feeling like part of the joy of the foodie community is learning from each other, mistakes and all! Can I share some of my misfortunes with this cake..and also some of the things I would repeat?
Now the lessons learned! :) Contrast with cake and ice cream colors. My son chose the ice cream flavor for this cake because it was for his 15th birthday last weekend. It tasted really good, but it doesn't give the WOW factor when cutting into it! Baked Alaska's are traditionally made with ice cream such as Spumoni or Pistachio. These would be more preferable and much more aesthetically pleasing to the eye! Next, I was horrified at how my meringue turned out, arghh! No gloss at all and it deflated quickly! I am not sure what went wrong, I was trying to retrace my steps but the only thing I could think of was that I didn't let the eggs come to room temperature. They were whipped right out of the fridge! Also I couldn't find my large star tip for the meringue! The last time I made it the meringues looked nice and fluffy, I had used a large tip that I make meringue cookies with! Lastly I would have to say the over all shape didn't thrill me. I made the cake three layers. Two of the layers I sliced to make them even and flat across. The top layer I left alone with a slight dome on top. Well, it really should look full domed or no dome at all. I would have preferred the top being sliced flat and getting the dome look with the meringue!