Tutorial: Ice cream cake
Published by amberlicious February 25th, 2009 in Cake Tutorials, Stuff about cakes, What I'm making my kids eatIce cream cakes are easy. PROMISE. Plus you can make a better tasting cake then they do elsewhere… at least IMO. If you still think you need to pay someone to make one at least order it from me so it can be a cute ice cream cake. (yes I’m humble)
Okay- Bake a cake. Any flavor you wish.
Also buy some ice cream.
When I plan well I buy the ice cream before making the cake and do the ice cream stuff first and the cake stuff second. What ’stuff’ you’ll see in a minute.
To prepare the ice cream:
Line the pan you baked the cake in (or are going to bake the cake in) with foil. Don’t do it with saran wrap- I’ve done that on a ‘crap I’m out of foil and don’t want to go to the store’ move- it will work in a pinch but is a pain.
Fill lined pan with ice cream (just scoop it in). Toss it in the fridge.
This was Neapolitan. I’ve never done that flavor before. I think if I were to do it again I’d separate out the flavors and soften then separately and then layer them into the pan to freeze.
After the ice cream softens smooth it into the crevices. I cover it with saran wrap and flatten it with my hands.
Stick it in the freezer. Preferably for four or five hours. If you don’t let it freeze long enough by itself it won’t freeze well in the cake. Trust me.
After it’s frozen pull it out and place it between your two tiers.
Cover with the last layer, crumb coat, frost and decorate as normal- except FAST. I find that the best cakes to do ice cream cakes with are frosted in buttercream but have simple buttercream decorations or have fondant decorations that can be placed quickly.
When you’re done it should look like this (when cut)
If you don’t let it freeze long enough then this happens-
Bummer huh? So don’t rush ice cream cakes.
Yes. I blogged twice today. I might just be getting my groove back.
But the cake is still beautiful, even with the melted ice cream! I’d still take it.
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Hi amber,
thanks for visiting my blog. There’s a picture of said baby mentioned in that post in the previous post. He’s the cutie holding the book.
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You make it seem soooo easy. I just might have to try this. Or order one from you for my birthday, I usually get one from Baskin Robbins for my birthday. YUM!
Go you for the blogging twice in one day!
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What size of pan did you use for this? And how much ice cream did you use? I made an ice cream cake before and it was huge (tall) because my ice cream layer was too big. Have you done this with a 13X9 pan?
YUM!!! I used to make ice cream jelly rolls (okay, ice cream rolls) all the time way back when. I think I want to make another one now.
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You have quite the superpower goin’ here - you’ve made me almost believe I could do it… =P
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Amanda- I used an 8″ pan and about 3/4 of a half gallon of ice cream. I usually try to make the depth of the ice cream proportional to the depth of 1/2 the cake.
Annette- my favorite birthday cake is chocolate jelly roll with mint chocolate chip ice cream filling… mmmm- heaven!
MMMM, sounds YUMMMMMY!
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Sometimes blog tutorials are dumb, but this one was full of great tips! I’m totally going to pull this bad boy back up the next time I decide to ice cream cake it. Blog on, Amber, Blog on.
My heart actually beat faster when I read the title.
I’VE ALWAYS WANTED TO DO THIS!!!
Thank you, O Wise One.
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i’ve ALWAYS wanted to make an icecream cake! now i have the know how. amazing!!!
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