Sweetapolita.com Website Review

so much on the go! here’s the scoop on the past week in the land of sprinkles and cakelets: saturday: spent the day in toronto meeting so many amazing readers and customers (see tuesday). it’s only the third time since starting sweetapol*ta back in 2010 that i have had that chance, so it means so much! and finally had the perfect chance to wear this happy national soft serve ice cream cake day! i know some of us are ready to say goodbye to summer, but noo, please let’s just hold on, well, i have to admit that i have been occasionally craving cooler nights and crisp walks outside, but today being soft serve ice cream day just begged for a soft-serve-inspired, creamy, crunchy, swirly, pastely, whipped-creamy ice cream cake finished with sweetapol*ta soft (obvi)! i’ve called this creation the strawberry sundae ice cream cake supreme. the best part about making ice cream cakes is that you can get super creative and honestly you can’t go wrong! my littlest cakelet, neve, helped me with this one, and we had so much fun just going through the cupboards looking for yumminess to stick in this thing haha.. so let’s talk about what ended up inside this frozen delight! okay, so…i went for it. the cake is 4 layers of strawberry-ness filled with all sorts of textural and swirly goodness! let’s take a the base layer is bubble gum ice cream softened by some hand stirring with a wooden spoon, and then filled with chopped strawberry cheesecake “drumsticks” and then a heap of crunched up waffle cones… the next layer is softened strawberry ice cream topped with slices of, um, coconutty, jelly-and-whipped-cream-filled billot logs the grocery store and, while i don’t normally buy this kind of packaged dessert, they were perfect for this!). i’d love to know the american version of these, because there must be? if you know, fill me in? :) then we have our vanilla-bean ice cream layer swirled with strawberry preserves and strawberry sundae syrup and, well…topped with pieces