Reviews & Comments

thank you for he recipe and can not wait to make.I hav a question i could not fine whit cake mix in Bangkok How can i adapt to make a cake aND shorbet, Thanks!

Froze the cake before cutting it into 3 then lined the jellyroll pan with wax paper and spread the softened sorbet in the same size and shape as the cake layers and refroze them. Once frozen I easily layered the frozen cake then the sobet layers without any crumbling! The sorbet comes off the wax paper easily. I also made double the icing. Looks beautiful and yummy for kids and adults

I just tried this recipe yesterday. And while it tasted wonderful and I received many compliment on it, it was by far and away the the least aesthetically pleasing cake I have had the misfortune to try. I followed the directions exactly (except I didn't use wax paper, I used parchment paper) and like other reviewers, the cake began to break and crumble upon assembley. Then there is the matter of the frosting--also wonderfully flavored--that there just didn't seem to be enough of to cover mistakes. I was terribly disappointed in making this. Because I tend to want to sever my friends something that looks nice and tastes good. When I try this again, I think I'm going to swap out the mango sorbet for lemon just to try something different (but I have a feeling I will go back to the mango as they are my fave!). And double up on the frosting.

I made this for Easter.It was a big hit.It was pretty easy to do just took alot of time.When it's time to put on the whipped cream, do it very Quickly or keep it in freezer for more than 3 hours.I made it 3 days ahead. It worked out great!It not only looked good it tasted good!!! It happened to be a fairly warm day so it was very refreshing.