Does anyone here professionally make ice cream cakes? If so, any advice on frosting them? I've several requests for solid ice cream cakes, but they want frosting on them - which is nearly impossible to get it to stick and then smooth it out!!
IDK if this will help, but I line the pan with cake, then fill ice cream and if I want it crunchy I add cookies or toffy or whatever, and then I top it with another layer of cake. Put it back in freezer and then bring back out, flip out of pan, put back in freezer to re-freeze, then bring out and ice like regular cake....
the cake I line pan with is cooked in a jelly roll pan, so is only abou 1/4 inch think.
That is how I do my cakes that have both ice cream and cake, but some people are asking for solid ice cream........THANKS
i worked for an ice cream shop and we used soft serve vanilla to "frost" the outside of the cake and decorated the cakes with rich's bettercreme. the thing is you are not going to be able to get it 100% smooth like buttercreme