GOLD LEAF ENCRUSTED ICE CREAM CAKE

SHIPPING: £10 for orders below £70. We ship to mainland UK on a Thursday of your choice, when you order before midday the previous Monday, using a next-day DHL service. Some areas of the UK don't qualify for next day service with DHL which unfortunately means we are unable to ship to you. Our ice cream would not survive longer than 48 hours, even packed with dry ice! You can use our widget at checkout to verify if your postcode qualifies.

LOCAL DELIVERY: £5 for orders below £70. We offer a Local Delivery service Tuesday to Friday in North London/Bedfordshire. Use the widget at checkout to see if your postcode qualifies.

PICK UP: always free from both our King's Cross Parlour and Marston Moretaine HQ.

Store at -18 degrees (the standard temperature of a domestic freezer). Store frozen, in a sealed box, for up to 3 weeks. Box size: 8x8x5 inches. The meringue toper is to be stored in a cool, dark place (not in the freezer). The topper is boxed separately in a box measuring 20.5x20.5x7.5cm

Remove your ice cream cake from the freezer and store it, uncovered, for around 30 minutes (at room temperature) before you would like to serve it and add the meringue topper. Your cake should be served when it is just starting to melt, to appreciate the full flavour of the layers. Try not to eat the cake straight out of the freezer! Slice as you would an ordinary cake using a dry knife. It’s best not to use a wet knife as this may cause ice to form. If it’s a little difficult to slice through, run your knife under a hot tap and dry thoroughly before slicing.
If you wish to add candles it’s easier to use candle holders. Sparklers are fun but may cause the top of the cake to melt slightly.