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)
Wrap the whole pan with plastic wrap and freeze over night or for a few days.
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.
Tutorial and Photography by Rhonda Christensen
All Rights Reserved 2009
This material may not be republished or reproduced in any manner without the expressed permission of the author.
This material may not be republished or reproduced in any manner without the expressed permission of the author.