Pathetic how easy this recipe is; but takes a long time since you have to freeze the cake at every step. I had no mess like some and used the vanilla ice cream (IC) for icing as LAMRO said. I did not follow the time to freeze, but did this. Bought IC day before/put in the freezer to firm up well. Made cake in the morning, put in fridge until home from work. Removed cake and carton of IC, used IC (still in box) as a template to cut cake sides and quickly put IC back in freezer. Also, used a knife to cut the top off the cake to make it perfectly flat, then put cut cake in freezer so IC would not melt into cake when I put it on later. An hour later, took IC and cut in half with a knife and placed it on the cake;back in the freezer. (took a few seconds; NO MESS) An hour later, grabbed blender, threw vanilla ice cream in, then pulled cake from freezer, frosted top, then sides. Do quickly; IC melts in blender but when you put it on the frozen cake, it firms it up; quite easy to frost, just be quick. Put back in freezer. An hour later, made butter cream frosting for decorations, then removed cake to frost. Do quickly and put in freezer in between pauses/changing out tips, etc. $7 vs. a $35 Baskin Robins cake and it looks just like it/tastes great, but fun to make! Feeds 8-16 people depending if you use half or whole carton of IC. I used half/1layer of cake; seems to match Baskin Robins small size. I found it best to leave finished cake to set overnight. Perfect!
Was this review helpful?
20 users found this review helpful
Pathetic how easy this recipe is; but takes a long time since you have to freeze the cake at...