This MELTING ICE CREAM CAKE is so fun for a summer dessert, birthday cake or baby shower cake. Layers of funfetti cake and ice cream topped with melting candy coat and an ice cream cone.
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This ice cream cake is a guaranteed show-stopper. Strawberry ice cream sandwiched between two funfetti cakes. Then create the melted ice cream topping with candy coat, sprinkles and an ice cream cone. The end result is a fun summertime cake that looks like a melted ice cream cone.
INGREDIENT OPTIONS:
- Use your preferred cake, ice cream and frosting flavors.
- The sides of the cake can be frosted for a more finished look.
- The ‘melted’ candy coating can be any color you prefer.
RECIPE TIPS:
- Leave ice cream out for a few minutes before prepping the ice cream layer. This will help the ice cream to spread better.
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If you are unable to find candy coating in a bottle, you can melt chocolate melting wafers and pour into a piping bag to pipe the drips and cover the top of the cake.
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This cake is best served right away so it does not melt, but you can make it in advance. Keep it in the freezer until you are ready to serve.
MELTING ICE CREAM CAKE
Yield: 1Prep Time: 5 hoursAdditional Time: 30 minutesTotal Time: 5 hours 30 minutesThis MELTING ICE CREAM CAKE is so fun for a summer dessert, birthday cake or baby shower cake. Layers of funfetti cake and ice cream topped with melting candy coat and an ice cream cone.
Ingredients
- (2) 6-inch funfetti cakes - prepared according to package instructions
- 1 quart Strawberry ice cream
- Pink cake drip bottle (I used the ChocoMaker brand)
- Sprinkles
- 2 tbsp vanilla frosting
- 1 ice cream cone
Instructions
- Thoroughly wrap a 6-inch cake in cling film, then place a cake collar in the cake tin.
- Level off your two 6-inch cakes, using a serrated knife. Save the scraps, we will usethem for the ice cream cone that goes on top of the cake.
- Place one cake in the cake tin. Press gently to make sure it is level.
- Using a 2 inch ice cream scoop, place 5-6 scoops of strawberry ice cream on top of the cake in the cake tin.
- Use an offset spatula to smooth the ice cream into an even layer.
- Place your second cake on the ice cream layer, upside down. So the level off part of the cake will be face down and the bottom will be face up.
- Cover the entire layer cake with cling film and place in the freezer for a minimum of 5hours to set.
- While the cake is setting, take your cake scrap and create a large cake pop ball (about 3inches in diameter). Place this cake pop ball onto your ice cream cone then wrap in cling
film. Place the cone in the freezer as well. - Once your cake has set, remove from the freezer and remove the cling film. Remove the entire cake from the tin and the collar and place onto a cake stand.
- Spread 2 tbsp of vanilla frosting in the center of the cake then set your ice cream cone onto the frosting upside down, so the cone point is up.
- Microwave your candy coating for 30 seconds and shake. Carefully drip your candy coat down the sides of the cake, cover the top of the cake and the cake part of the ice cream cone. Before the coating is dry, add sprinkles to the top of the cake.
- Once the chocolate has set (which only takes a minute or so), cut the cake and serve!
Notes
Feel free to frost the top of the cake if preferred.
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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 246Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 107mgCarbohydrates 35gFiber 1gSugar 13gProtein 3gNutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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