When the weather gets a lil' warmer and it gets a lil' more humid than one can bear, what better way is there for cooling down other than an ice cream cake? Presenting the Neapolitan Ice Cream Cake!
This is not a cake with a baked cake but it still constitutes as a cake in my opinion. That's how Swensens have theirs anyway! So this cake is relatively simple to prepare but it requires a really cold freezer. So here's to an alternative from the usual baked cake!
Neapolitan Ice Cream Cake Recipe
This yields a 4 - 5" ice-cream cake
1 tub Meadow Gold Neapolitian Ice cream
20g whipping cream (optional)
Wilton gel food colouring
Using a 5" square cake ring, line it with cling wrap on the insides.
I'm using the Neapolitan Ice Cream from Meadow Gold.
Pretty coloured ice-cream inside the tub! Allow ice-cream to defrost a lil' in room temperature for about 5 minutes.
Scoop the first colour and spread it on the bottom of the cake ring.
Using a spatula, spread the ice-cream as evenly as you can. If your ice cream is still relatively hard, you can dip your spatula into a mug of hot water and wipe dry before spreading the ice cream. Freeze the first layer for 10 minutes. Return remaining ice cream in the tub into the freezer.
Repeat steps for second layer. Be careful not to 'mix' the layers together.
Repeat steps for the third layer, filling it to the brim.
Using an angled spatula, smooth the surface of the ice cream cake based on the walls of the cake ring. The amount of ice cream in the tub should be just sufficient with a small bit of leftover. Clean the sides of the cake ring/cling wrap.
Freeze the final layer for 2 hours or overnight.
The ice cream cake should be nice and firm.
Rub the sides of the cake ring to 'warm up' the cake ring. Push cake gently from the bottom of the cake ring. Remove the cling wrap gently and place cake on cake board.
The sides peeled off! The sides of the cake are not exactly defined (very common) so I'd suggest slicing the sides of the cake.
I removed about 1" from each side but you may remove lesser ice cream from the side. After you slice the sides, you should get relatively defined lines. Freeze the cake for another 30 minutes or so till it's firm enough.
These were the sides that I trimmed off! So pretty!
I was a lil' impatient so I worked on my cake without letting it freeze again. Hence, my cake started to melt. Decorate with whipping cream to your fancy. Whisk the whipping cream till stiff peaks are formed. Stir in colour and pipe onto cake.
Pipe the cake with any designs that you fancy. If you find the cake too soft at any one point of time, freeze it again.
Playing with some piping techniques!
I love these ruffles!
Love these spiral swirls too!
Freeze the cake for an hour or two till' it's firm before serving it.
Enjoy your cake! You may choose to make it with other flavours too! Since the fav boy likes ice cream for breakfast.. maybe it's time to invest in an ice cream machine? XD
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (: