Easy Ice-Cream Cake

Memorial Day is around the corner – a day for honoring American veterans and doing our patriotic duties. Started three years after the Civil war ended in 1868, it was the chosen day to place flowers at the graves of those who died in the war. Originally called Decoration Day, it is believed that May 30th was chosen because flowers would be in bloom all over the country. Only in 1971 did Congress  nominate the last Monday in May to be recognized as Memorial Day, and expand the honor to all soldiers who died in American wars.

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.  (Pic: military.gov)

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.
(Pic: military.gov)

The first Memorial Day ceremony was held at Arlington National Cemetery and small American flags were placed at each grave. This tradition continues to date and has been adopted elsewhere too.

You can read more information on the U.S. Department of Veterans website.

It is also the day for parades, picnics and barbecues with family and friends, shopping, and the opening of pool season. This week’s recipe can be used through the year. Easy and adaptable, it can be made on the cheap too. (Have you seen the price of Ice-Cream cakes at your local store?!?!) Birthday parties, graduations, family gatherings, sleepovers, play dates …… I must warn you that the never ending stream of kids through your door over the next few warm months will love visiting you. Plus the fact that you can make it a week ahead of your event and freeze it makes it even more divine.

Easy Ice-Cream Cake

Ice-Cream Cake

(Serves 8-12)

  • 2 (8-inch) round cakes of your choice (baked and cooled completely)
  • 1 gallon ice-cream of your choice (softened & stirred)
  • sliced fruit / coarsely crushed cookies (optional)
  • jelly / berry sauce / whipping cream / Magic Shell – for layering & frosting
  • cherries / sprinkles / candy – for decorating
  • 1 deep 9-inch springform (preferred) or regular round pan
  • large freezer-safe serving platter
  • plastic wrap

Ice-Cream Cake

1) Line the bottom and sides of your 9-inch pan with a double layer of plastic wrap so that the edges come over the sides of the pan.

2) Place one round cake in the center and poke holes over the top using a chopstick or fork.

3) Pour half the softened ice-cream on top and over the sides of the cake and smoothen to make it level. (If you like jam or berry sauce, pour on the cake first before adding ice cream).

4) Arrange a single layer of sliced fruit or crushed cookies on top (if using).

5) Gently drape the wrap over the ice cream (or cover with a freezer safe plate) and freeze for about 2 hours.

Ice-Cream Cake

6) Remove pan from freezer and unwrap. Place the other round cake over the first layer and poke holes again.

7) Pour the remaining ice-cream on top and around the sides and smoothen again. Make sure the top is flat.

8) Gently cover again and refreeze for another 2 hours. or overnight.

9) To plate & serve: remove pan from freezer and let it sit on the counter for a few minutes.

10) Release the latch on the springform pan and lift the cake out holding the edges of the plastic wrap. Unwrap from the bottom and place on your serving platter. (For a regular pan, run a knife under hot water and gently run it around the inside edge of the pan to release the cake.)

11) Decorate with Magic Shell or whipping cream and top with cherries / berries and sprinkles.

TIP: For smooth and easy cutting, run or dip a knife under warm water and slice.

If you have a larger crowd to serve, you can follow the same method with a rectangular 9X13 cake. Just bake the cake as per instructions and cool completely (or use store bought). Trim the edges by a 1/4 inch on all sides and gently slice across to make two 9X13 layers. Place one sheet cake back in the same pan that is lined with a double layer of plastic wrap. Follow the remaining instructions as above. When ready to serve, cut into squares.

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Cupcake Bouquet

Mother’s Day is around the corner, and I am so excited about writing my first Feature Post. I have come across many enterprising and inspiring women who balance both family and career, and are able to take the plunge to pursue their passion. This post is the first of (hopefully) many more where I can give a shout out to these wonderful ladies (and men), and spread word of their work.

Today, I am writing about CUPCAKE DELIGHTS by Hannah Jaikumar. Hanna (and her twin sister Nandini) and I went to college together, but we had lost track of each other over the years. Thanks to Facebook, we were able to reconnect a few years ago, and catch up again. Going through her photos, I was simply amazed by her baking talent. When I found out that this mother of 2 young children works full time, and runs her baking business, I felt that I had to encourage her endeavor. I’ve shared a small sample of her beautiful creations here.

Hannah's Cakes

 

Here’s a small write up about her:

ABOUT MYSELF…
Hi, I’m Hannah Jaikumar, living in Brampton, On, Canada. I am a Realtor by profession for the past 10 years, but baking/cooking has always been my passion. No matter how busy I am, I always find the time and energy to bake.

HOW DID I GET INTERESTED IN BAKING…..
My cooking skills definitely are acquired from my mom Irene who is a great cook and my inspiration. I remember when I was 6-years old, my mom had baked “Vanilla Buns” during summer vacation in Delhi, India where I grew up for the first few years. The kitchen was filled with the aroma of vanilla, and the pan was a beautiful diamond shape. I still have the pan as a keepsake. The Vanilla Buns project stayed in my memory since then and eventually got me interested in baking.

Cakes By Hannah

(Edible Sugar-paste Flowers)

WHAT IS A TYPICAL DAY LIKE….
I usually measure/weigh the ingredients, and get icing bags with appropriate nozzles ready the previous night. The next morning, while the first batch is in the oven, I get the batter ready for the 2nd batch, and all the baking is done back to back. While the cakes are cooling, I get the frosting ready according to the orders placed. I prepare a basic frosting, divide it into portions, and vary the flavors with additions of extracts or fruit pulps.

My family has always supported me a lot, be it tasting tirelessly by being guinea pigs or helping me in other ways. My husband Seraphim takes care of the home front, while our 11-year old daughter Rishona keeps our 3-year old Rivka entertained. Last but not the least, thanks to my twin sister Nandini who patiently listens to all my baking ideas and stories, and gives me valuable feedback.

TELL US ABOUT YOUR BUSINESS….
I’ve always dreamt of starting a baking business. I started on a large scale for the first time in the spring of 2010 to raise funds for the SICK KIDS HOSPITAL in Toronto. It was the first “BAKE SALE & LEMONADE STAND” organized by my daughter Rishona. I baked 700 chocolate chip cookies in 2 days while being 5-months pregnant with our second daughter. Rishona has since continued her fundraising every year till date. Over the years I have been treating family, friends, neighbors, my daughter’s school teachers, doctors office, school custodian, school bus operator, grocery store employees, and my hair dresser to name a few.

Currently, I take orders for CUPCAKES where the flavors & frosting can be customized to suit the customer’s taste. My other speciality is over 25 custom made flavors of BISCOTTI.

 

CONTACT INFO…..

I live about 50 kms from Toronto and cater to orders from in and around the city. All orders are to be picked up.

CUPCAKE DELIGHTS BY HANNAH

Phone: (416) 268-5307

 

 

CUPCAKE BOUQUET

Cupcake Bouquet

A cupcake bouquet would be a lovely gift for any occasion – Birthday, Anniversary, Mother’s/Father’s/Grandparent’s Day, Thanksgiving, Christmas, Baby / Bridal shower, Thank You, Congratulations, etc.

With Mother’s Day just around the corner, this might be the sweetest homemade gift that mom ever received.

Hannah Jaikumar from CUPCAKE DELIGHTS by Hannah was kind enough to share her method for these beautiful arrangements.

 

MATERIALS REQUIRED

Clay/Ceramic Pot or Vase – 6-inches in diameter

Pebbles to fill inside the pot

Styrofoam Ball – 6-inches in circumference

Glue gun

Tooth picks

Green tissue paper – 1 sheet (cut into 6-inch X 1-inch strips)
Fancy fabric ribbon-2-inches wide (Make a fancy bow separately.)

Cellophane wrap (optional)

13 to 18 large cupcakes [OR] 20 to 26 Medium cupcakes [OR] 30 to 36 Mini cupcakes

Butter cream frosting

Pastry bag

Icing tip of your choice according to the flower to be piped

 

Method

1)    Bake, cool and ice your cupcakes according to the flower of your choice, e.g. Roses or hydrangeas. Alternately, you can use store bought cupcakes.

(I prefer to refrigerate the iced cupcakes for 4-6 hours to firm up the icing for easy handling.)

Cupcake Bouquet

2)    Fill the pot/vase with pebbles to weigh the container down.

3)    Glue the Styrofoam ball with hot glue to hold it firmly in place.

Cupcake Bouquet

4)    Wrap the ribbon around the edge of the pot and glue at the joining. Glue the already made bow on to the front of the pot.

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5)    Keeping the bow as the front of the arrangement, insert 2 toothpicks, about 1-inch apart per cupcake. Make sure it is at a 45 degree angle, otherwise the icing will fall off or the cupcake will loosen from the paper cup.

Cupcake Bouquet

Cupcake Bouquet

 

 

 

 

 

 

 

 

 

 

6)    Place a cupcake snuggly on to the tooth picks, right in the centre. Continue by positioning 2 toothpicks per cupcake until the bottom row is complete. Adjust the tooth picks to ensure that the cupcakes are close to each other. You might have to remove and re- insert the toothpicks a few times. You can fit about 8 to 10 large cupcakes in the bottom row for a 6-inch pot and 6-inch Styrofoam ball. Move on to the next row with the same 2 toothpicks per cupcake pattern. The middle row will hold about 4-6 large cupcakes. The top will hold 1 large cupcake.

Cupcake Bouquet

7)    If using tissue paper, cut 1-inch by  6-inch strips. Fold the strips in accordion style. Carefully insert tissue paper in-between cupcakes, making sure not to touch or smudge the icing. Another easy trick is to use a pair of forceps/tweezers to insert the tissue paper. If using edible leaves follow the same procedure. Cover as much as you can so that no white Styrofoam ball is seen from the outside.

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 Cupcake Bouquet

 

 

 

 

 

 

 

 

 

8)    Cut a large size cellophane wrap. Place the bouquet in the center and carefully gather the cellophane wrap together. Tie a ribbon just enough to loosely hold the bouquet. I usually like to give the bouquet with a few extra cupcakes just incase 1 or 2 fall off the arrangement and can be replaced at the venue.

Cupcake Bouquet

 

YOUR CUPCAKE BOUQUET IS READY TO BE DELIVERED