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Ice Cream Cake Question...

post #1 of 7
Thread Starter 
Hey everyone hope all is well! I am doing a cake for a friend's son that is on the 4th of July. She wants a small ice cream cake with a 4th of July theme. So I was thinking 2 6-inch cakes one blue and one red with a 2-inch layer of home made vanilla bean ice cream in the middle. Where I'm stuck at is with the decorating. Normally I would cover with blue fondant, decorate with white stars, add a red banner with the birthday boys name and age on the front, and have wires with red white and blue stars attached on the top (stuck in coffee stirrers of course lol) BUT, I know that fondant on ice cream cake is a no-no so I'm stalled now lol...I've been practicing my smooth frosting and it's a lot better but not picture perfect. I was thinking maybe frost in blue buttercream and attach fondant stars and the banner like originally planned? Would that be ok or would it still no be ok to freeze those either? Also, what would be a good frosting for this? I was thinking either Swiss Meringue Buttercream or some type of whipped cream frosting....Also, any ideas on how to transport it without it melting (the drive would maybe be 30 minutes) Thanks for the help and again I don't know what I would do without this site icon_lol.gif

P.S.- I don't know if anyone remembers my last post about my carpal tunnel but it is getting better I'm taking anti inflammatory medicine and wearing braces so no quitting just yet lol thumbs_up.gif
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post #2 of 7
Hey Barbara,

I use a whip cream topping when I make ice cream cakes for people. compliments it good and it defrosts really quick. Im not a big fan of frozen buttercream icon_smile.gif
post #3 of 7
HI! I would definitely use a whipped topping. Can you get Rich's Bettercreme anywhere near you? Sam's club used to sell it. I don't know if they still do. But it works awesome on ice cream cakes. Also, ganache works well...but the temp has to be just right to work with it...so it might get tricky if it's your first time ganaching an ice cream cake. I've never used buttercream on an ice cream cake....I'd be nervous it would be too hard with the butter being frozen?! Best of luck!!!
xo
~Melissa
post #4 of 7
Barbara, can you make an open-sided cake? It's easier to decorate how you want and stack with the sides of the cake and ice cream showing. This way, the stacking takes place just before serving. The cake is room temp and the ice cream is cold.
post #5 of 7
Thread Starter 
spc, I would but she's picking the cake up from my house and taking to to hers because I'm going to be heading out of town to see my bestie and her newborn baby girl that afternoon....ugh, I should have just said I'd make her a regular cake and give her the ice cream on the side lol...oh, and it's going to be 103 here in Arkansas that day too icon_eek.gif
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post #6 of 7
She might need to bring a cooler with ice in it for her return trip home...

I'm interested in reading about the icing options. I've never made one, but the 4th looks like a good time to try.
post #7 of 7
Thread Starter 
ok so I figured out the transport problem, I'm going to freeze the cake and then put it in the box and wrap it in saran wrap and foil, then double bag and put it back in the freezer. I'm going to loan her my big cooler with ice in the bottom, then put the cake in and put more ice around the sides. Now I just have to deal with decorating lol...
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