Let's Roll..WITH Ice Cream and Fudge. This Cake is the Bombe! - Parsley, Sage, and Sweet

Let’s Roll..WITH Ice Cream and Fudge. This Cake is the Bombe!

July 27, 2010 at 7:47 pm | Posted in Cakes, Daring Bakers, Dessert, Frozen, Fruit, Jams/Jellies | 93 Comments
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I just realized something.  All of my posts for the past several months have been Daring Cooks and Daring Bakers challenges.  I’m a bad food blogger *slapping hand*.

Let me elaborate.  I love to cook and bake, and in fact, do both on a pretty consistent basis (I’m always experimenting).  I have lots of stuff in my freezer just waiting to be cooked/baked and blogged.  I also have lots of photos of non-challenge delicacies that I have yet to blog about – but somehow time escapes me, and the next thing I know, another challenge deadline is approaching, and I have to get that entry up.  My lone non-challenge affiliated goodies will just have to wait..for the hundredth time.

 Some of the vanilla ice cream melted and seeped into the cake swirls when I used a bowl of warm water and a towel to loosen the cake from the bowl and plastic wrap, leaving me with soggy looking cake, as you can see above (my rolls were sliced pretty thin – bad idea).

Do I ever post without complaining?

On to this months Daring Bakers Challenge, because it’s really cool, both literally and figuratively.

When I first saw a challenge for a swiss roll, I thought ‘Me likey swiss roll cakes’ – memories of those packaged, chocolate covered Swiss Rolls that our Moms packed in our lunch boxes came flooding back.  YES, I know..we’re talking REAL swiss rolls, as in baked from scratch and filled with some kind of cream or jam or whatever suits your palate.  I had one of those plastic covered swiss rolls a few months ago..and WOW, they shrunk- and not just by a little, but a lot.  SHRINKAGE is an understatement!  The ones I recall from childhood were huge!  Tsk Tsk to Drakes or whichever brand they are.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s World – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

I digress.  I always find a way to segue into every nook and cranny before getting to the point.  Back to the challenge.  SO, it’s a swiss roll, but not just any swiss roll.  You see, we are slicing this baby up, lining a plastic wrap covered bowl with the swiss roll slices, and filling it with ICE CREAM(S) and FUDGY SAUCE (or whatever creative juices..err sauces and ice cream we could squeeze out of our frontal lobes).

The first person I thought of was my father.  The man covets ice cream cakes like nobodies business , and he used to live at Carvel (A local ice cream establishment dating back to like 1850, or so it seems).  I don’t think I can recall a birthday where one of the cakes wasn’t a Carvel ice cream cake (Never Fudgy the Whale).  I don’t think I can even recall a summer where there wasn’t at least one pack of Flying Saucers in our freezer.

In any event, this recipe doesn’t contain those Carvel crunchies.  Here’s a little secret, though – they’re made of broken Flying Saucer shells that are drizzled with Magic Shell chocolate.  Aren’t you glad you know that now?

Herein lies the problem – the ideas running through my head were not the kind of ice cream cake dear old Dad would like.  I decided I wasn’t going to tell him what was in it word for word, and just present it to him and hope he bit.  I used Rose Levy Beranbaum’s Biscuit de Roulade (from The Cake Bible) because the challenge recipe called for 11×9 sheet pans.  I looked high and low, and could not find any sheet pan in this size.  Am I missing something here? (UPDATE – finally found one on Amazon).

Not being in the mood to try and figure out how much baking time and batter would sufficiently fill and bake the cake in a 10×15 or 12×17 pan, I stuck with Rosie’s sponge.  I wanted to make a funky swiss roll, one that was flavored and colorful, so when I saw some pink and green swiss rolls on Flickr, I decided to use some of the leftover pistachio butter, from the Daring Cooks nut butter challenge, in one half of the batter, and dried, ground strawberries in the other half.  A little green food color, a little pink food color, and voila, a pink and green swiss roll that really tastes like pink and green -well, pistachio and strawberry.  No ubiquitous, artificial extracts in this bombe!

Regarding the pistachios, here’s the really great part.  Sam Feferkorn from Ohnuts.com saw my last entry on nut butters.  He took sympathy on my poor, mutilated fingers and offered up a free pound of already shelled pistachios, plus a few other nuts and dried fruits of my choice.  How cool is that?  You’ve got to check out Ohnuts.com, they’re loaded with nuts, dried fruits, chocolates etc… and at reasonable prices!

Well, thanks to Sam, having these ‘ready to go’ pistachios on hand was what helped in my decision making.  Why not a vanilla bean ice cream with pistachio nougatine folded in? (AKA – the crunchies..well, my version).   I must admit, I cheated a bit.. I only made one ice cream, and used store bought strawberry ice cream.  Oh, the shame, but hey, I’ve made a strawberry ice cream for a Daring Bakers challenge before, so that affords me a pass, right?

Here’s a rundown on my swiss roll ice cream cake.  First off, as mentioned earlier in this entry, I split the genoise batter and folded some pistachio butter (loosened up with a little warm water) into one part, and dehydrated, ground strawberries into the other.  Then I added some food color (pink and green) to each part since neither ‘a little’ pistachio butter or dehydrated strawberries add much color to a batter.  After baking, rolling in a towel and cooling,  I spread the pistachio and strawberry genoise with a strawberry-chocolate ganache (strawberry jam melted in chocolate and hot cream, then cooled until spreadable) .

I rolled the filled genoise from the long side instead of the shorter side – which is the direction you usually roll a swiss roll from.  I did this because I wanted small, spiral slices of the roll, and the diameter of the roll from the long side is always much smaller.   My first ice cream was the vanilla bean – pistachio nougatine, and the second was my cheat..store bought strawberry.  I made the fudge sauce from the recipe provided to us by Sunita, except I added a little vodka to slightly halt the freezing process so the middle would remain fudgy and somewhat gooey, in lieu of frozen solid, upon cutting.

If you’d like the master challenge recipe for a chocolate swiss roll, the fudge sauce and extremely easy chocolate and vanilla ice creams..click HERE.  To see the beautiful swiss roll ice cream cakes other Daring Bakers created, click on the links to their blogs HERE.

Pistachio Nougatine
5 ounces shelled, skinned salted pistachios
1/4 cup sugar
1/4 cup corn syrup
4 T unsalted butter

DIRECTIONS:
1. Cook the sugar, butter and corn syrup until light amber then add the pistachios.  Cook until golden brown.

2. Pour onto a silpat or parchment lined sheet pan (or just a buttered sheet pan) and let cool until hardened.

3.  Chop up the nougatine with a mallet or pulse in a food processor (for ice cream) or just break into pieces and eat or gift as candy.

GIVEAWAY ALERT!  Speaking of ice cream..keep checking back.  Next week I’m giving away a brand new ice cream maker!


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  1. OMG it is stunning, looks like a millefiore murano glass creation. Store bought ice cream??? tisk, OK fine pass. Looks Amazing. I bailed this month :-(

  2. I really do need to learn some new adjectives before I visit you because stunning, gorgeous, amazing and perfect just aren’t doing it for me anymore! This was my first DB challenge and I knew I would see creativity but this is way above and beyond creative. I should wait until the day of the challenges, see what you did and take what you learned to make mine. Very, very nice work.

  3. Oh wow, your cake is so colorful! I was going to use pistachio ice cream for my second try…but I liked the cake so much I didn’t use it for a ice cream cake.

    I, too, have a freezer full of things to bake, but I have a ton of time on my hand, so I usually take what I make to one of my brothers houses. Good thing they live close! That keeps me motivated, because I like the feeling of my creations being enjoyed.

  4. Have I told you that you are way too creative? Wow. This cake is just amazing. I can just imagine all the time and effort that went into the planning, designing, execution. I love all the different elements.

    And I did not know what the Carvel crunchies were made from… just knew I loved them!

  5. Wowie, Zowie, Lisa – that is one beautious Swiss Roll encased Bombe! So vibrant and decadent! So happy OhNuts! sent you some goodies…I’m about ready to post a dessert using their almonds. I’m an official subscriber now, so I expect to see more posts on all those photographed dishes that have been pushed to the back of the do to pile!

  6. That’s a work of art! It’s almost too beautiful to eat! Nice work and congrats on a very successful bakers challenge!

  7. Wow, WOw, WOW. Love the colors. Love the flavors. Love the amazing presentation. Love the mention of Carvel (and learning how those crunchies are made – I love those crunchies…). As always, truly amazed and inspired by your work.

  8. Stunning! your cake is amazing, wow!! i love the look.

  9. LOL- reading your entry just made me laugh. You must be from NY. I have lived in Canada for the past 7 yrs but am in Long Island right now nursing my mom back to health from a torn achilles tendon. Fudgy the Whale!!! Not many people know about Carvel. Brings back alot of memories. My little girl had Mr. Softy for the 1st time the other day!
    Anyway- you roll looks great. I LOVE the colors. Very cool…

  10. Absolutely stunning colors Having the fudge in the middle is certainly a yummy tasty surprise. Your photos are great too as always. Its worth the wait :).

  11. So fun and creative! The strawberry chocolate filling sounds amazing.

  12. That is one seriously impressive cake. Fantastic photos too.

  13. Wow. Wow. Wow. Wow!! You have outdone yourself on this one! I love the colors, the changes on the inside of the cake, the process photos, and everything else! I, too, live alone, so I know how you feel. It is hard to blog about different foods that will later be stowed away in the freezer or just spoil in the fridge. *sigh* Anyway, congrats on finishing the challenge on time! I didn’t. My cake is in the freezer and won’t look nearly as perfect as yours.

  14. These colors are STUNNING! Your bombe is PERFECT! Mine, not so much. I’m always a bit excited when I click over to your blog to see the results:) I’m never disappointed!

  15. Oh my, it’s spectacular! Wow, so very, very pretty! xxx

  16. What gorgeoous colors! You cake is fantastic. I really love your choice of flavors! Great job.

    Cheers,

    Rosa

  17. I love the colors and the flavor combination! Your bombe is so neat and . . .perfect!

  18. OMG!!!!?????!!!!! What a feast for the senses!! The colour of course, first of all – spectacular! And the flavours!! Pistachio Nougatine and Strawberry! Absolutely fantastic! I imagine it smelt gorgeous too!

  19. waoo it looks perfect and wahat a combination of colours and flavors. yumm yumm now i would like to make it again with your style. bravo

  20. Your bombe looks beautiful! I love love love how you made the muulticolor swiss rolls! Very pretty!!!!

  21. Oh my that is soooo pretty, nice idea to keep the sauce extra fudgy.

  22. Oh Lisa, this looks so absolutely fantastic! Love, love, love the two toned swirly cake, you are so clever. And good score on the pistachios, yay!

    You know what? Who cares if you only manage to squeeze in posts near challenge time, they’re all quality, solid gold posts. Or to paraphrase your title, you da bombe girl! :)

  23. It looks stunning to say the least…Great job.
    http://forkbootsandapalette.wordpress.com/

  24. OMG!!! Pistachios!! I love that! Congrats! Amazing!

  25. oh my god….. what an amazing bombe….. you’ve got fab colours and awesome flavours going for you…
    am drooling at my keyboard… wish i could eat this right now…..

    Daring Baker – Swiss Swirl Icecream Cake

    Cheers,
    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  26. Amazing, Lisa! I love how the brightly colored sponge cake changes from green pistachio to pink strawberry! Genius idea! Looks gorgeous and sounds delicious!

  27. OMG! OMG! OMG! That is AWESOME!!!! How creative! Love everything about it, from the colored rolls to the delicious ice creams! BRAVO!!!

  28. Stunning creation my dear! A job well done.

  29. OMG!! Your icecream cake is amazing!! I would never even compare mine to yours! The color combos are awesome, and the pictures are drool-worthy! Awesome job on the challenge, Lisa!

  30. Ok that came out just too cool looking. Your swiss rolls seriously made my day.

  31. That is just beautiful! I’m impressed…and glad to see that I’m not the only one who used store bought ice cream!

  32. Wow! Your cake looks like it’s covered with beautiful flowers! I love how you did that, sheesh girl, you always pull a new trick out of the bag. Really, really cool!
    Looooooove the sound of the pistachio ice-cream, I love crunchy bits, yum.
    Also really like what you did by adding the vodka, what a brilliant trick!
    And, um… I WANT THE ICE-CREAM MAKER.
    lol :D
    *hugs*

  33. WOAH. That is one exceptionally nice looking ice cream cake. I love the pistachio nougatine – a lovely bit of crunch. Wonderful job! It reminds me a little of those cross sections of the Earth you see in school text books – mmm, hot fudge magma.

    Your commentary made me laugh!

  34. Love the colors and look to your Bombe! Besides all your yummy looking food, I always get a kick out of your humor in writing. So yes, I think you should post more often! ;)

  35. This is just so amazing I don’t know where to begin. Wow wow wow wow. Genius. Love the two tone effect like roses with leaves. Really nicely executed.

  36. What a beautiful and creative Swiss roll! Liked it a lot.
    Amazing colours, great flavour combinations.

    Btw, I’m married and live with a huge familly, so I have to cook in a daily basis. And still, my blog seems to be only for DK challenges, too

  37. Wow, what great colors. Really cool cake!

  38. My first reaction on seeing your bombe was that there must be a watermelon theme going on, but I have to say that strawberry and pistachio sounds much better :-)

  39. Thats one gorgeous swirl cake! Love the festive colours in it. Maybe you think you’re a bad food blogger but you’re a perfect Daring Baker and Cook! :D

  40. this is THE most creative DB post I’ve seen this month. Great job!!!

  41. wow!! the colours look so pretty!! I love pistchio ice cream too!

  42. What a lot of work to bring out this fascinating masterpiece!!

    I wouldn’t do all of this work,..aka creativity!!

    That bombe looks just FABULOUS, my dear friend!!

    I bet the taste is awesome & divine too!

    Pretty, fab & lovely!! MMMMMMMM,..all the way?

  43. Lisa, this is the most beautiful, color-coordinated, and neat swiss roll ice cream I have seen….. Love the color combination, you rock!!

    Sawadee from Bangkok,
    Kris

  44. Your cake is so nice and bright! It looks (and I am sure tastes) amazing!

  45. Your cake is just stunning!! i absolutely love the dual colored swiss roll!!

  46. Oh my gosh, so gorgeous! What a treat of an ice cream cake!

  47. Lisa , first thanks for stopping by my blog and I am so glad you did because it brought me right to your beautiful blog ! This cake is beyond incredible. Everyone has used up all the adjectives to describe it’s deliciousness and gorgeousness !! I thought after baking mine I would never do another Swiss Roll but you’ve started the ideas flowing with your beautiful colors and flavors ! Outstanding job !
    Sandy

  48. So pretty and love that pistachio nougat in the vanilla ice cream! It really does look like a bouquet of roses!

  49. This looks awesome…love the colors and flavor choices – great job.
    Cheers – Bhargavi

  50. Lisa, Lisa…quite frankly I had seen enough of these by now and POW…here I land on your blog…with such a splash of joyful funky fun welcoming me. So much cheerfulness.
    Pure amusement in such a creatively made cake.

    Boy…would I love to spend some time baking with you in your kitchen ;o)

    Lisa…you’re the BOMB!!!
    Have a great weekend and flavourful wishes,
    Claudia

  51. Took a pass on this challenge, but glad YOU didn’t! This is so beautiful…looks like sweet ice creeam covered in roses! Great flavors, too, using the nut butter and dehydrated strawberries…very creative. After all that who cares if the strawberry ice cream isn’t from scratch? Super job!

  52. Beautiful, colorful and it looks so delicious I love the flavors you chose.

  53. This is an exciting dessert. It should be on the cover of a magazine. I loved everything about it. The flavors sound like they are as vibrant as the color.

    Thanks for visiting my blog and commenting. I’m glad you did so that I would know about yours!

  54. WOW Lisa Lisa I just the look of the ice cream cake your Swiss Roll looks like a red rose bouquet. So so pretty and the flavoured ice cream are so delicious I love the idea of the nuts in the filling. Again you are too harsh on yourself I cannot see any problem with your bombe at all. Sorry for the long delay in visiting your blog I’m still recovering from my holiday. Cheers from Audax in Sydney Australia.

  55. Very beautiful ice cream bombe. Keep up the good work…can’t wait to see what you come up with next!

  56. Wow your icecream bomb looks amazing, The colours are so unique almost reminds me of watermelons, the green and the red.
    Beautifully made and presented.
    Thankyou for visiting simply.food.Your vist and beautiful commens are very much appreciated and are very inspiring.Following your blog.

  57. Awesome page, I just found parsleysagesweet.com in my surfing! Keep up the great work!

  58. This has got to be the best ice cream cake I’ve seen so far among the Daring Baker’s – and definitely the most creative – it looks like a rose garden!

  59. Lisa, your cake is so stunning! I love the bright colours! And pistachio nougatine is a heavenly idea!
    I actually did make this month’s challenge, I just posted late. It looks like a disaster on the outside, but it’s actually OK once in slice form.
    I sympathize about not finding time to blog. I’ve been a terrible blogger lately, but life has just been… well, it’s been life. We all need to step back a little every now and then.

  60. Thanks for stopping by my blog.

    I was hired in March to work at a local restaurant and was doing crazy hours, like 10-12 everyday. This left me with no time for anything else. I was recently laid off and my husband is recovering from a broken ankle. I have few posts in the making but I also looking for a job, so who knows how often I will post.

    Take care!

  61. Holy cow, this is incredible. And would be great at Christmas time! Thanks for the inspiration.

  62. This is just a visual spectacular. Like you with oranges, I don’t usually go for ice-cream and cake combination, I would love to try this.

    I have been missing Daring Bakers, but time is super short – and there’s too much other baking I want to do. Trying to get some baking out of my system before baby Mélanger arrives in a few short months. There will be NO baking then, for a while!

  63. Thanks for you sweet comment, even though I don’t know you your words made me feel better. I have an interview on Tuesday at a local bakery, I need the job even though it might not be what I really want. But the other news is that we are on the work to open a bakery if we are able to get the permits and raise the money, we have a spot and a wonderful landlord. It is still so far away that I am not talking about it on the web for fear that it will not happen. Wish us luck!

  64. My favourite colour combo, very pretty cake! And the inside looks perfect too, great job on this challenge!

  65. Leave it to you to come up with something absolutely stunning and amazing! I love these colors! I really wanted to do this challnege but between all the vacations and plans it got away from me.

  66. Oh my goodness!!! How amazing! Your cake reminds me of a giant watermelon and makes me want to eat my computer screen. Absolutely the most creative version ive seen yet, well done!

  67. Even though it’s been a while since I’ve done a challenge. I always love visiting your site to see what you have come up with since you’re so very creative. I absolutely love the colors and flavors here!

  68. To my betrothed: I bow at your feet (well I bow down as far as my fat ass will allow me without causing a myocardial infarction) – your glorious sexy feet, for I am not worthy. Your ice cream cake is beautious! I heart the colors and the flavors and wish I could gently caress and may-sahg each tender finger tip (I know the bruised finger tips where in the last challenge, but go with me here…) to take away your pain. For you art thou a jean-ee-yus in the confection arts.

    The Martha who? Gail whatshername? Rose Levy-whosits?? Nay! Nay I say! Lisa Michele is THE BOMBE when it comes to creativity in her kitchen oasis.

    Oh and your nut butter & pavlova entries are also THE BOMB. I fakkin’ love the lil stuffed cukes. Don’t even think for a moment that The Martha has ANYTHING on you.

    Love you!
    XOXOXOXOXOXYourFutureWifeXOXOXOXOXOXOX

    • OH MY GOSH, my heart is aflutter and my loins are pulsating to the beat of a flattery I’ve never known. I do take you, Lis, to be my lawfully wedded wife and ego booster (I promise I won’t try to take your Daring Kitchen Empire if our love ever dies, but I may take the house) Love you too, sugarpie LOL

  69. WOW WOW WOW!! Thats a cake I’d love served to me! You are so creative!

  70. That’s the coolest ice cream cake I’ve ever seen. Any leftovers? Always remember the dude who appreciated your ice cream cone imbibing “I wish I was that ice cream cone, man!” lmao Will never forget the look you shot him.

  71. Could this cake possibly be any more picturesque? Your flavors and colors make this the quintessential ice cream cake!

  72. This is such a pretty cake or bombe or ice cream cake. The colors are great, and I’m so glad you got some shelled pistachios! The cut piece looks amazing with the ice cream and fudge layers. I have attempt a swiss roll one of these days.

  73. Y’know, at first glance the green and red colors of the Swiss rolls look like a bouquet of roses, a subtle elegance to this dish, however soggy it might have gotten in the process. Nonetheless, you still did a marvelous job. Kudos!

  74. Amazing post. I have bookmarked your site. I am looking forward to reading more

  75. Tres bien! What a knockout of a dessert!

  76. WOW. stunning!! absolutely stunning. great job

  77. I’m so late to the game on this, but this is seriously adorable. Factoid: I’ve never had a Carvel ice cream cake. ;)

    Beautifully done, as usual!

  78. Gorgeous..the pink and green is so bright and beautiful and love the layering of ice cream and fudge on the inside.

  79. Thats a show stopper of an ice cream cake. I’m seriously in awe!

  80. That is one gorgeous ice cream cake! Love the pink and green sponge swirl!

  81. Oh Lisa…I am speechless, so pretty…gorgeous!

  82. Wow! Amazed at how creatively put together this cake is. I would of never thought of this and now it has opened all kinds of new doors in my thinking about cooking. Thanks! I can’t wait to try something similar.

  83. This is one stunner. How much time does that take to make?

    I can only imagine, putting this, on the table. People would be salivating as they fainted from the creativity.

  84. First: go ahead and kvetch all you want, darling.

    Second: summer vacations in New York were all that much better for a Carvel ice cream cake! They were just sooo special to me! Wow!

    Third: Stunning is the word for this! Gorgeous, festive, yummy! You may not post very often but yowzers when you post you post something that must’ve taken so many hours of thought and preparation. I love it! And how fun is your funky ice cream cake?! Yay for you!

  85. Holy schmokes! That is ahhh-mazing! Love it.

  86. This is to DIE for. I love the colours and the look of this cake! WOW!

  87. Wow! I saw your cake amongst the MANY showing up on Tastespotting today and clicked on yours…OMG that is one gorgeous Bombe!

  88. Awesome post! thank you for sharing this information. parsleysagesweet.com really got under my
    skin, bookmarked… Keep up the great site…

  89. OMG! that’s so amazing :)
    i love it

  90. OH MY GOODNESS!!!!!!!!!!!

    These are my two favourite colours. I said the other day I hate green food but this is AMAZING. Wowwww superb!! Too bad I wasn’t in town to make this challenge! Excellent job!

  91. Delicious! I loved it!

    • Glad you loved it! The fudge center is the best!


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