Peach Melba Bombe

1 pint* peach sorbet store bought or homemade; see my Substack post for other fruit flavor ideas and how to make it!
1 pint* raspberry sorbet store bought or homemade
1 8-inch layer of cake** store bought or homemade; see my Substack post for ideas!

Prepare the mold or an 8-inch bowl by pressing a sheet of plastic wrap to the bottom and sides of the mold. Pro Tip: you can use any shape mold, it just isn't called a Bombe if it isn't rounded like a bomb, so you'll have to make up a new name! ;)
Swirl together the two sorbets in a hemisphere mold, by scooping a 1/2 cup of peach sorbet into the mold, packing it in tightly, then layering in a 1/2 cup scoop of the raspberry sorbet over the peach. Repeat with the layering until the mold is well packed. Pro Tip: work quickly so the sorbet doesn't melt.
Smooth the top with an offset spatula.
Top with a round of cake. Measure the top of the sorbet layer and cut your cake to match.
Cover with plastic wrap and freeze for several hours.
Unmold by simply inverting the bombe onto a serving plate, removing the mold/bowl and pulling the plastic wrap away from the sorbet. Freeze the bombe while you make the whipped cream.
Pro Tip: if you are going to place the bombe on a cake pedestal, then invert it onto a cardboard round, so you can move it easily in and out of the freezer. You may have to cut down the cardboard to fit the base of your bombe, so it doesn't show.

In a stand mixer fitted with the whisk attachment or using a handheld mixer, whip the heavy whipping cream, confectioners' sugar and vanilla to medium peaks. Pro Tip: The cream should be able to hold a shape when piped, but still be quite soft. If you over mix the cream it will appear grainy and not pipe smooth.
Place the cream in a piping bag fitted with a large star tip and pipe designs on the bombe. Immediately place in the freezer until you are ready to serve.

* the amount of sorbet will depend on the size of your mold/bowl. This is how much I used for an 8-inch hemisphere mold.

** the thickness of the cake will depend on your preference and the amount of space left in your mold after filling with ice cream.