It has been awhile since I’ve been in the kitchen. After Final Exams last May I packed up my kit and have either been packing, traveling, or unpacking since then.

I’ve missed it. So, when I had a reason- a friend’s birthday – to decorate something I grabbed my kit from the garage and picked out some pastry tips. I was making a simple icebox cake — which doesn’t even need to be baked, just assembled — but I was still happy to be playing around.

This is a great little dessert for hot weather. It’s versatile, easy, and can be done the night before you need it. Icebox cakes are typically made from wafer cookies spread with fresh whipped cream and then stacked into a design. Because the wafer cookies absorb moisture from the whipped cream the layers soften into a “cake” and the whipped cream tightens into a frosting.  It’s perfect for a light, refreshing summer dessert.

Now I want one made out of vanilla wafers, whipped cream, and lemon curd. Or vanilla and cherry preserves. Or maybe I just need to make a trifle next…

I made a tiny cake board out of cardboard covered with tin foil, then spread some whipped cream down to anchor the wafers.

Piping the whipped cream on with a plain tip.

Shaping and smoothing the log with a palette knife

Transfer the cake onto your plate, then pipe the border and candle holders. I sifted cocoa on top right before serving and sliced it on the diagonal for effect.

I did these two haphazardly arranged individuals as an experiment to see how they would set up in different shapes. I wasn’t concerned with current looks, just future potential.

I let this one sit in the fridge for two days to see how it would hold up. It looks a tad dry since the wafers have sucked all the moisture out of the whipped cream, but it held up better than I expected since whipped cream is so unstable.

Not bad for two days later!