Jacki Step by Step Guide 2 Problem free Ice Cream Cakes

Hi! This is Jackies (That's Me!)Step by step guide to Problem free ice cream cakes.I am a professional Cake decorator and have beendecorating professionally for about 15 years. Icurrently work besides okayMaking ice cream cakes (I prefer not to disclose the gepany, so please don't ask) Iam constantly asked how I do it So I thought this might be a Great guide and very helpful to many. So if I help you Please do give me a helpful vote, Iwould really appreciate it. There are lots of tips for the homemaker here and I technically probably shouldnot be writing this.I hope I have a job next week LOL! Oh Well! I could always sell more on okay! He He!Thanks so much for checking this guide!

1st you need to bake your cake then freeze it solid..for Like a Day. I would like wrap it in wax paper to freeze.
The Next day~Take the cake out and put as much ice cream on it you want, Like enough for a whole layer keeping in mind you will be pressing down on it later so you don't want to make the layer of ice cream to thin. Make sure to cover the cake in this step.
Now that the ice cream is on the cake let it soften a little ( like 4 or 5 minutes)till you can spread and press and shapethe ice cream to forma layer of ice cream evenly on top of the layer of cake. Make sure to bring some of the softened ice cream around the sides all the way down on the cake part too(just to soak into the cake) Not to form a layer of ice cream around the sides. (This will help keep the cake part from drying out and make it easier for you to frost later on without getting crumbs in your frosting)
Once you have the cake looking like one layer cake and one layer ice cream put the cake back in the freezer till it is solid (Probably a day in a normal freezer) ( You might want to put it in a box)
Now get some more ice cream probably about a half gallon and stick it inyour mixerbowl. Mix th ice cream till it is soft like soft serve ice cream, firm but smooth and even consistancy with no lumps Butnot runny or melty.
Take you cake out and frost it quickly with a spatula like you would frost a cake on the top and around the sides putting the excess back in the mixer bowl. ( A big long flat spatula can be ran across the top of the cake for the smooth no lines look..Start from the opposite side of the cake and bring the spatual towards you)
In frosting after yousmooth the top go back around the sides. A ridge of ice cream should form all around the edges on top of thecake. That's o.k well deal with that later. Put it back in the freezer and freeze to solid once more.(Yeah.. another day)
sometime after the frosting gets pretty firm you can take your spatula and just trim or cut those edges around the cake off. This should just take a few minutes and then return the cake to the freezer till you are ready to decorate.(It'll be the next day like I said before)
Now Finally! You are ready to decorate your cake. You can use a firm buttercream icing or a whipped icing whatever will hold its shape well, nothing melty.
Decorate it quickly. ( if you arenovice decorator you might want to just do the borders then refreeze for a while then bring it out and decorate the rest). When you are done..Then Of course~ Put it back in the freezer till you are ready to serve.( Now that you're done you'll know now why they are so Expensive to buy!)LOL!
Now please keep in mind you must do these steps fairly quickly or you could end up with quite a mess. (Don't go anwsering the phone or emptying the dryer and forget about the cake on the counter)( It's not fun to gee back to a melted cake.. Trust me I know, LOL!)
HELPFUL HINTS:
If your ice cream gets too soft while trying to shape, put the whole thing back in the freezer for awhile til the ice cream firms up then bring it back out and start again to shape it, a even layer on top of the cake. (you may need to let it soften a little again first if it got too hard in the freezer)
If you mix yourfrosting to much and it gets too melty ~ Just stick it all back in the freezer and refreeze then bring it back out remix and fix what you were doing.
If your border slides off just quickly get the cake back into the freezer, thenlet the icing start to get hard and take it off (the border)refreeze and then try it again when the whole thing is harder and more frozen.
If you are a very slow decorator you might want to do the bottom border put it back in the freezerlet it freeze again for about 20minutes then bring back out and thendo the top border then refreze again. ( Just don't let the darn thing melt)( if you decide to try this recipe you and your freezer are about to be one for a few days..LOL!)
Always keep in mind you can get more ice cream, Mix it andrefrost over it if you really jack it up
Please keep in mind the lenth of time between freezings can be adjusted according to how cold and quickly your freezer freezes. I would say it is safer in a regualar freezer though to do a day in between each step to avoid melting geplications
Remember Patience is the key in making ice cream cakes! Keep your signifigant other and kids out of the freezer! Give them a few bucks from your Paypal account and maybe they'll stay on okay and out of your kitchen,Lol!.
AND ALWAYS REMEMBER~ It's NotMY fault! LOL!, Don't blame me if you can't do this, or you really mess it up. It can be Quite DIFFICULTfor an inexperienced and SLOW cake decorator! Itreally is not a easy process till you get the hang of it withlots of PRACTICE!!!!.I amWARNING you right now, only Good, Experienced, geercially quick decorators should attempt this recipe as itcan bea challenge to those who lack speed!if you choose to alter any process in any way you surely will jack it up.There areNO short cuts to this receipe. Patience is the Key.
HAVE FUN! AND GOOD LUCK and please check my auctions for lots of doll items!And you could also check out okays Great Selection of cake pans! Ice cream cakes in shapes are reallyCOOL!Thanks for veiwing and letting me share!Jackie