I used to work at baskin Robbins and here is how we made them. Make a dense chocolate or pound cake. Soften ice cream in the microwave slightly. Enough to spread on cake, but still hold it's shape. Smooth into cake shape and around edges and on top, lightly coating the cake sides as well. Freeze until nice and hard, the longer the better. Soften vanilla ice cream to a nice spreading consistency and ice cake with it. Once it is as smooth as you can get it freeze again. You can smooth again by dipping your spatula in hot water. The process can be repeated and you can add as many layers of vanilla ice cream as needed to get a nice smooth finish. Freeze after your final coat until very hard. Decorate as usual using buttercrea icing. You may have to periodically place the cake back in the freezer while decorating if the ice cream starts to melt. Once decorated freeze unitl time for serving. You can take it out about 5-10 minutes before serving to let it get softened enough to slice.
I used to work at baskin Robbins and here is how we made them. Make a dense chocolate or pound cake. Soften ice cream in the microwave slightly. Enough to spread on cake, but still hold it's shape. Smooth into cake shape and around edges and on top, lightly coating the cake sides as well. Freeze until nice and hard, the longer the better. Soften vanilla ice cream to a nice spreading consistency and ice cake with it. Once it is as smooth as you can get it freeze again. You can smooth again by dipping your spatula in hot water. The process can be repeated and you can add as many layers of vanilla ice cream as needed to get a nice smooth finish. Freeze after your final coat until very hard. Decorate as usual using buttercrea icing. You may have to periodically place the cake back in the freezer while decorating if the ice cream starts to melt. Once decorated freeze unitl time for serving. You can take it out about 5-10 minutes before serving to let it get softened enough to slice.
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