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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Does your mouth water at the mention of banana cake?

Does your mouth water at the mention of  banana cake?
Well, Edna De La Cruz shares her delicious recipe! Scroll down for Edna's Video Tutorial!


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Tuesday, March 17, 2009

Ice Cream Cakes




Supplies needed:


Springform pan


Cake pans


Small off-set spatula


Parchment paper


Cake recipe (of your choice)


Ice cream (of your choice)


Filling (if desired)


Icing (of your choice)




For this ice cream cake I used 8" round cake pans (used 3) and springform pan. Bake your cakes and let cool. Line the springform pan with a circle of parchment paper for easy removal later on. Add the first layer of cake.

Then hot fudge was added on top of the first layer. I also did the top cake layer at the same time so that it could be turned over onto the last layer of ice cream later on. Freeze for about an hour.

Let the desired flavor of ice cream sit out of the freezer for about 15 - 20 minutes to soften. Take out bottom layer and add ice cream, spreading it around with an off-set spatula. I then added the middle cake layer and put it in the freezer for another hour or two.

Now you can add another layer of ice cream and the top layer of cake that already has the hot fudge frozen to it. You can see how the springform pan is not tall enough, but as long as everything is frozen, it will hold it's shape.



Wrap the whole pan with plastic wrap and freeze over night or for a few days.


Take the frozen cake out of the freezer and remove it from the springform pan. I rubbed my hands around it a few times to help release it from the pan. Remove the parchment paper from the cake. Scrape off the excess ice cream that has run down the sides of the cake and to even it out. Place back in the freezer while your get the icing ready.



You can ice it with regular butter cream, real whipped cream, stabilized whipped cream icing, more ice cream or Cool Whip. Whichever you use, you must work quickly!! I gave the cake a crumb coating, just like you would a real cake, and then stuck it back in the freezer for about 15 minutes. Bring the cake back out of the freezer, icing it again and smoothing it with a bench scraper that I use only for cakes. Freeze again for an hour.

About an hour before I was ready to serve the cake, I brought it out of the freezer and decorated it with chocolate butterflies, flowers and I used Magic Shell ice cream topping for the squiggles and dots. Then right back into the freezer again until it's ready to serve.


You can see that I used more cake then I did ice cream!!




Here is another one that I did last year. This ice cream cake had spice cake, Dulce De Leche carmel filling, vanilla ice cream and iced in Cool Whip with sugar cookies around the bottom sides. The possibilities are endless!! Be creative and have fun!!
Tutorial and Photography by Rhonda Christensen
All Rights Reserved 2009

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This Tutorial was generously contributed by

Edna De La Cruz
JellyMuffin.com graphics & Images

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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