| Author |
Message |
vickymacd
Forum Fanatic
Joined: Jul 22, 2006
Posts: 1427
Location: Michigan
Birthday: Jul 24
Gallery Supporter Member
|
 Posted:
Tue Nov 28, 2006 7:42 am |
  |
I'm making an ice-cream cake for Friday, and I know how to do the cake/ice cream portion of the cake, but what 'frosting' do I use since it has to be frozen? Do I use Cool Whip? Buttercream? Stabilized whip cream? I don't HAVE to, but I'd like to do writing with a shell border, so if that means one of the toppings is ruled out, then I'd appreciate knowing. I'm off to work but will check later if any of you Cake Wonders have an answer for me. Thank you so very much! |
|
|
     |
 |
|
|
|
kakedecorator
Forum Addict
![]()
Joined: Feb 23, 2006
Posts: 547
Location: Nashville, TN
Birthday: Dec 12
Gallery Supporter Member
|
| Posted:
Tue Nov 28, 2006 8:04 am |
|
I have made ice cream cakes and used buttercream. I've also use a box whipped cream icing by Wilton, "Vanilla Whipped Icing Mix". And, you can do most decorations that can be done with a medium consistency icint. |
|
|
 |
|
|
patticakesnc
Forum Addict
Joined: Oct 01, 2006
Posts: 755
Location: Foothills of NC
|
| Posted:
Tue Nov 28, 2006 8:11 am |
|
This was sent to me from a friend who owns an ice cream store. I don't know if it will help. Her cakes are nice but I have never tried it.
Hey there.
Ice Cream Cakes 101:
You need a springform cake pan. You scoop ice cream and place in the bottom of the pan halfway up (which will be your top layer when you flip the darn thing). Then you place crushed oreos on that layer. Then you scoop ice cream to fill up the rest of the pan. Don’t smash the ice cream too much. Then you place the pan in the freezer to freeze it up pretty good. Then you remove the pan, flip the darn thing onto a cardboard round, and release the springform.
To “ice” the cake, you take ice cream and soften it up a bit until it is of “spreadable” consistency. And that’s it!
Hugs,
ME |
|
|
|
|
|
OhMyGoodies
Forum SuperStar!
Joined: Oct 02, 2006
Posts: 2168
Location: Easton, MD
Birthday: Jan 22
Gallery Supporter Member
|
| Posted:
Tue Nov 28, 2006 8:22 am |
|
I've never done one but the way I was shown at Dairy Queen to make them was basically you take and soften your ice cream, spread it on a cake layer (or you can even place it in the same pan the cake was cooked in for the exact form, freeze for a bit, dip in hot water turn out onto cake layer) place next layer ontop, smooth sides, wrap with wax paper or cling wrap and freeze until solidly set. Remove after a few hours, quickly crumb coat with butter cream, return to freezer, after a bit remove and continue icing, return to freezer periodically to insure the ice cream doesn't thaw and run everywhere, decorate as you wish with butter cream or whipped icing, box it up and keep in the freezer until serving and inbetween servings. 
HTH |
|
|
  |
|
|
ConnieB
Forum Addict
Joined: Feb 27, 2006
Posts: 551
Location: Timberlake, North Carolina
Birthday: Oct 15
|
| Posted:
Tue Nov 28, 2006 8:38 am |
|
I tried making an Ice-Cream cake for my friends daughter.
NEVER AGAIN!!!!!!!
What a nightmare! The ice cream kept melting as I was trying to ice the cake, then to top it all off, the top layer of the cake started to slide off the middle layer of ice-cream during delivery!!
 |
|
|
|
|
|
vickymacd
Forum Fanatic
Joined: Jul 22, 2006
Posts: 1427
Location: Michigan
Birthday: Jul 24
Gallery Supporter Member
|
| Posted:
Tue Nov 28, 2006 2:23 pm |
|
Thank you all so much! Have never seen the Wilton stuff before but will look for it. Never thought to just melt up some ice cream to frost it. Thanks again. |
|
|
|
|
|
|
|
