Layers upon layers of signature ice cream complemented by layers of the moist cake? Count us in! You can enjoy Cold Stone’s cake offerings on an ordinary day or special occasion. The cakes are usually 6 inches in diameter but can be customized to 8 inches. Presently, there are six cake flavors to choose from, but customers can also personalize their order.
Cookies and Creamery Cake
We were given Cold Stone’s Cookies and Creamery Cake for the grand finale to end our dessert feast. It comprises layers of rich devil’s food cake and Sweet Cream ice cream with Oreo mix-ins incorporated and enclosed in a Bettercreme—a light and creamy type of frosting. The cake is topped with whole Oreo cookies and Bettercreme rosettes adorned with chocolate shavings on the side. Each bite was indeed heaven in a spoonful.
’s other Signature Cake includes Midnight Delight: layers of devil’s food cake and chocolate ice cream with a fudge mid-layer and chocolate shavings for mix-ins. The cake is then coated with chocolate ganache, topped with chocolate wafer sticks and ganache rosettes, and crumbed with chocolate shavings. Another premium cake option is the Strawberry Passion: red velvet cake and strawberry ice cream layers with a strawberry puree mid-layer and a graham cracker pie crust mix-in. The cake has a strawberry Bettercreme frosting, fresh strawberries, Bettercreme topping, and a crumbled graham cracker pie crust.
The store also delivers within Metro Manila, Cavite, and Laguna through their delivery partners: Pick-a-roo, Grab, and FoodPanda.
It’s safe to say that we were pretty on a sugar high after we’d finished all ten treats. Besides the buzz we were feeling from all the sugar, there was also a sense of comfort knowing there is a brand all over Metro Manila where we can indulge and take refuge from the summer sun, despite many sweltering summer weeks to endure.
Stay safe as you dine in! Make sure to follow social distancing protocols and observe health precautions wherever you go. For now, keep safe!
This article was originally published in Yoorekka on April 06, 2019
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