you can get a crash course in icecream cakes from your localbaskin robins. in a nut shell here's the steps
1. bake and level cake
2. line the same bake pan with plastic wrap and fill with ice cream
3. freeze
4. Level cakes and add the icecream filling
5. Freeze
6. Ice cake
7. Freeze
8. Cover with fondant/dowel if applicable
Ive done it before for a birthday cake, Its important to not let the icecream melt too much in between steps because when it re-freezes it will form ice crystals that will make it "crunch" like ice milk. If CC wants, I could make a "How to" on it.
also, make sure that you have a freezer big enough to accomidate the cake.
it amazes me how stupid people are.
this is not gonna work, just tell them.
when i first opened up i did a 1/4 sheet ice cream cake....WHAT A FREAKY MESS.
and UGLY!
are you super fast?...it's gonna melt as you are decorating it...unless you decorate it in a walk in freezer.
where's the reception gonna be? outside at the south pole?.....
quote them a price of like 7500.00....i bet they'll change their mind. HA HA
people just sit around and think up rediculus stuff....i guess to be fair, they really don't know, unless we educate them.
Just a tip that i learend working at a major grocery store bakery, we took 1/2 galon icecream (in the round small bucket) and cut it completely in half right through the container and slid the icecream right out of the container and slipped it between my cake, iced as quickly as possible and put them back in the freezer. Let me tell you that between the time it took to get back to the right temperature it was still metling in the freezer an re-froze all lopsided. I hated it. BUt good luck with whatevever you decide to do.
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