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Ice cream cake

I tried making an ice cream cake for the first time this year. It was a bit of a disaster. The kind of sloppy disaster that still tastes pretty good in the end, but there's no way anybody's going to mistake it for a store-bought cake.

A very sloppy, small round ice cream cake with one slice cut out of it. The icing is oozing down the sizes, revealing bits of ice cream, and the top cake layer is slipping off. There's a very rough checkered pattern on top done with chocolate magic shell toppping and coloured sugar flakes.

I used to love Baskin Robbins cakes when I was little, so I was attempting a gluten-free version of one of their cakes, with a layer of cake on the bottom, cookie crumble in the middle, and ice cream on top. Baskin Robbins had some awesome recipe for icing that they used only for the decorations, the base layer would be something else that tasted kind of like spreadable ice cream. I wanted to reproduce that as well, but I didn't quite get there.

Live and learn. Here are the things I learned:

Don't try to layer cake on top of ice cream. Because I was cutting a slab of cake horizontally to make the bottom layer, I had an extra piece. I stuck it on top. Bad idea. Once it had hardened in the freezer, it was almost impossible to cut. It sooner squished the entire layer of ice cream down, so it oozed out the sides, than let a heated knife through it.

Wax paper disintegrates after it's been wet and frozen. I was using my cake pan as a mold, so I lined it with wax paper before sliding the thinner slab of cake back in and then spreading ice cream over it. That made such a tight fit in the pan that after it was frozen, the wax paper just tore up when I tried to lift it out, and I had to get Shashigai's help to get it out and then pick the pieces of wax paper off it one by one.

That goopy white stuff on the outside is my first attempt at whipped cream frosting. I never even liked whipped cream frosting but it seemed to be the only recipe that could stand being frozen without cracking. I figured I would add some extra vanilla and icing sugar to it to give it a better flavour. What I should have done is not shied away from whipping it really hard with the beater. I think you have to make whipped cream at the highest setting, but I didn't crank it past the middle setting because I didn't want to go too far and end up with a solid. I also screwed up the gelatin. You have to add gelatin powder to cold water, let it sit, then microwave it and add that mixture. I only let it sit for about 60 seconds. I also used too small a container in the microwave, so it frothed over and I had to stop it twice. After all that, it tasted better than I remember. I think it's because I used real cream.

The chocolate pattern on top was supposed to be checkerboard. Magic shell topping comes out much faster than you think it will, especially on a hot day. You can't expect to use it like an icing tip.

Don't use Hodgson Mill gluten-free cake mix. Apparently they use really heavy flours. I didn't learn this until afterwards. It was like a rock to cut while frozen. Shashigai suggested next time to use angelfood cake or something with potato starch.

The best part of all was the cookie layer in the middle. I used crushed gluten-free oreos generic chocolate biscuits with the cream scraped out. You mix that with chocolate syrup (I bought the good stuff) and then spread it in between the layers on the cake.

 

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