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Icebox cakes feature crisp wafers and billowy whipped cream layered together and chilled overnight, where they transform into a heavenly cakelike texture. In this tempting cookbook, eager cooks can start with the Old School, a classic pairing of chocolate wafers and lush whipped cream, before moving on to fantastic combinations such as Luscious Lemon with its lemon curd filling and ladyfingers or the Black Forest's cherries and mounds of chocolate-kirsch whipped cream. Ideal when made a day or two in advance, these minimum-fuss cakes promise maximum friends-and-family cheer.
Jean Sagendorph is an ice box cake expert. She can make a cake with one arm tied behind her back and has mastered the use of the fork as both a vertical and horizontal tool. When not being silly, or wielding her mixer, Jean is a literary agent and author.Jessie Sheehan abandoned a much-hated and short-lived legal career to work as an assistant pastry chef at Baked NYC in Red Hook/Brooklyn. In addition to making all the delicious treats served at Baked, Jessie also did in-house recipe testing for all three Baked cookbooks.
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- ID: 9781452112213
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