Hello,
My brother requested an ice cream cake for his birthday this week. I tried making one once before and found out that my icing does't stick to ice cream! Does anyone know of a way to make it with ice cream just in the middle of the cake? Any advice would be very helpful! 
This past weekend I used the new Wilton "fanci-fill" cake pan - basically you bake two layers with channels, which get filled with ice cream, then put together - was very easy (see my pics) and I can see the pan was worth buying as it will come in handy more than once.
I make my ice cream cakes in a spring form pan. I use frozen cookies as the middle - Oreo's for example. As for the icing, I think the whipped icing I make is a Wilton recipe. It's whipping cream, piping gel, I can't remember what else. I would check Wilton's site but I'm sure there are options in CC recipes too.
~Colie B
Thanks! I'll definately look into getting that pan. I haven't seen it before. Do you know if they sell it at Michaels?
I have to make the cake today, so I don't think I'll get to try it this time, but I'll make sure I have something like that for next time! 
Kellster.. you can basically use your ice cream as a filling between two thin layers of cake. Whatever size cake you are making, make a "layer" of ice cream that same size. I would make a 2" high cake and split that in 1/2. Put the ice cream in between and frost with whatever you like.
I dont know for sure.. but I am thinking it should. Try putting a thin coat on.. like a crumb coat and freeze it for a few minutes. Then try to to put your finish coat on.
I just had a thought... if the bc doesnt stick to the ice cream.. just frost the top of the cake.. Pour some chocolate sauce or ganache around the edge so it drips down the sides and then decorate the top!
Ganache is basically chocolate and cream. You chop up your chocolate and put it in a bowl. Heat the cream to just below the boil and pour it over the chocolate. Whisk it or stir it till everything just comes together and it can be used as is.. as a sauce. If you let it thicken.. by sitting out on the counter or putting it in the fridge for a little bit.. It becomes spreadable. It can also be whipped when it is totaly cooled and thick. I usually use about 1 lb of chocolate and 12 oz. of cream. You can half this if you need less. It can be made with white chocolate if you have it.. then you can color it.
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