I have worked for two different Baskin-Robbins stores when I was younger and making cakes was one of my primary jobs. As the stores slowly disappear from our area, I find home made may not just be cheaper. It may be the only way to go.
Perhaps the most important part is to make sure you get a carton of ice cream that is one of the square cardboard types. This is usually among the cheaper brands as well so that works for our goal of a less expensive cake.
You also want the ice cream to be fairly well set so don't yank it out of your grocery bag and go. Go ahead and make your cake and let it cool.
Have your cake board ready to go. And a space in the freezer for it. Pull out your carton of ice cream and peel the cardboard away so that you have a big squarish hunk of ice cream.
Now you need to cut it. You can use a long knife or dental floss. You want to have an idea of how thick to make your ice cream layer. If your cake is a 9x13 pan, you can just cut the ice cream in half so you'll have two equal sized pieces. Measure if you like -- it actually will help you get it more equal.
Now, you want to crumb coat it -- a layer of frosting that covers it and acts a base for the frosting that will be seen.
The problem is that ice cream and buttercream do not like each other. So you have to put it on thick and quick, then freeze it good. At BR, we used a thinned ice milk to cover the cake and ice cream. I have also used a thinned, melty vanilla ice cream. But its up to you.
On this one is buttercream.
See. I told you it was easy.
1 comment:
This looks awesome! Perfect timing: my (big) baby boy's birthday is Thursday. I have to make a gluten free cake and this looks like a great way to dress up a gluten free cake and make it taste a lot better.
Amanda
Post a Comment