Wilton Pomegranate & White Chocolate Cream Icebox Cake

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by Wilton Design Team

Wilton Pomegranate & White Chocolate Cream Icebox Cake

The name of this treat -- Pomegranate and White Chocolate Whipped Cream Icebox Cake -- is a mouthful. A sweet, delicious, tart, creamy mouthful. Admittedly this recipe takes a bit longer than some of the other ones we've featured. But the effort will be worth it when you are enjoying this dessert by the mouthful!

Bake your own cake, snap a photo, and share using #ACMooreInspired.

Project Details

  • Level:beginner
  • Time:few hours

Project Instructions

  • 1
    Preparation: Line 9"” x 5"” loaf pan with 12"” x 14"” piece of plastic wrap; leave some hanging over edges of pan.
  • 2
    Make Syrup:
    Step A: In large skillet, combine four cups of the pomegranate juice, 2/3 cup granulated sugar and 2 teaspoons lemon juice. Bring to a gentle boil over medium heat.
    Step B: Reduce heat to medium-low and continue simmering until liquid reduces to about 1-1/2 cups, about 45-50 minutes.
    Step C: Transfer syrup to medium size bowl and cool completely, about 1 hour.
    Step D: In large bowl, whip 2 cups heavy cream and 1/4 confectioners’ sugar on medium-high speed until cream holds soft peaks, about 2-3 minutes.
    Step E: Continue whipping while slowly adding pomegranate syrup; continue whipping until cream holds stiff peaks, an additional 1-2 minutes.
  • 3
    Assemble:
    Step A: Place 8 chocolate wafer cookies on the bottom of the prepared loaf pan; overlapping slightly. Spread a layer of about 1/4 of the whipped cream, and sprinkle with 2 tablespoons pomegranate seeds. (Tip: Before using the seeds, pat them dry with a paper towel.)
    Step B: Continue layering cookies, whipped cream and seeds until 4 layers deep; finishing with cookie layer.
    Step C: Cover with overhung plastic wrap from step 1 and refrigerate overnight. Note: project time does not include this cooling time.
  • 4
    Icing:
    Step A: Chill large mixing bowl and whisk attachment for electric mixer in refrigerator for 15 minutes.
    Step B: Chop 3 oz. of white chocolate; then, in medium microwave safe bowl, combine 1/4 cup heavy whipping cream and white chocolate.
    Step C: Microwave on high for 10 seconds; remove and stir. Continue heating and stirring in 10 second intervals until chocolate is melted; cool completely to room temperature.
    Step D: In large bowl that you chilled earlier in this step, whip remaining 3/4 cup heavy whipping cream until beginning to thicken.
    Step E: With mixer running, slowly drizzle in cooled chocolate mixture. Continue whipping until medium peaks form.
  • 5
    Serving:
    Step A: Remove cake from refrigerator. Remove plastic wrap from top and carefully flip out onto serving platter.
    Step B: Remove wrap from sides of cake. Use a spoon to ice cake with whipped cream icing. Top with remaining 2 tablespoons pomegranate seeds.
    Step C: Refrigerate at least 30 minutes or until icing is slightly firm before serving.

    Makes 10-12 servings.

Project Details

  • Level:beginner
  • Time:few hours

Project Supplies

  • •Wilton 9" x 5" Loaf Pan
  • •Plastic Wrap, Skillet, Two Bowls, Measuring Cups & Measuring Spoons, Paper Towels and Large Spoon
  • •Four to Six Pomegranates, Pomegranate Juice, Granulated Sugar, Lemon Juice, Heavy Whipping Cream, Confectioners Sugar, Chocolate Wafer Cookies & White Chocolate