The Ace of Ice Cream Cakes

Carlie Glassman’s persistence in finding a job she’d love paid off — for her, and for the rest of us who love dreamy, creamy (low-cal) ice cream. Case in point: The luscious, low-calorie ice cream cakes at . Patch talked to the cake-decorating diva about her cool treats.  

How did you get involved with baking and cake decorating?

I volunteered to bake cupcakes for a bake sale, and I was like, this is really fun! I realized I was good at it, and I really enjoyed it so I decorated a lot of cupcakes, mostly. I made cupcakes for shark week (fins with Swedish fish) and a cake in the shape of a car for a friend’s birthday. I’ve also made a Hello Kitty cake.

My Mom kind of didn’t want me to do it anymore, because I’d make a big mess in the kitchen. It got to be a little bit of an issue in my house, but it didn’t really stop me. I started making up recipes—like chocolate-covered pretzel cupcakes that I sold at a bake sale.

I’m the co-president of the gay/straight alliance club in my high school and for their bake sale I made these amazing chocolate-covered pretzel cupcakes: chocolate cake with a pretzel M&M and crushed pretzels on top. They were such a hit, my vice-principal asked if I can make them for every bake sale.

How did you get a job at D’Lites?

When I was applying for summer jobs last year, I applied to bakeries and compiled a portfolio—I must have had 20 pictures of the stuff I’ve made. I guess it was the combination of the bad job market and very little experience so I didn’t get hired anywhere. Though I wanted to get a job doing something I liked, my parents were telling me that I was being too picky, that I was just a high school student and to get a job that paid. Period. 

Then, I saw that D’Lites was opening in town. The owner, Robin Garman, told me she didn’t want to hire high school kids, but I hounded her and I emailed and called her constantly—she was so impressed she hired me.

When did you start decorating the ice cream cakes?

My manager and I were working on a really slow day. So I decided to make a three-tier cake. It came out awesome. I was worried that Robin would be mad about the cake because it would be hard to sell because of its size—it feeds 30 people—but it turned out great. Robin texted me on Monday and said, Holy cow! That cake! I was like, thank God.

Does D’Lites accept orders for the cakes?

We’ve had three orders for the three-tier cake, but we get orders for regular cakes all the time. The cone and cup business slows in the winter, but ice cream cakes are still popular. I’ll come in some days and they’ll be four cake orders—I love that kind of day!

Is it different, or more difficult, to decorate ice cream cakes?

They’re so much easier. The ice cream is already made and all I have to do is fill the pan. The best thing is the decorating. I love when a customer says, “Just do what you want.” It’s always fun to put different things in the cakes: One cake was the works: Reese’s peanut butter cups and Oreos mixed in with the ice cream; sprinkles on top of the cake, and in the middle, cookie dough and I think gummy bears. It was awesome! Can you imagine cutting into that cake? There was something for everyone!

What was your favorite creation?

A three-tiered cake I made that turned out purple and had brownies. It was for a Sweet 16 party. The girl’s mom ordered it and went crazy with the flavors.

One of my favorite cakes, though, was Robin’s idea. It had a graham cracker crust with pumpkin ice cream.

Are you still baking at home?

Not as much, and I feel pretty bad about it. My mom gave me all this baking stuff for Hanukkah. I usually don’t bake cakes unless someone asks me to, but I’ll make cupcakes for me and my boyfriend. But my mom still asks that I don’t make a mess!

What’s next?

We’re gearing up for Valentine’s Day. We like to be very accommodating — if you want us to do something we’ll make it work. One customer wanted us to make a 7-inch cake with three names and four toppings on the side—and we made it work. When people come in with an idea, we can usually work it out.

And you’re heading off to college in the fall …

I’m going to Goucher University in Maryland to study sociology and education — I want to work in educational policy.

So, you’re not going to culinary school?

I’ve thought about it, and now that I’ve had this opportunity to work with food, I may pursue that later, after college.

FIVE FACTS:

Age: 18 

Medium: baking and cake decorating

Professional or Amateur: amateur

Training: self-taught

Inspirations: The Food Network — I love the cake competitions. Everyone else gets mad at me because they find the shows really boring. I also follow a few baking blogs. I like food — I enjoy eating it and looking at it. I went to the Chelsea Market in New York City with my parents recently and it was a dream come true.