Salted Caramel Ice Cream Cone Cake

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Made this cake for Father's day after being bugged to make it since the recipe appeared in food network magazine. I have photos,mine looks exactly as the one displayed. Everyone seemed to enjoy the cake. The contrast of the sweet ice cream and sea salt was really nice.

I used a piping bag for the layer of fudge because spreading anything onto a layer of pizzelle cookies at the bottom of a springform pan that ended up being 6 inches in height by the time I cut my parchment is close to impossible. I ended up heating up both the fudge and dulce de leche for easier drizzling and layering.

The recipe was pretty easy to follow, the only pain was covering the cake sides in toffee, the kitchen was not pleased. Also,make this cake 24hrs in advance. You really need the ice cream to set up in the springform pan before you even think about taking that ring off of the cake and then apply the toffee and freeze yet again.

Have fun!!!