Ice Cream Cake (from my little brain).
One of my good friends turned 24 in April, and I was determined to celebrate with cake (hello, this is me we are talking about). Usually I ask the birthday person what they want, but he said "make whatever you want." He mentioned ice cream cake and confetti cake but never gave me a solid answer, so I just decided to combine them! Now I know it's not the most beautiful thing you've ever seen, but it was my first shot at molding ice cream and I was secretly really proud of it.
Oh baking brings such joy.
This is THE Kendra. Her beauty makes this picture worth posting.
Alright, so here's how I did it:
1 1/2 cups softened butter
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/4 tsp salt
6 large egg whites
3/4 cup milk
2 tsp vanilla
Beat butter and sugar for about five minutes. Separately, stir together flour, baking powder, and salt. Combine egg whites, milk, and vanilla. Gradually, back and forth, add parts of the flour mixture and milk mixture to the butter mixture while mixing well. Pour in some SPRINKLES! When cake is entirely mixed, pour into two greased 8' round pans and bake at 350 for 25-30 minutes.
After cakes cool for about 5 minutes, turn them out onto a cooling rack. Remove a tub of ice cream from the freezer. I only needed a 1/2 gallon, and I used french vanilla. By the time the cake is completely cooled, the ice cream should be soft enough to work with. You don't want it melted, but just soft enough to spread like a frosting.
Now, if you are afraid of getting messy, stop making this recipe now and go take a nap. The ice cream is hard to work with but totally worth it in the end. Just like frosting, spread a layer of ice cream on the top of one cake, and place the other cake on top. Use a spatula to "frost" the whole cake with the ice cream. I wouldn't try cleaning up the platter now, because the ice cream will only continue to melt. If you are going to decorate the cake with sprinkles, however, do that now or they will just roll off the frozen cake in the end.
Place ice cream cake in freezer for a few hours, until hardened. If you have a tiny freezer like me, be sure to place the cake closer to the back where the cold is actually coming from, or it won't refreeze until after its all melted off the cake.
When the cake is hard enough, clean off the melted ice cream around the sides with a warm, wet paper towel. Soaking your knife in hot water will make cutting the cake much easier. Bon appetit!