As stated in the subject, here is my question. I want to make an ice cream cake in a few weeks for my little 7 years old friend. The base will be actual cake. This is where I'm at lost... I would never serve my regular cake straight out of the freezer. They seem way too hard to be serve as is! I've look a lot on the net, and many recipes I find use regular recipe ou box mix cake. I dont know what to do. I want to do some testing. Any suggestion for where to start? Maybe something with more fat/oil in it would behave better, like brownies? Please feel free to give any input. Thanks!
I mean frozen stuff is hard -- just like sometimes you need to let ice cream set out for a few minutes so it can be a little softer so you can serve it -- any cake recipe will be great -- although one made with oil rather than butter is better because once cold, a butter made item stays firmer even after fully thawing -- but I think it's part of the charm of an ice cream cake for it to be so hard and frozen and it warms up and softens as you eat it
I suggest this recipe https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe It’s great for all decorating I think most people will understand the cake part will be cold I remember a time a purchased Ice cream cake was taken out of the freezer and set on the table at a shower and it melted after only about a 1/2 hour so don’t let it sit out to long
I guess you are right when you say that people are probably expecting the cake to be hard and that's the charm of ice cream cake... I'm just not that kind of people myself since ice cream cake is not my thing at all!
I do love your original wasc recipe @kakeladi. I used to be a from scratch only person, but I'm sold to your recipe now for almost all my cakes.
The cakes Ive had had either a brownie base or a pie type crust like crushed chocolate wafers, butter, sugar