A Mama’s Ice Cream Birthday Cake Promise (with ballet shoes of course)
I think it’s too cute to see little feet follow in step behind their daddy or granddad as they cut the grass. Very few questions are asked about such things as the proper height of grass or how to change the blades. Instead every move watched and recorded for future reference. So, so sweet. I wish I felt this way when it came time for me to pass on any cooking and baking skills to my children. They come into the kitchen and ask can they stir this or open that. And I look quizzically at them for a second before I answer, ‘Your hands are dirty!’ Translation – no! I am not trying to be mean. But, most of the time when they ask it is unexpected and I am running out of time to get food on the table. When these times pop up I try to have more patience. My patience was tested recently when I tried to make good on my word to my youngest that I would make her an ice cream cake for her sixth birthday. I used to work at Baskin Robbins so I thought why not. I’ll give it a try. Thank God I wasn’t under the gun of a birthday party guest arrival time. We planned a sleepover for the youngest and I was able to hold off the young ones while they played and filled themselves up with pizza and chips. Little and big ones fixed their mouths to ask if they could help, if they could stir, if they could have one little tiny taste test. But they knew better than to ask this time. I saw my oldest turn around and walk out of the kitchen once she heard me fussing as I threw my third attempt at whipped frosting in the trash (I got it right now). When I promised my baby girl a cake I forgot I hadn’t worked at Baskin Robbins in almost twenty years. So, needless to say, this ice cream birthday cake was a learning curve. But, a promise kept!
Ingredients Chocolate Ice Cream Cake:
Directions Chocolate Cake:Stir first 5 ingredients. Bring 1 cup water and next 3 ingredients to a boil. Add to flour mixture, and beat at medium speed with an electric mixer until smooth. Beat eggs and next 3 ingredients at medium speed with electric mixer until blended. Stir into flour mixture. Pour into a greased and floured 8 inch round cake pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
Directions for topping ice cream on cake:Cool cake in pan on a wire rack 10 minutes. Remove cake from cake pan and place on freezer safe plate. If necessary, slice a thin layer from top of cake to make it even. While cake continues to cool take ice cream out of freezer and let thaw for 5-10 minutes. Depending on how frozen. Allow ice cream to become manageable, not runny. Once ice cream is manageable mold to 8 inch round cake. Place ice cream and cake in freezer for at least 3-4 hours or until frozen solid. Best bet is to let ice cream and cake freeze overnight.
Ingredients Whipped Cream Frosting:
Direction Whipped Cream Frosting:Use a metal bowl and place it in the freezer, along with the wire whisk, for at least 15 minutes. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the powdered sugar. Continue to whisk until soft peaks form. Add the vanilla extract and continue to whisk by hand until the cream is smooth and stiff peaks form.
Direction for Frosting Ice Cream Cake:
Directions for Stencil Design:
Happy Weekend (and Special Occasion)!