I've been asked to make an ice cream cake and thinking of covering the cake tin with a thin layer of cake first and then added the ice cream. Leaving it in the freezer for a day and then covering with buttercream. Should I consider ganache?
THe mother wants to cut the cat into piece and serve in ice cream cones, so need to make the cake as practical as possible.
Anyone have any other suggestions?
I think buttercream will take too long to frost and your ice cream will melt. What about a whipped topping that you can work fast with...something like bettercream or cool whip that you can still freeze afterward. I'm not familiar with ganache on outside but that may be good too.You just have to work fast. Good luck.
AThe ganache would harden as soon as it hit the ice cream! It would be a blobby, lumpy, chunky disaster! And you need to use a Springform pan, if you can, if not you need to use parchment on the bottom and sides, but add some long pieces of string or somesomething under the cake so you can pry it out of there after you're done. And you need to freeze it for at least 48 hours before you try to taken it out, if you just have a home freezer. You'll have to freeze for 3 times.as long as its out, while you decorate. So work 10 minutes, freeze 30, 10 work, freeze 30. If you're freezer gets to about 20 below, it will be easier.
AOh, and your absolute.best bet for covering it would be bettercreme or pastry pride. It is stable at room temp, and will still smooth on a frozen cake. Buttercream will freeze too, and look terrible.