“Wow - that looks cool!”
We get that a lot, when we put an ice cream cake on the table for the first time. And then comes the next frequently asked question: “Wait…is that an ice cream cake?” And another “Wow”.
With its shiny mirror surface, decorations, round shape and nice colours, it looks like a regular cake at first, so it's hard to believe that it's actually an ice cream cake, especially when it doesn't melt straight away. The idea sounds totally crazy at first, which is why we're going to reveal how our ice cream cakes are made and share our secret.
So, how are they made?
Everything begins with choosing the different ice cream flavours and the semifreddo.
We use silicone moulds of various sizes to build the cake from the inside out. First, we fill the smallest inner mould with one flavour of ice cream and place it in the freezer for a while.
Once frozen, we remove the block of ice cream from the mould and place it inside a larger mould. Then we fill the space around the frozen centre with the next flavour of ice cream.
We repeat this process using increasingly larger moulds until the entire cake is built up in layers.
This creates the different layers that you see when you cut the cake. One of our favourite moments is seeing the guests' faces after the first cut, because nobody knows what to expect.
Picture: Ice cream cake in a cut (example)
Why are we layering the ice cream flavours?
Well, first of all, it looks absolutely fantastic, as we said before. But the main reason is the harmonious combination of the different flavours of ice cream that the customer has chosen. It's not just a chocolate cake. It contains strawberry, mango, vanilla or whatever flavour from our list you have chosen. You can choose your own combination when ordering the cake, and if you need help, our customer service team is here for you. We can help you create a cake that looks and tastes great.
Ok, but what happens next with the round block of ice cream?
Once all the moulds have been filled with ice cream and we have the desired number of flavours, the cake is still not ready. Now is the time for our final layer: semifreddo.
Semifreddo is a half-frozen mousse that acts as a thermobox in this case. It creates a thermo-effect, holding the temperature and consistency of the ice cream at the right level so that it does not melt straight away.
We put the finished ice cream block with the semifreddo back in the freezer. This is an important step, not only to bring the ice cream back to the right temperature, but also because the mirror glaze needs a properly frozen surface to behave as it should.
The final layer must be completely frozen and firm before we can move on to the next step.
How do we create the shiny surface?
This creates the initial 'wow' effect. The answer is mirror glaze.
The deeply frozen cake is covered in this glaze to create a smooth surface that looks almost like a mirror.
By the way, we developed our own secret formula for the glaze for our ice cream cakes. Regular glazes are not suitable for such low temperatures as they tend to become dull once frozen.
There is one more thing we love about mirror glaze: no two ice cream cakes ever look the same.
Depending on the technique used, how the colours mix, and even the speed at which the glaze is applied, a completely different pattern can appear each time.
Sometimes, we don't know exactly how the cake will turn out until the glazing process is complete. This means that we can be just as surprised by the result as our customers.
This is probably our favourite moment – even after repeating the same process many times, the outcome is always unpredictable.
Picture: finished ice cream cake coverd with mirror glaze
But wait…but how can you transport the cake?
A fair question. Ice cream is not exactly famous for being stable at room temperature.
Our ice cream cakes can actually remain stable for a longer period of time even outside the freezer.
The combination of semifreddo and one more layer of mirror glaze creates a thermo effect allowing ice cream cake to be carried for approximately one hour simply in a box. Of course, the temperature outside plays an important role. The colder it is, the longer you can transport the cake. But we are talking about ice cream still. This is why the cake should be kept in a freezer if you do not plan to serve it any time soon. No freezer? Don't worry — we offer a delivery service at a time that suits you.
Finally on the table
The cake that keeps its secret until the first slice is finally on the table.
It can remain on the table throughout the celebration, being part of all the photos and serving, and bringing joy to the guests without anyone having to rush.
That's how we make our ice cream cakes. Please check out our Instagram. There is a reel showing the step-by-step process for a better visualisation.
