Magnolia Bakery's Ice Box Cake  | NBC New York
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Magnolia Bakery's Ice Box Cake 

Updated 12:30 AM EDT, Wed, Jul 21, 2010

This retro dessert from Magnolia Bakery is simply fresh strawberries and cream with chocolate wafers. It gets its name from chilling in the refrigerator for several hours before serving, so all the flavors fully marry.

Magnolia Bakery's Strawberry Ice Box Cake

1 quart heavy cream 
2 tablespoons granulated sugar 
1 1/4 cups strawberry puree 
About 100 Nabisco chocolate wafer cookies

Pour the heavy cream into the bowl of a mixer. With the mixer on low, slowly pour in the sugar. Begin whipping on a medium high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until the cream is very thick.

The Kitchen Of The Year From House Beautiful

The Kitchen Of The Year From House Beautiful

The Kitchen Of The Year From House Beautiful

Remove the mixer bowl from the mixer stand, gently add the strawberry puree, folding into the whipped cream until fully combined. Important note: Do not stir the whipped cream nor whip in the mixer again. 

Assemble the cake: Using an off‐set spatula, add a very thin layer of cream to a rotating cake stand, spinning and smoothing the cream out to the inner edge of the stand. Use just enough cream for the first layer of wafers to stick to the stand.

Take 7 wafer cookies and place around the edge of the whipped cream and one in the center, so that they're equidistant from each other. Add about a 1/2 cup of cream for your first layer. Using the off‐set spatula, smooth the cream out almost out to the edge, until you can barely see the edge of the wafers.

For the second layer use 7 more cookies placing them directly in between the first layer of wafers, making sure they are equidistant from each other.

For the following layers of the cake, stack the cookies like bricks. For example, the third layer of wafers will be placed directly on top of the first layer of wafers using about a 1/2 cup of whipped cream per layer.

Continue with this pattern until the cake is about 10 to 12 layers high. Store in an airtight container in the refrigerator for 5 to 6 hours before serving.

Promotional consideration furnished by Top of the Rock.

First Published: Jul 20, 2010 2:22 PM EDT

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