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San Francisco Bay Area Ice Cream

Sketch Ice Cream Cake! (with pics)


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Restaurants & Bars San Francisco Bay Area Ice Cream

Sketch Ice Cream Cake! (with pics)

Morton the Mousse | | Aug 22, 2006 06:04 AM

This may be the best cake I have ever eaten; it was certainly the most beautiful. I learned how to post pics on Chowhound for this because I feel that mere words will not do it justice.

Sketch lets you customize your cake but I decided to make mine "chef's choice." I figured I'm not a pastry chef so who am I to try and come up with a suitable combination of flavors? Eric and Ruthie both know my tastes because I eat there every week so I had complete faith in them. It was the right call; what they made was better than anything I could dream of.

Lets start with the first pick, unsliced:

The frosting is meringue (more on that later). I believe they used a blowtorch to brown the tips and the edges. Don't ask me how they made those waves. Yes, those are FROSTED OLALLIEBERRIES on top.

Now lets take a side view of the cut cake:

The bottom layer is olallieberry ice cream. The top layer is vanilla ice cream folded with Strauss yogurt ice cream with cocoa nibs sprinkled in. The ratio of ice creams was perfect. The layers of cake are vanilla.

These pictures only begin to convey what a work of art this dessert was. But appearance is only worth so much, so how did it taste? Incredible.

The balance of flavors was spot on. The ollaliberry was a lovely tart with just a hint of fruit sweetness. The yogurt/vanilla blend balanced out the powerful berry without being cloying. The cocoa nibs added just the faintest hint of chocolate without dominating the flavors. The vanilla cake was simple, but too good to be ignored.

But the frosting! All my life, I associated meringue frosting with these awful Marie Callendars pies. Foamy and sweet and basically flavorless. But this was meringue, this was the real thing. The texture was light and sticky, almost like a melted marshmallow but less dense and less sweet and it kept it's form at freezing temperature. It had such a unique, wonderful mouthfeel. It was one of those mysterious marvels of pastry and it brought this cake to the next level.

The structural integrity of the cake is uncanny! Each 5 layer piece stood up until the last bite. Yet it's nothing like the too hard, icy cardboard you normally associate with ice cream cake. They strike the perfect balance firm and soft. The cake was moist, the frosting dreamy, the ice cream melted in my mouth and the nibs give my tongue a little something extra to feel. Everything came together to make perfect bite after perfect bite until it was all gone and I had to go beg Mrs. Mousse for a few bites of hers.

This near perfect cake, this delicious work of art that probably could have fed nine people put happily overfed six was $45.

After our last Sketch cake (chocolate cake with mint ice cream and a chocolate glaze), the whole table agreed that it was the best cake ever. This time, the mostly same group agreed that they had outdone themselves. I just can't wait to see what they come up with for Mrs. Mousse's birthday in October.

Here's one last picture to drool over:

Sketch is located on 4th st in Berkeley