Ice Cream Wedding Cake Help Please!! :)

Decorating By kimkake Updated 16 Jun 2011 , 2:14am by lilmissbakesalot

kimkake Cake Central Cake Decorator Profile
kimkake Posted 14 Jun 2011 , 12:19am
post #1 of 6

I have to do a wedding cake that needs to be an ice cream cake. I plan on lining sheet pans with wax paper and popping them out for slicing. Has anyone done this before for a wedding in large quantities??
I would also love to know a good recipe for ice cream cake - I am thinking a thin layer of choc. cake - vanilla ice cream - a layer of ganache - and then another thin layer of choc. cake. Does this sound right??
If anyone has experience with this or has a good recipe - I would love to hear from you!!
Thanks so much in advance!

5 replies
johnson6ofus Cake Central Cake Decorator Profile
johnson6ofus Posted 14 Jun 2011 , 3:33am
post #2 of 6

Wow- hard to decorate a melting cake. They are giving up the "centerpiece" aspects of the cake? icon_confused.gif

Any sturdy cake will work.

Can you just get them to go with a cool cake and form heart or star ice cream shapes to serve with the cake(cut slices, recut with cookie cutter, wax paper to divide and freeze until serving)?

Serving a melting cake to a large party just sounds like trouble... especially when you add the "photo opp" time and ceremony of it.

kimkake Cake Central Cake Decorator Profile
kimkake Posted 15 Jun 2011 , 12:38pm
post #3 of 6

There's going to be a "dummy" cake for everyone to see. These are just like "kitchen cakes" for serving purposes. They will be pulled right from the freezer - sliced into slabs and served - I hope all goes well. There will be a few practice runs with this first - my family won't mind! icon_smile.gif

bakingpw Cake Central Cake Decorator Profile
bakingpw Posted 15 Jun 2011 , 1:16pm
post #4 of 6

Since you are talking about a kitchen cake - no problem! You can use your 3/4 sheet pans, line them with parchment. Work backwards since cake will be flipped out of the pan to serve and cut: first ice cream, fudge, cookie crumbs, thin ayer of cake (any flavor) whipped cream. One thing I will suggest: if you make your own ganache make sure it is not too thick because when it freezes it is too hard and is not easy to cut (my experience).

Also: You may want to charge more (than a traditional cake) because you'll be surprised at how much ice cream packs in - the price really adds up.

I've done this many times and it works out just fine - and it is easily customizable to the flavors the bride/groom desire.

kimkake Cake Central Cake Decorator Profile
kimkake Posted 16 Jun 2011 , 1:37am
post #5 of 6

Thanks bakingpw - I took that into consideration - I actually priced it quite a bit higher thinking she would change her mind to regular cake! icon_smile.gif But they really want it and now it's actually turning out to be a fun experience!!
I'm excited to try the flavors and I hadn't thought of cookie crumbs in there - would you use oreos?
That was actually another one of my questions you answered - if I could use regular ganache - or if I had to purchase fudge ice cream topping.
I will try a test run and make sure the ganache stays soft enough.

lilmissbakesalot Cake Central Cake Decorator Profile
lilmissbakesalot Posted 16 Jun 2011 , 2:14am
post #6 of 6

Hopefully you are charging them for the dummy cake too on top of the cost of the ice cream kitchen cakes.


Other than that, an ice cream wedding cake would be right up my alley. Way better than regular cake (to eat anyway)... LOL.

Quote by @%username% on %date%