I wanna use ice cream as an ingredient for my birthday cake's filling and frosting, but my freezer isn't big enough to fit a big cake in it. What do I use to ensure that it won't melt?I was thinking about mixing the melted ice cream with light cream, and maybe sweetened condensed milk, but I don't wanna make it too sweet, or change the ice cream's flavor too much.
>>21811957Same anon here, another alternative I've been thinking about was mixing the ice cream with whipped cream.
>>21811961why would you post this? it's not even remotely funny
>>21811957i would probably just melt it and see if you can whip it on its own to something spreadable. otherwise mix it with some stiff whipped cream.it would probably be easier and about the same to just serve some softened ice cream with the cake though.
>>21811957change the size of your pan, empty your freezer or get a cooler with dry ice
>>21811984Thanks. To make the whipped cream stiffer, I thought about using corn starch, unflavoured gelatin, or maybe powdered milk.But since the objective is making the cake have the ice cream's flavor, any suggestions on how to use it on the batter instead are also welcomed, like using it to (partially?) replace the milk and sugar.
>>21812006A marshmallow creme might work instead of whipped cream, or maybe just blend it together with cake scraps for more body.Would the flavor of the ice cream not be too reduced as part of the batter?
>>21812006You can get plain whipped cream pretty stiff already so it may not be necessary. Just don't go too far because then it splits.There are recipes for using ice cream in the batter. Search for "melted ice cream cake". I would avoid ones that use packaged cake mix though as they have sugar added, so adding ice cream will probably make it way too sweet. Use one that has you mix the flour, baking powder, etc. yourself.
>>21811957Just buy a ice cream cake from a store
>>21813918>my freezer isn't big enough to fit a big cake in it
>>21811957Put dry ice in your cake
>>21813921Use their freezer, pick it up right before the event. It should still be good for a few hours
OP here, for the frosting I'm considering making an Italian meringue with it, and add it after the cake is baked, without torching it, although I wonder how much sugar would need to be added.>>21815592It's gonna be a big cake for a big family; something that lasts for a few days, maybe almost a week.
>>21816448*and for the filling, turn it into a pastry cream
>>21816465Cake looks kinda funny, but what matters is the taste; it'll receive a frosting anyway.But I've already tasted the filling and it's great, it really resembles the ice cream that was used.
>>21811957Max out the settings on your fridge and put the cake right in front of where the cold air comes out, usually somewhere in the back.I've had soda freeze in mine.
>I want a large item that melts if not cooled. I don't want it to melt, but I do not have the means to prevent it from meltingA real puzzle
>>21817686It didn't raise, but since the ice cream is yogurt-flavored with strawberry jam, I'm gonna make a new cake using a more traditional recipe that has yogurt in the dough,>>21817721but in the end I solved the puzzle; the filling, which was successful, will make the cake taste just like the ice cream, which was the objective :)
>>21811957
>>21817766kek well spotted
>>21817758>It didn't raiseAh that sucks, good that you timed it to be able to do a second bake, and very good to hear that the ice cream experiment went well, I’ll have to try it myself now
>>21811957>>21811957Can you afford a chest freezer? It should be possible to return it for your money back once you're done.
>>21817758Did you use a regular cake recipe? It kind of looks like when I tried making a cake without sugar.
Make several small filled caked with ramekins
>>21817766THIS THIS THIS
>>21817905For the filling, I made a custard with corn starch, eggs, light cream, sweeted condensed milk and ice cream, and to my surprise, it tasted just like the ice cream.>>21817918I used sugar, though not a lot since the ice cream is already sweet. Although after tasting the cake, it seems it wasn't enough sugar.
>>21818281>I used sugar, though not a lot since the ice cream is already sweet. Although after tasting the cake, it seems it wasn't enough sugar.Yeah I just wanted to let you know before you made another and iced it. For a typical cake recipe I find you can reduce the sugar by about 25% without affecting texture much but if you start going far below that it starts coming out more like bread.
Thanks, you all; preparing it now.The dark spots come from the berry jam in the ice cream.For the frosting, I decided to play it safe and just repeat what worked for the filling, but using a bit more ice cream that was left, and less time in the fire so it's not as thick as the filling, and the overall consensus from who tried both was that the frosting turned out even better.
>>21818967*oh, and after cutting it in half, I poked it a bit and it was quite fluffy, like yogurt cakes should be. It definitely looked better than the meteor I posted yesterday.
>>21811957>but my freezer isn't big enough to fit a big cake in it. What do I use to ensure that it won't melt?give it to me. i'll put it in my freezer. i promise i won't eat any.
>>21817766a most ancient memewell played anon
>>21817905Just a little feedback: Since the cake ended up having a mild flavor, I suggest making a cake with multiple layers, using a bigger amount of filling if you want your chosen ice cream's flavor to be more pronounced in the end result.That being said, these cakes usually taste better in the following day, so I imagine it'll be tastier tomorrow, but it turned out fine nonetheless.
>>21819361Appreciate you sharing your learning <3
Last update: One day later, the cake continues as firm as ever in the fridge, if there's one thing I'd have changed in the recipe, would be using less light cream and more ice cream to make it tastier, but I didn't do so because I feared it could spill out.
