymeriemhttps://www.blogger.com/profile/01166779225965740927noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-22612443606964825302011-05-24T02:06:30.763-07:002011-05-24T02:06:30.763-07:00WoW! this looks delicious. . great combination of ...WoW! this looks delicious. . great combination of flavors. .=)buy rift accounthttp://accounts.net/buy-rift-account.aspxnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-25330944588836927942011-05-04T12:45:40.717-07:002011-05-04T12:45:40.717-07:00Thanks for the tip. I've also been using an oi...Thanks for the tip. I've also been using an oil-based chocolate cake for frozen desserts. The crumb stays soft in the freezer, texture is nice, but maybe lacking a bit in buttery flavor.Elizabethhttp://www.pastrybreak.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-3779022754195655242011-05-02T18:59:56.230-07:002011-05-02T18:59:56.230-07:00Hi P.S.! Chocolate and mint have been a favorite ...Hi P.S.! Chocolate and mint have been a favorite flavor combination since childhood. This is definitely a party cake and I think it has my birthday written all over it. Thank you for the lovely post :)iSharon Tnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-74499684164331408192011-05-02T05:50:08.433-07:002011-05-02T05:50:08.433-07:00Greetings to all. I'm grateful for all your c...Greetings to all. I'm grateful for all your comments.<br /><br />Kate, thanks so much for your kindness! I've been posting a bit later lately due to other work. Sorry about that!<br /><br />Elizabeth, as I mentioned, when I was putting together the idea for this cake I did vacillate between butter cake and genoise. Although a bit more fussy to work with, what I found with this cake is that it stays pretty soft, which is why I had some trouble handling it. You can try this round cake formation but making a pave with a couple of cake and ice cream layers would work a bit more easily. In any case, I think the cake is delicious straight out of the freezer however it's fashioned.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-34689205135286515662011-05-01T22:35:51.465-07:002011-05-01T22:35:51.465-07:00This cake but you can have easier
by gelatin in th...This cake but you can have easier<br />by gelatin in the ice is pure.<br />Thus, the cake can also enjoy a bit warmer ...<br />Great ideaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-45648947252754813992011-05-01T20:36:47.891-07:002011-05-01T20:36:47.891-07:00Your cake looks delicious. I'm always a bit un...Your cake looks delicious. I'm always a bit unsatisfied with my ice cream cakes because I feel butter cakes tend to be hard and less flavorful when you have to keep them cold. Of late I've gone with a genoise, but then I think eaters may be missing that classic American ice cream (butter) cake experience. More frequently I go with a semifreddo/pave and skip the cake altogether. Your cake looks quite soft, though. Did you feel it was compromised by the freezing or that the texture and flavor held up well? Thank you for the post, and any thoughts on this.Elizabethhttp://www.pastrybreak.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-66546608237053831382011-04-29T14:37:46.177-07:002011-04-29T14:37:46.177-07:00Normally I'm not a big fan of mint, nor mint a...Normally I'm not a big fan of mint, nor mint and chocolate together, but something about this cake just sounds delicious.Jennhttps://www.blogger.com/profile/02773982082832956147noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-15324482805913105582011-04-29T13:22:40.068-07:002011-04-29T13:22:40.068-07:00Oh, perfect! My family has developed a tradition o...Oh, perfect! My family has developed a tradition of having ice cream cakes for birthdays, and although I like them, I secretly long for a cake with cake in it. This would be the best of both worlds!Audreyhttps://www.blogger.com/profile/14912114716426828436noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-22034460951687930462011-04-29T13:07:23.838-07:002011-04-29T13:07:23.838-07:00Been counting down the hours in our EST vs PST tim...Been counting down the hours in our EST vs PST time zone world. The wait was well worth the crossed fingers and premature peeking at your site ;)<br />Thank you for another artful post! Your photos and skillful abilities are always spectacular. I love your "bench notes" and writing style.... "True mint flavor with an herbal backnote" makes reading as grand as eating. Wordsmith and pastry chef extraordinaire!Katenoreply@blogger.com