Has anyone made these before?
I've read many of the recipes, but I just wanted to know what the basic format is?
Do you just torte your cake and fill with ice cream?
What do you do for the outside?
Can you also cover the filled cake with ice cream?
What about adding a border/writing?
After you put it back in the freezer,will your cake be hard to eat?
Thanks in advance.
Purple Petunia
I used to work for Baskin Robbins in High School. Had LOTS of practice assembling these cakes. I'm not sure how it says here to make them, but basically you torte it once and put the ice cream in the center of the 2 layers. You need to use a whipped? cream icing (pastry pride, etc) for the main part of the icing. Buttercream is just too hard when frozen. Crumb coat it and freeze it. Then you can finish frosting and decorating it. It will work fine to use the buttercream for the borders, flowers etc. Then you freeze it until you are ready to serve. It will cut easier it you let it sit at room temp (maybe 10min??).
Purple Petunia, you need to get in touch with tcturtleshell! She made an ice cream cake for her son a few weeks ago and had a terrible time with it, send her a PM, I'm sure she will be glad to fill you in. If I could remember the thread I'd send you there...it is probably in the cake disaster section! Janice
I found the thread. It is "Melting & Dog Gone Dog" on May 15th. It is very entertaining! Janice
OMG poor thing how aweful
To fill the cake with the ice cream you need to get the kind that comes in a sqare box (usually generic store brand, good day etc) then peel off the outside carton and SLICE the ice cream really quick into 1 or 1/2 inch slices and put on for the middle layer. Then put on the top layer of cake and pop it in the freezer ASAP and leave it to get firm. I should have specified that earlier. So you do not end up with the melted mess
I made a ice cream cake for my daughter and it turned out so great! I'm attaching the picture. I first got the ice cream softened and lined the round pan that I would use to bake the cake with Saran Wrap and put the softened ice cream in it and made it as level as I could and covered it with more saran wrap and then covered the whole pan with heavyduty foil. The next day I took the frozen ice cream out and wrapped it up well in foil and put it back in the freezer. Baked my cake like normal in a 8 X 3 pan and when it was done and cooled I cut it in half. Lined the pan again foil, put one layer of the cake back in the pan, then took out the ice cream layer and put in on top of the cake layer and then topped it with the other cake layer. Wrapped the pan up well in foil, left it overnight in the freezer. The next day I iced it in buttercream icing and put it back in the freezer for a couple hours and then took it out and decorated it with BC icing and put it in a cake box which I wrapped up in saran wrap and left it in the freezer until the party which was a couple days later. Took it out about 10 -15 muntes before we were ready to cut it and it was so good! I do have a picture of the cut cake if you want to see that too.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&member_id=3881&cat=0&pos=1
Thank you all for your advice!!
Beebug123, that sounds good and I love Baskin Robbins cakes!!
I'll try it with the whipped cream icing.
Thanks veejaytx, for the link.
Cindymmm, what a nice job on your daughter's cake!! Thanks for all the instructions.
I think I'll take a bit of everyone's advice and give it a try.
Again, I just wanted to know, after freezing the whole cake overnight, will the cake be frozen when ready to serve? I know I would have to leave it out for about 10-15 min. before serving, but is that enough time for the cake to thaw?
Purple Petunia
You know I can't remember for the life of me
Plenty of people eat and love these types of cakes so I wouldn't worry too much about it.
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