I have a friend who wants an ice cream cake for her birthday. I've never made one before. I'm assuming after I bake the cake I should torte it. Then cover a clean pan in wax paper to keep everything from sticking. Soften the ice cream then spread it on top of the cake then freeze. I was also thinking of putting a layer of cake on top of it too. Like an ice cream sandwich.
Please advise !!!!!
I make pure ice cream cakes for my SIL-ice cream no cake. I use two flavors of ice cream and torte it with hot fudge sauce and nuts. I use a springform pan and use softened ice cream for the first layer. Put back in the freezer. After an hour or so, take out an pour the hot fudge sauce on top of the first layer and then the nuts. Return to freezer for 20-30 minutes. Remove from freezer and again use softened ice cream for the next layer. Return to the freezer. I take out and let set for a few minutes then release the side of the pan. I cover with whipped topping and decorate. You could use bc-but we prefer whipped topping.
I don't know how fancy you are hoping to get, but I used to work at a custard shoppe and made the cakes. I would torte two round cakes. Set one cake layer on cardboard, wrap it around with a plastic sleeve and tape. (I've done this at home by folding parchment paper for strength and wrapping around) Then add ice cream/custard. Smooth down with spatula. Keep layering till done. You can add candy or other toppings with the ice cream. You might want to put the cake in the freezer to stiffen the ice cream between layers so it doesn't run all over you. Take the sleeve off after it has set up all the way. Some cakes were iced all around some had the sleeve left on and top was iced. We use whipped cream icing. Taking a metal spoon or spatula under lukewarm water helps with smoothing too. Hope this helps.
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