One of my biggest personality flaws is getting way, way ahead of myself.
Mention to me that you’re thinking of one day moving to Paris, and the next time we speak I will have already decided which hotel I’m going to stay at when I come to visit you, and how you’ll take me to your local boulangerie where we’ll dip flaky croissants in our milky morning coffees before wandering picturesquely along the Seine, glamorously insouciant as we laugh and reminisce.
Ask me if I’d like to come to a beginners’ swing dancing class with you, and I will for the rest of the day be indulging in visions of my future self as an expert swing dancer, attired fetchingly but practically in a very flattering 40s-style outfit, lindy hopping with panache and enviable grace.
If, one morning, I happen across a newspaper article profiling a charming suburb I’d never before thought about living in, by lunchtime I have mentally moved myself in and located the shortest distance (on foot, with a pram) between my new dream home and my new favourite café.
Some people might think that this behaviour is just the tiniest bit insane. I accept that viewpoint, but would like to add that this particular brand of insanity can have rich rewards. Case in point: this gorgeous cake.
For background, I made this cake for the Loreto Kirribilli Spring Fair cake stall. The Spring Fair was, when I was growing up, a fairly reliable indicator that winter was finally loosening its long-fingered grip on the year. And although it is not quite sundress and icypole weather here in Sydney yet – more like (long-sleeved) t-shirt and picnic rug weather – the semi-regular sunlight has been turning my head. I have been dreaming, just a little, of summertime. And specifically, of icecream.
Even I am not so unhinged as to think that an ice-cream cake was in any way a viable option for a cake stall, but I still wanted to do something that shouted ‘Summer!’ (yes, I know it was the Spring fair, but I refer you again to my tenuous grip on reality). After searching the internet for inspiration (and in the process realising that for maximum Proustian impact, nothing could ever really top the McDonalds Ice-Cream Cake served at the birthday parties of my youth) I drew my visual inspiration from this whimsical confection over at One Charming Party. I wanted to see if I could make something that looked as cool as theirs did, without needing to be refrigerated (Ba-boom-tish! I’ll be here all week!).
Recipe and detailed instructions below!