I want to make an ice cream cake or a bunt pan cake for Timmy for his Birthday. Does anyone have any ideas. ould I do an Icecream cake and put the ice cream in the middle of the bun cake after it is done. HELP ladies I know one of you has to know how to do this.

By Andi on Wednesday, June 15, 2005 - 08:49 am:

Kohls has a pan that does this. It's the same one I've seen on TV. I will see if I can find it online and post it later today.

By Andi on Wednesday, June 15, 2005 - 09:06 am:

http://www.coldmolds.com/cakemolds.htm

Here is one, I can't find the other one right now...hope this helps.

By Lorebunde on Wednesday, June 15, 2005 - 09:35 am:

I saw the betty crocker pan they show on tv at stop and shop, 29.99, I think.

By Kaye on Wednesday, June 15, 2005 - 09:45 am:

I would think you would just make the cake like normal, probably only fill the pan 1/2 full. Then after it cooks, take it out, put it in the fridge (maybe freezer) and slice it in half. Then put the top back in the pan, then fill with ice cream....make the ice cream pretty soft so it will "thump" down by tapping the pan. Then add the second layer of cake and freeze.

I have never done this, but that is how I would try.

By Insaneusmcwife on Wednesday, June 15, 2005 - 12:24 pm:

How Make an Ice Cream Cake
Posted on Wednesday, May 05 @ 23:42:37 PST
Topic: How To Articles (Tutorials)
Click Here For Our Ice Cream Cake Recipes

This recipe is going to be easy ....really. You will have PLENTY of servings if you use a 9x13 (1/4 sheet pan). This will give you a nice proportion of cake vs. Ice cream. TO DO: Bake a cake in the sheet pan. Take it out, wrap it up & wash the pan.

Now, take the SAME PAN. Line it with several layers of plastic wrap OR a sheet of aluminum foil. LEAVE an overhang of wrap, so that you can use this overhang to help with the unmolding.

SOFTEN 1/2 gallon Ice Cream. DO NOT MELT IT. To speed up the softening, peel off the carton & cut the Ice Cream into thick slices.

Place the Ice Cream in a large mixing bowl. If you have a large standing mixer (like a Kitchen aid) beat the ice cream slowly with the paddle until spreadable (NOT melted) No mixer? Use a potato masher to start the mixing, then smooth it out with a wooden spoon. Spread the ice cream into the lined pan. Even the top. Cover with plastic.

Freeze FIRM. Now, split your cake layer in half, to make two layers, each one 9x13. Take the firm I cup out, remove plastic cover, place one layer of cake on top of the ice cream (cut side touching ice cream.) Put a cake board or a cookie sheet on top of the cake layer & FLIP the ice cream over onto the cookie sheet. Lay a warm kitchen towel on the pan, to help the ice cream slip out.

Remove plastic or foil. Lay other cake layer, cut side against the ice cream

You now have a CAKE- ICE CREAM -CAKE sandwich. Put back into the freezer to re-firm for a bit.


FROSTING: Frost with Whipped Cream or Whipped Topping (Cool whip). If you prefer whipped topping, look in your grocery store freezer case for a product called `` Rich Whip.'' It comes in little red & white cartons that look like whipping cream cartons. Whenever I need to use a topping product, I VERY MUCH prefer RICH WHIP. It is made by the people who make the frozen coffee creamer. This stuff will whip very stiff & thick & will spread well & pipe (decorations) excellently. After you're finished, freeze it until you're ready to bring it out & stick in those candles.

By Karen~moderator on Wednesday, June 15, 2005 - 12:34 pm:

Kristie, have you posted this on the Recipe Board?? If not, you really should!

By Insaneusmcwife on Wednesday, June 15, 2005 - 02:19 pm:

I haven't but I sure will

By Annie2 on Wednesday, June 15, 2005 - 07:03 pm:

Kristie's recipe sounds delicious. I may make this over the weekend!