Ice Cream Wedding Cake! Help!

Business By indydebi Updated 2 Feb 2008 , 12:32am by bethola

indydebi Posted 1 Feb 2008 , 10:20pm
post #1 of 11

I also wouldn't touch it for any amount of money. The big commercial companies who do these cakes ... I believe (don't hold me to it) they have expensie equipment that will flash-freeze these things until they are hard enough to be a lethal weapon.

10 replies
itsajeepthing0196 Posted 1 Feb 2008 , 10:23pm
post #2 of 11

you can get a crash course in icecream cakes from your localbaskin robins. in a nut shell here's the steps

1. bake and level cake
2. line the same bake pan with plastic wrap and fill with ice cream
3. freeze
4. Level cakes and add the icecream filling
5. Freeze
6. Ice cake
7. Freeze
8. Cover with fondant/dowel if applicable

Ive done it before for a birthday cake, Its important to not let the icecream melt too much in between steps because when it re-freezes it will form ice crystals that will make it "crunch" like ice milk. If CC wants, I could make a "How to" on it.

itsajeepthing0196 Posted 1 Feb 2008 , 10:29pm
post #3 of 11

also, make sure that you have a freezer big enough to accomidate the cake.

littlecake Posted 2 Feb 2008 , 12:09am
post #4 of 11

it amazes me how stupid people are.

this is not gonna work, just tell them.

when i first opened up i did a 1/4 sheet ice cream cake....WHAT A FREAKY MESS.

and UGLY!

are you super fast?...it's gonna melt as you are decorating it...unless you decorate it in a walk in freezer.

where's the reception gonna be? outside at the south pole?.....

quote them a price of like 7500.00....i bet they'll change their mind. HA HA

people just sit around and think up rediculus stuff....i guess to be fair, they really don't know, unless we educate them.

m1m Posted 2 Feb 2008 , 12:19am
post #5 of 11

Littlecake,

I loved your post!

bethola Posted 2 Feb 2008 , 12:25am
post #6 of 11

I'd be booked that weekend for sure!

Beth in KY

bethola Posted 2 Feb 2008 , 12:26am
post #7 of 11

I'd be booked that weekend for sure!

Beth in KY

bethola Posted 2 Feb 2008 , 12:26am
post #8 of 11

I'd be booked that weekend for sure!

Beth in KY

rosita6882 Posted 2 Feb 2008 , 12:26am
post #9 of 11

Just a tip that i learend working at a major grocery store bakery, we took 1/2 galon icecream (in the round small bucket) and cut it completely in half right through the container and slid the icecream right out of the container and slipped it between my cake, iced as quickly as possible and put them back in the freezer. Let me tell you that between the time it took to get back to the right temperature it was still metling in the freezer an re-froze all lopsided. I hated it. BUt good luck with whatevever you decide to do.

rosita6882 Posted 2 Feb 2008 , 12:26am
post #10 of 11

sorry, double post

bethola Posted 2 Feb 2008 , 12:32am
post #11 of 11

OOPS! Sorry! Double post.

Beth

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