Comments on: homemade chocolate wafers + icebox cupcakes

By: Kaitlin

Kaitlin — Fri, 20 Nov 2009 21:28:22 +0000

I am wanting to make a friend a giant ice cream sandiwch cake with 3 tiers. each tier having a different flavor. I was wondering if it were possible to bake the dough in a round cake pan? or better to bake the cookies and then crumble and press into the round cake pans. ? Any thoughts…? I am not worried about the cookies not baking evenly if baked in the cake pan, and am not sure if the consistency will work if I crush and press into the cake pan – maybe I will need a binder? shortening?

By: Misty

Misty — Wed, 18 Nov 2009 19:52:41 +0000

I tried the cookies yesterday. They came out perfectly. I’m testing the Valrhona next to get that ultra dark black chocolatey goodness.

By: Ron Robertson

Ron Robertson — Tue, 01 Sep 2009 02:14:33 +0000

If you want something to die for from the wafer cookies, try folding in a little Chambord into whipping cream and then put together in long logs. Cut on the diagonal and you have a zebra stripe effect. To top off the presentation I use a home candied violet and a small mint leaf. Thanks for the recipe. I have always used the Nabisco wafers but can’t get them here in Peru! Ron

By: Robyn

Robyn — Fri, 21 Aug 2009 22:01:42 +0000

Ack, sorry. I was working off the copy-paste one I saved from the earlier post. I see the fix now. I blame the heat. :)

By: deb

deb — Fri, 21 Aug 2009 20:50:34 +0000

I am confused — and briefly panicked that 5 months and 239 comments in I had missed something — the recipe says 350. First line of the third paragraph.

By: Robyn

Robyn — Fri, 21 Aug 2009 20:19:08 +0000

I meant “thank you for the delicious recipe” in my comment above. Rereading it, it could come across as snarky, which is absolutely not intended. The cookies are in fact chocolatey and delicious.

By: Robyn

Robyn — Fri, 21 Aug 2009 20:15:57 +0000

Hi! I’m making these right now, and they’re not getting crispy. I just read through the comments, and found out that they should be on 350, but it’s not changed in the actual recipe above.

Thank you!

By: Jennifer H

Jennifer H — Fri, 31 Jul 2009 18:38:16 +0000

Hi! I know I could just try this recipe myself and get the answer to my question, but I figured I’d ask in case it’s an easy answer! I’m making little car cakes for my son’s birthday (http://rarebirdfinds.typepad.com/rare_bird_finds/2007/12/winter-wonderla.html)
I want to make a road to display them on, and my first thought was just crushed up oreos, but I was thinking something that could actually be easily eaten would be better. Do you think this recipe would work well in large road shaped sheets? If I cut it into an arc shape or long rectangle would the shape hold while cooking?
Thanks for your input!

By: Laura

Laura — Fri, 10 Jul 2009 19:34:32 +0000

Try this heavenly recipe which is similar to your delightful cupcakes! A stylized tiramisu!: http://www.epicurious.com/recipes/food/views/Espresso-and-Mascarpone-Icebox-Cake-109757

By: avis

avis — Mon, 22 Jun 2009 19:58:27 +0000

I made these last week and they were perfect! I used too much whipped cream between layers and had to go back for more whipping cream but they were so simple and good!