Bombes-Ice Cream Cakes

Bombes are frozen desserts in which a base, usually a cooked custard is lightened with whipped cream or cooked egg whites and then still-frozen in a conventional freezer. Fruits can be added and the mixture can be molded to individual portions or large molds. These are molded in a variety of conventional (round, oval) or unusual shapes (flowers, lobsters). Ice cream and fruit Bombes were very popular in Victorian times; the molds were often lined with cake or biscuits.

Ice cream cakes need not to be complicated. Generally, they are fun, simple and easy to be done at home. Ice cream cakes can be almost any flavor or combination of flavors. One can start with a basic chocolate or vanilla cake or a box cake mix can also be used. Sponge cake works very well for ice cream cakes, too.

Basic technique of making Bombes-Ice Cream Cakes :
1. Start at least one day before the cake is to be served. Choose the favorite flavor of ice-cream. 1.5 quarts will fill a 9" cake pan nicely.

2. Take the ice-cream out of the freezer and allow to thaw for about 20-30 minutes. It must be soft, but should not be too soft nor runny. At the same time, put one of the round cake pans in the freezer to let it chill.

3. Line the chilled round cake pan with plastic wrap.

4. Fill the pan with softened ice cream. Work quickly, since it should not melt too much. Start with the bottom of the pan, making sure the ice cream gets into the corners. Try to get it as even as possible, being careful to fill in any holes and gaps.

5. Cover with plastic wrap, then with foil and place into the freezer overnight to re-harden.

6. Bake the cake at least 6 hours before serving. Fill the second round cake pan with the batter. Bake, cool and remove from pan as directed. The cake must be completely cool before proceeding.

7. Remove the cake pan with the ice cream from the freezer at least 3 hours before serving time. Remove top plastic and foil, then place a dinner plate on top of the pan, and invert the pan onto the plate. Remove the plastic wrap from the ice cream.

8.Invert the cooled cake on top of the ice cream. This makes a flat top to the cake that is easier to frost.

9. Frost and decorate, working quickly. Cover with plastic wrap and place back into freezer to harden for at least three hours.