For lack of any better ideas, I decided to make my thirty plus year old son an upright, gravity defying ice-cream cone cake for his birthday. He loves ice-cream so the subject was really right on. And since I’ve recently done a few different anti gravity cakes that included a dish of fettuccini with a fork high above it, chocolate syrup pouring over ice-cream on a waffle cake and even a spinning top balancing itself on its tip, I felt quite confident with the challenge and already had most of the support supplies that I would need: wood bases, screws, nuts and even fat straws to avoid contaminating the cake with all the necessary hardware.
What I was lacking, was an inspirational cake scene or at least an idea for an appropriately decorated board to be used as a setting on which the anticipated oversized cone would do its balancing act. Since it was winter here, the usual summer fun related scenarios wouldn’t cut it and besides, this wasn’t a cake for a child, but rather for an adult who just happened to be addicted to ice-cream.
Then my mind wandered and I thought of adding lots of small cones, sort of mini cakes, one for each of my “special needs” cake eaters. Some would be sugarless, others non dairy and some others vegan. But I still needed the basic scene. Eventually my brain translated “a lot of small cones” to “a sea of ice-cream”, an expression used in Hebrew “yam shel” (a sea of…) to describe anything in great abundance …. and that is how this cake eventually came to be.
The major large cone consisted of various sizes of pound cake rounds that were piled one on top of the other and carved to the shape of a cone. The two scoops of ice cream were two different cakes each baked in a ball pan, with the lower one sitting on a cake card that rested on a slightly smaller wooden disc beneath it. “The sea” was a chocolate non dairy cake while the two small cones were filled with sugarless cake. Immediately after baking and cooling, all but the smallest cones were fitted with fat straws going up thru the middle so that when everything would be ready to be put together, a long metal screw could easily be slid thru without touching and tainting any of the cake or filling.
Both the sea shells…
…and the white foamy waves…
…are thanks to Chef Yener’s wonderful and free “Sea Side Cake” tutorial. The shells are made of fondant with no special tools involved and the foam is simply royal icing. So easy to achieve when Chef Yener shows exactly how to do it!