All you need to make this cake is whipped cream, caster sugar (confectioners), pre baked chocolate biscuits and vanilla extract - it's that simple!. In Australia most people set this cake into a log shape but I like to set the cake in a lined cake pan so it looks and cuts like a baked cake with horizontal layers.
Here's Magnolia Bakery's Peppermint Ice Box Cake - recipe here
This shows you how I set the biscuits within the cake pan, but as you can see I like to cover the entire cake with cream.
To make this cake you will need
1 round cake pan of your choice (preferably with a removable base)
cream - I use about 900 ml
2 packets Chocolate Ripple Biscuits (Magnolia Bakery suggests Nabisco Chocolate Wafers see recipe)
2 tbs caster sugar
1 tsp vanilla extract
1. Whip cream, sugar and vanilla to stiff peaks
2. Line your cake pan with grease proof paper on the base and sides
3. Smear cream over base of pan then place your first layer of biscuits (lying down as shown in the image above), then another cream layer and biscuit layer and so on until you have filled your pan.
4. Place grease proof paper or plastic wrap over the cake and then a plate on top with something to weigh it down slightly on top like a few potatoes etc... and leave the cake in the pan to set overnight in the fridge.
5. When you feel the biscuits have softened within the cream layers gently remove from the pan and peel away the paper. You may need to slide a knife around the sides of the cake to release it but it should remove easily by simply pushing the base through the pan.
6. The last step is optional... I like to whip a bit more cream to "ice" the outside of the cake for presentation purposes and top with the garnish of your choice.