Ice Cream Cake

Makes 1 8" Round Cake

What You Will Need

• 1 Box Cake mix any flavor, and the ingredients needed to make it *Note: This cake will be frozen, so a cake made from scratch is kind of a waste of time.*
• 48oz (1.5QT) Ice cream any flavor
• 1-2 containers icing
• 2 8" Round Cake pans. *Note: I'm sure you can use square pans or larger rectangle pans, but you may need more then 1 box of cake, and more ice cream and icing, you will need to use your best judgement*
• Any decorating supplies you may want for your cake
• You will need enough time to work on this in intervals. I baked the cakes and set the ice cream a day before I assembled it, then iced the cake off and on for 3 hours.

Follow the directions on your box cake mix. Separate the batter into the 2 pans evenly.

For this cake I used strawberry cake, though the cake was for a boy. For those who do not know, strawberry cake is pink. What I did before putting the cake batter in the cake pans was separate the batter into 2 bowls, added blue food coloring to one bowl of batter, and green food coloring to the other bowl. After mixing them in and getting the colors I wanted, I then added the batter into the cake pans and baked according to the box.

*Note: To make the cakes level without having to trim any of it, take an old rag, cut it into strips, lightly damp the rags, and wrap them around the cake pan. This helps the cake cook evenly(instead of the sides and tops first.)*

Once cakes are baked, and cooled, remove them from the pans. At this point, if you didn't use the damp rags to level out the cakes (or forgot like I did), then trim the top of your cakes to level them out. You can use a knife or a cake leveler to do this.

Wrap the cakes in foil or plastic wrap and place them in the freezer.

Set your ice cream out on the counter for about 30mins to soften, or put in in the microwave for 30 secs -1 min 30 secs and soften it that way. You want it soft enough to scoop and spread, but you don't want soup.

Wash your cake pan, place a large layer of plastic wrap horizontally over the pan, gently press down allowing the plastic wrap to take the shape of the pan. Repeat with a vertical layer of plastic wrap.

Scoop ice cream into the same cake pan that was used for your cake layers. Spread the ice cream around in the cake pan (using an icing spatula) until it is smooth and level. Fold the layers of plastic wrap over top of ice cream layer, place pan in freezer to set for several hours. I let my ice cream set over night. The longer the better.

 

Once the ice cream is frozen you can start to assemble your cake. Make sure to return the cake to the freezer whenever it needs it. You will notice the ice cream to start to soften. Leave it in the freezer for 15-20 mins to re freeze.

Take a layer of cake and place it on the platter, turntable, or tub aware that you plan on using. I added a small dab of icing on the plate before putting the first layer down to help hold it in place.

Add a thin layer of icing to the top of the cake.

Take your ice cream layer, unwrap it, and add it on top of the bottom cake layer.

Take your last cake later, add a thin layer of icing to the bottom of this later.

Add the top layer of cake on top of the ice cream, making sure the icing layer is against the ice cream.

Trim the sides if needed to make the cake level.

Next add a thin layer of icing to the cake on the sides and the top. This is your crumb layer.

Finnish icing your cake and decorating it as you like. Again, just make sure to put the cake in the freezer as needed. If it gets hard to tell, then put it in the freezer about every 10 mins.

This is the final project of my cake. I had to ice and decorate fast, had to be to dinner at my mother in laws, so its not the best decorating job I have done.