Happy Sunday babes!
Where has the weekend gone? Although I am not complaining, I’m a sucker for a chilled Sunday snuggled under a blanket binging Netflix! As I am typing this, I am just polishing off the last piece of cake from last weeks event. You might have seen it over on my Instagram, or twitter. I mean it’s kinda difficult to ignore this bad boy – and as a little treat, I have included the recipe at the end of the post – The Ice Dream Cake!
I mean – whatta beast! Now before you start getting any ideas. – yes, I did indeed decorate this. No, I am not lying. And in case you think it probably tastes shit, it doesn’t. It’s mouth watering, tooth hurting, sweet hell, DELICIOUS!
I also decided to torture Simon by waiting 3 days after bringing it home before I photographed it. Meaning he had to spend 3 evenings home alone with the cake… MOHAHAH
This cake was part of a cake decorating master class with Juliette Sear in collaboration with the launch of a new show over on the FoodNetwork UK called Bakers vs Fakers. Presented by Lorrain Pascal, the show brings pro bakers and quality amateur bakers together to battle against each other to prove their worth. The judges then have to sift out the bakers from the fakers. A really fun concept. I mean, haven’t we all been there when we have had a cake fail?
At the masterclass, Juliette showed us how you can take store bought cakes, or home baked cakes and treats and create something that looks professionally made. Not gonna lie, I kinda (that’s a BIG kinda) wished I had kids at that moment, I mean this is what I would consider MAJOR mom points.
My favorite aside from the ice cream cake is these ADORABLE cat donuts. I can’t wait to give them a go myself 🙂
Like honestly, can one of my friends who has kids host a Bday party and invite me so I can bring these?
The show started on the 9th of August and airs every Monday at 9 pm, on the FoodNetwork of course 🙂
Ice Dream Cake
- 2 x round store bought plain sponge cake – can be plain or a slab (we used Victoria sponge)
- Butter Cream frosting – If you’re making your own you will need
- 250 grams of room temperature unsalted butter
- 500 grams of icing sugar
- 1 tsp. of vanilla bean paste
- 1 x good quality ice cream cone preferably with a pointed bottom
- 1.5 rice Krispie square (for the ice cream ball)
- Pretty mixed cake sprinkles
- 1 pack pink candy melts
- 1 lollipop stick
- Piping bag
- Yellow food coloring gel
- Make the ice cream part for the ice cream cones by rolling the Rice Krispies Square into a call add the lollipop stick into this and chill.
- With a sharp bread knife, trim the top of the sponges to level and spread the first level with buttercream. Add the next sponge layer on top with the bottom uppermost so the top of your cake is flat.
- Go around the sides and top with a thin layer of butter cream to crumb coat the cake. Then spread the butter cream over the top and neaten with a palette knife or side scraper. Chill for 30 mins to an hour.
- Whilst that is chilling, take the rest of your butter cream a tint in yellow with your yellow food coloring gel Once the cake is firm cover with a layer of the yellow frosting by repeating the same process as you did for the crumb coat.
- Add sprinkles around the bottom of the cake to decorate. Chill again for 30 mins to an hour. TIP: A LOT of the sprinkles will end up on the plate and not actually on the cake so I used the spatula to kinda shove the sprinkles back on.
- Heat the pink candy melts in a microwave on medium power for a minute at a time until melted. Holding the lolly stick, dip the rice Krispie treat ball into the pink Candy Melts to coat and chill for five to ten mins.
- Dip the cone in some pink Candy Melts and cover in some sprinkles to coat the edge of the cone.
- Once the coating on the Rice Krispie ball is set, repeat with another layer of the candy melts, leave to set again. Attach the ball to the cone by dipping in the melted pink coating, place on the cone. They will set together with the melt once it hardens Leave in a glass with a little paper towel to allow this to stand upright while it sets.
- Finish with the drip decoration by using a piping bag filled with melted candy melt around the edge of the cake to create the thin drips around the side then cover the top.
- Turn the ice cream cone with the pink ball facing down and attach to cake and finish with an extra coat of candy melt using a piping bag. Using a palette knife, neaten the final layer of candy melt.