Why is Carvel ice cream cake so good?

One fun thing about working in a mid-size office is they love to celebrate birthdays. Every month we gather in the large conference room to sing the HB song and eat cake. Today we had Carvel, my most favorite of the cake varieties. I'm breaking it down to show you why it's so freaking good, let's take a closer look.

Bottom layer: Chocolate ice cream
-Delicious and rich, cool chocolate ice cream is the perfect base in this cake masterpiece.
Cookie layer: Chocolate crunchies
-We don't know what they are made of, probably a proprietary mix of coco and cocaine, but some argue they are by far the best part of the cake. Satisfying, little, dark chocolate crumble pieces are wedged in between the layers of chocolate and vanilla ice cream. They soak in just enough moisture from the ice cream to make them a bit chewy but yet retain their al dente crunch to mix up the texture profile of the cake. Be sure not to get an end piece where the crunchies may be sparce, but too close to the middle you are looking at a full inch of crunchies, too much for my taste.
Top layer: Vanilla ice cream
- Whatever, vanilla ice cream is boring, but it helps break up all the chocolate.
Topping: Whipped cream icing
- There is something about this insanely good icing that makes me want to bathe in it. It's a cross between cool whip and like the best sweetened whipped cream you've ever had. The light texture is the perfect contrast to the hard ice cream, and it doesn't melt! Now here's the issue, you get the most icing at an end piece, but as stated earlier you run the risk of not getting enough chocolate crunchies at the end. My tip is to befriend the slicer; cozy up to him/her, offer to plate pieces and pass them out. That way when you are getting around to your slice you can have her do a little surgery and make sure you get the proper proportions of both icing and crunchies.
Decoration: Sugar confetti
- The one downside of the Carvel ice cream cake is those hard little sugar pieces they sprinkle on the top around the edges. The texture is always weird, too hard to really enjoy and they get stuck in your teeth. They're also not sweet enough to mesh with the other ingredients, it's like you end up chewing cardboard on top of your creme brulee. And if you try to scrape them off you run the risk of losing some of the precious icing. I wish they would do away with them all together. We should start a letter writing campaign to get them stricken from our ice cream cakes. Who is with me?!

Send correspondence to this guy:

Steve Romaniello, CFE President and CEO, FOCUS Brands, Inc.
		Steve Romaniello is the president and CEO of FOCUS Brands, Inc., majority owner of Carvel Corporation, Cinnabon, Inc., Schlotzsky’s Ltd., and Seattle's Best Coffee International. Prior to accepting this post, Steve was president and chief operating officer of US Franchise Systems (USFS). Before joining USFS, he was Holiday Inn Worldwide’s youngest vice president, responsible for franchise sales in the U.S., Canada and the Caribbean, as well as for the franchise services, support and training for 1,700 hotels in the region operating under the Holiday Inn and Crowne Plaza brands. From 1988 to 1991, he held various positions with Days Inn of America. A native of Stamford, CT and a Tufts University graduate, he is a member of the Board of Directors of Fast Signs, the leading franchisor in the sign and graphics industry; the International Franchise Association (IFA); the IFA’s Diversity Institute; and the Atlanta Franchise Alliance. Steve also serves on the Leadership Advisory Council for the Elliot Leadership Institute. Carvel Retail Stores/Food Service Toll Free: 1-800-322-4848 301 Congress Ave., Suite 1100 Austin, TX 78701 512-236-3829 Fax: 512-236-3700 Hours: M-F, 8am-6pm CST