Ice Cream Cakes – Do You Know The Variety Of Desirable Special Occasion Cakes.

The birthday is a great a chance to strike a pose, have a stand, submit your principles.

If you believe in lemon-meringue pie, say so. If you’ve got a crush on coconut, speak up. No part of blowing your birthday wish longing for a 冰淇淋.

At times I regret this rule. Like if the birthday boy throws his weight behind ice-cream cake. My ice-cream cake is generally, within the local lingo, a fail.

You’d think pressing soft ice cream into cake pose would be simple. It’s not. Ice-cream cake is housed from the icebox, in which the forecast is obviously freezing. Frozen frozen treats is good. Frozen cake is bad. Frozen icing is downright dangerous.

I’ve worked these complexities over many a birthday and finally resigned myself for the obvious: Buy ice-cream cake. Which I recently did. The initial slice revealed a trade secret: all ice cream – no cake. Approximately little cake, and also this kind of fudgy disposition, it served as sturdy chocolate subflooring.

This news renewed my zeal for homemade ice-cream cake. I attempted again, after the store-bought blueprint. Also, I ruled out butter, which, in arctic conditions, turns from delicious to malicious. I baked and packed and stacked, then smoothed on clouds of meringue buttercream, without the butter.

Sliced and served, this cake stayed fudgy, creamy and fluffy. No one feared losing a tooth or losing interest. It had been simply good and quickly gone. Leaving us wishing for additional.

Prep: 2 hours, plus 8 or higher hours freezing

Bake: 8 minutes

Makes: 1 6-inch cake, serves 12

Ingredients:

2 ounces unsweetened chocolate

¼ cup canola oil

½ cup sugar

½ teaspoon vanilla extract

1 egg

¼ cup sifted cake flour

Pinch of salt

1 quart vanilla frozen treats

1 quart coffee ice cream

Soft icing, see recipe below

Mix:

Melt chocolate. Stir in (as a way): oil, sugar, vanilla, egg, flour and salt.

Scrape batter into 2 6-x-2-inch cake pans, lightly oiled, bottoms lined with parchment paper. Bake at 350 degrees until just set, about 8 minutes. End up cake layers. Cool.

Line cake pans with plastic wrap, with several inches overhang. Scoop vanilla into one pan, coffee to the other, pressing firmly and smoothing the most notable. Set one cooled cake layer in addition to each ice-cream-packed pan. Cover with overhanging plastic wrap. Freeze firm, overnight. (Cake must be thoroughly frozen to frost.)

Unmold and unwrap 三明治冰餅 disks. Stack 52dexkpky in addition to one other, cake sides down. Frost. Freeze. Let stand at room temperature about 10 mins before slicing.

Soft icing:

Whisk together 4 egg-whites and 1 cup sugar in the bowl of any stand mixer. Set bowl across a pan of boiling water and then whisk until 165 degrees hot. Return bowl to mixer and whisk on medium-high-speed until cool and fluffy, about 4 minutes. Beat in 4 ounces bittersweet chocolate, melted and cooled.

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