Comments on: Icebox Cake (homemade chocolate wafers with caramel cream)

By: zoe

zoe — Fri, 03 May 2013 21:43:21 +0000

Hi Kathy,

This is amazing info, thank you so much for letting me know. I will try the recipe in a plastic bowl and see if I have the same reaction.

Thanks! Zoë

By: Kathy P

Kathy P — Fri, 03 May 2013 21:19:00 +0000

I have made this recipe twice. The first time I had a really hard time getting the caramel cream to whip to soft peaks. It turned out more like thick runny cream. Everything was ice cold (it had chilled overnight). Put it in the freezer and we ate it frozen so it was still great to eat. The only heavy whipping cream I have available is the ultra pasteurized, so I thought that was the problem. Made the recipe yesterday – same problem. Then realized that I had been using a plastic bowl – switched to a stainless steel one and the cream whipped right up! We still froze it because our boys like it better that way. Hope this helps anyone having the same problem.

By: zoe

zoe — Tue, 09 Apr 2013 21:35:43 +0000

Hi Carol,

Thank you for the update, so glad the cream worked out this time. Do you think it was just a matter of whipping it longer?

Try the cookies with some nutella or even a scoop of ice cream!

Thanks, Zoë

By: Carol

Carol — Wed, 03 Apr 2013 17:46:37 +0000

Update: I made this recipe again! This time I whipped the cream by hand and it turned out great. I just struggled a little with the quantities. I made the exact same recipe, used a smaller pan to shape the cake, had, of course, leftover cookies (almost half of the total) but not enough cream to make something with them. Hopefully they taste good just by themselves.

By: Carol

Carol — Sat, 23 Mar 2013 19:40:09 +0000

Boy, I had a bad time whipping that cream too. Don’t know if it has anything with the caramel or if I was just unlucky. The cream was quite liquid when I started, but then it went from liquid to complete butter, no half point. I didn’t have any cream left so I just ate the cookies, lol. But I’ll give it another shot someday.

By: zoe

zoe — Wed, 06 Feb 2013 18:42:08 +0000

Hi Kay,

I’m so thrilled you tried it!

Cheers, Zoë

By: Kay

Kay — Wed, 06 Feb 2013 03:25:04 +0000

I made this using Nabisco Famous Chocolate Wafers and it turned out great. I didn’t let the melted sugar caramelize long enough to get the deep flavor and colour. For me, 2 cups of heavy cream was plenty. I chilled the cream over night and whipped it at a medium-low setting on my KitchenAid. It took longer than I thought to get the peaks, I needed to be more patient! Next time I’ll make the chocolate biscuits as well. The cake was gone in an instant and I got rave reviews, thank you for sharing!

By: zoe

zoe — Tue, 18 Dec 2012 19:37:08 +0000

Hi Emily,

I think you may be right about them being dense, unless you were to break them up and use them as a layer of crumbs, but I’d do this sparingly, almost in addition to the lady fingers for a bit of chocolate.

Thanks and happy holidays! Zoë

By: Emily

Emily — Tue, 18 Dec 2012 19:18:05 +0000

Hi Zoe,
Love your recipes. Have used several with much success! I am interested in using the chocolate wagers in a caramel tiramisu to substitute for the lady fingers. I’m wondering if they will be too dense with a heavy custard like that used in tiramisu. Any advise?

By: Amber

Amber — Sat, 02 Jun 2012 04:29:48 +0000

I made the cake the day before, so maybe 20 hours or so. And then we decorated it about two hours before serving it (and it was in the refrigerator for those two hours).