I used to work at baskin robbins. Here is how they make their cakes.
1. Bake a dense cake, like a pound or chocolate fudge cake. Let cool and freeze cake.
2. Slightly soften ice cream so it is pliable. Mound ice cream on cake and shape into the same shape as cake. Freeze until hard.
3. Soften vanilla or chocolate ice cream in the microwave for a few minutes. Place in a stand mixer or mix by hand until ice cream is a consisitenacy that can be used to ice the cake.
4. Ice frozen cake with softened ice cream. Freeze.
5. Repeat steps 3 and 4 until the cake is completely covered and as smooth as you like.
6. Decorate with buttercream as you would any other cake eccept you may want to take melted chocolate or candy melts and using a condiment bottle make a thin line around the top edge of cake to prevent your border form sliding off. While you have the chocolate melted and out, drips down the side of the cake are pretty as well.
The only thing to keep in mind is that ice cream melts fast. So you need to work fast when icing and decorating the cake and may need to freeze the cake periodically between steps.
Hope this helps.
Your very welcome, glad I could help. Make sure to post your cakes when they are done, can't wait to see how they turn out!
http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm
This link has a ice cream cake how to and recipes. Plus lots of other useful recipes.
If your "frosting" is not as smooth as you would like, I find that if I freeze it and smooth with a hot knife, then refreeze you can get a great finish. Very professional looking.
After I bake my cake, I clean out the baking pan and line it with plastic wrap. I then take softened ice cream, doesn't matter what flavor, and put it into the baking pan. I smooth out the top and put it back into the freezer to firm up. Once my cake is cooled, I take the hardened ice cream out of the baking pan and place it on top of my cake. I use softened vanilla ice cream to frost the cake and buttercream to decorate.
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