Comments on: Birthday Bonanza

By: The Sacred Art of Eating » Pot Luck and Prose

The Sacred Art of Eating » Pot Luck and Prose — Tue, 19 May 2009 21:20:20 +0000

[...] The making of this beaut of a cake is easy peasy- you soften some ice cream and then mix in a good quantity of scrummy things: honey roast peanuts (have faith!); chocolate chips of a variety of colours; butterscotch chips if you can lay your hands on them; broken up bourbon biscuit and smashed up Crunchie. Then the whole lot goes into a clingfilm lined springform tin and back into the freezer until just before serving. Before serving, the cake is topped with more bourbon and choccie chip rubble, before being sliced and served with both butterscotch sauce and a hot chocolate sauce (with a dash of Camp Coffee to give it a dark kick). Now I am absolutely certain that, having topped the cake, I turned to look for my camera to take some pics. But clearly I didn’t get that far. You’ll have to make do with the pics from last year! [...]

By: The Sacred Art of Eating » Lo-Fi Fondue

The Sacred Art of Eating » Lo-Fi Fondue — Thu, 24 Jul 2008 17:30:47 +0000

[...] in June, I made the Ice Cream Cake for Dougal’s Birthday Tea. You will recall that this cake takes two sauces to top it, one of [...]

By: Lisa

Lisa — Thu, 10 Jul 2008 12:58:22 +0000

Guess what I picked up in Toronto? Yep – peanut butter chips. Whee!!

By: lizzie

lizzie — Mon, 23 Jun 2008 07:07:27 +0000

good to see you are back in action…. and the ice cream cake looks scrummy