Have you seen Disney’s “FROZEN” yet? We went to see it soon after it came out and my girls have talked about it non stop! That is why we celebrated the movie with a Frozen party! This cake was the centerpiece of it all and I think it turned out fabulous! This cake also has a secret inside… ICE CREAM!
I used simple decorations for the cake including these homemade “Ice” candies! It’s just a simple sugar candy that I colored blue… instructions are found below!
The figurines I used were found in a FROZEN Busy Book I bought at Walmart. They turned out perfect for the cake… just the right size! I suggest hot gluing a plastic disk (like a poker chip) to the bottom of the figures that tend to sink into the whipped cream icing!
For the cake I just used a white boxed mix and put a little food coloring into it. I made two 8 inch rounds and cut the center out of the top layer.
Then I filled it in with Vanilla Ice Cream! I covered it up with plastic wrap before storing in the freezer the night before the party. The day of the party I waited until around 10 minutes before the food was served and put the whipped cream icing on top and all the decorations. The cake stayed frozen for the whole party… that wasn’t something I expected! I would say that on average the cake will stay frozen for a good 30 minutes in indoor temperatures.
Ice Cream Cakes are SOOO good! Nothing better than a little Cake and Ice Cream at a party!
- boxed cake mix with ingredients from box to make it.
- blue food coloring
- about 3 to 4 cups vanilla ice cream
- Whipped Cream Frosting recipe below
- Make a two layer cake using a boxed white cake mix and a little blue food coloring. Make the cake according to the box. Set aside until cooled completely. You will want to place the bottom layer on a cardboard cake disk and level the bottom layer out with a knife. Take the next layer and cut out the center leaving around 2 inches around the perimeter. Fill the center with slightly softened ice cream and wrap the whole cake with plastic wtrap. Place in freezer until ready to serve. When ready to serve use stabilized whipped cream or a buttercream to ice the cake with. It’s best to ice the cake within 10 minutes before you serve or ice and freeze the cake.
1 tsp. vanilla
1/2 cup powdered sugar
1½ tsp. Unflavored Gelatin
4 tsp. water
For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don’t let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated.
- 3¾ cups white sugar (must be white granulated sugar)
- 1½ cups light corn syrup
- 1 cup water
- 1 tablespoon lemon, or other flavored
- extract-( make sure that you use a non colored extract or it will tint the finished product)
- ½ teaspoon food coloring (optional) I used 4 to 5 drop of NEON food coloring from McCormick and a drop of teal gel food coloring from Wilton… I could have just used the blue NEON and had similar results.
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet. Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.