So my dear, dear Bakers Anonymous family, I have a surprise for you. My father is writing today’s post! For my birthday, he created three marvelous Easter egg ice cream cakes (we had my birthday party on Easter), and he’s here today to tell you all about his “baking” process. Please be sure to ignore his quips about me. He’s totally wrong. – Niki
Easter Egg Ice Cream Cake
See bottom of story for ingredients list.
I am honored to be writing this, one of the rare guest appearances of someone here on Bakers Anonymous. This particular adventure started when I got a phone call informing me that Niki would be in the area for Easter, and would like to have a birthday party with her family.
“I want an ice-cream cake, daddy. An Easter egg ice-cream cake,” she said.
“Yes, dear Niki, anything for you,” was my only reply. (No one else heard the conversation so there are no witnesses. I will tell it how I want to.)
So anywho, Easter Egg Ice Cream cakes, one man’s story. The pan was borrowed from the indulgent bakery instructor at the high school where I work. I had casually mentioned to him what Niki wanted as a cake while we were discussing another baking project. With the pan on loan for the long Easter weekend, it was time to actually accomplish what I had promised.
Shopping was simple. Plain vanilla ice cream in a one gallon plastic pail. Later, a standard half-gallon cardboard container of chocolate was purchased. This was a mistake. I let the ice cream get very soft to be easier to work, and the cardboard became unpleasantly soggy. Next time, plastic. Store brand sandwich crème with chocolate cookies, a bottle of Hersheys chocolate syrup and two bottles of Duncan Hines Amazing Glazes completed the list of things not normally in the house.
The pan was approximately 14” x 20”, with three individual egg molds. I decided to make three for the party itself, and two prototypes to figure various things about the process out.
While the ice cream is thawing, shuck the cookies. We used a 16oz package of cookies. Cookies went in one bowl, filling into another. The filling proved to be far too sweet to snack on, so in the trash it went. The cookies were then put into a chopper and ground up. This gave a chocolate powder, and not the desired crunch.
Getting started, cover the mold with plastic wrap. This is to aid in getting the frozen cake out of the metal mold. It was a little awkward to pack the ice cream in because the plastic had no grip to the mold. Next time, I think I will try a little frosting to act like glue and hold the wrap in place. Fill the mold to just under the halfway mark with ice cream. It needs to be soft enough to work, but not so soft that is watery. I made a depression in the center to hold the filling mix. Cookie crumbles across the first layer, then chocolate syrup. Fill the rest of the mold with ice cream, then into the freezer.
After the ice cream re-hardens, it is time to pop it out of the mold to start decorating. An easy flip and a pull on the plastic wrap and out it came. The plastic wrap peeled off the cake, the and the slight unevenness in the surface was no problem as it was about to be completely covered. While in the store, I had found a new product from Duncan Hines called Amazing Glazes. I started with the chocolate, into the microwave to heat it up, gave it a good shake and then poured it over the cake. The product came out thin and poured well, but didn’t look as good as I had hoped. Reheating the glaze and trying to fix the pour did not help. Back into the freezer for a while, time to think about final decorations. While #1 refroze, I started on #2, determined to do better. Used a little less crumble and chocolate syrup this time, and into the freezer it went.
Some whipped cream frosting around the edge and various stripes and swirls finished off #1. #2 came out of the freezer, and was covered in the vanilla glaze. This was also very thin, and two coats did little to hide the stripe around the edge where the filling had gotten to close to the sides. It was decorated with similar stripes and lines. So after several hours, I had two Easter Egg Ice Cream cakes, but were they any good?
That, as it turns out, was a dumb question, at least with us. Ice cream, chocolate cookie chunks, syrup, chocolate glaze and frosting is a list of ingredients that can probably be just thrown together in a bowl in any order and the final result will be pronounced good. Still, my boys and I did attempt to give an honest review of the cake I had assembled. Overall, we did enjoy it. The glaze did not work in any fashion as I had hoped, and came out as a sticky coating, almost like taffy. Not unpleasant, just not what I had hoped for. #2 was sent to some friends with three little children. I’m told that all enjoyed it, they summed up their comments with the statement of the youngest, “Not good, wonderful!”
Heartened by the results, #3, 4, and 5 were constructed. For this round, two of them received chocolate ice cream for the bottom layers. Also, instead of the chocolate cookie crumbs, we broke up store brand brownie-bite. This was better, but still not quite right.
Also, the glaze was dyed yellow for one cake, and green for a second.
Final comments: Yes, I will probably make these again, but I have learned a few things. First, I am still looking for a good substitute for the chocolate crunch in the center that is reasonably priced and doesn’t have to be special ordered six weeks in advance from a specialty house.
Second, always buy the ice cream for this project in plastic tubs, or have a few clean ones around to use while working. The ice cream has to get soft enough to easily press into the molds and be smoothed out, not something that the cardboard boxes are designed for.
Third, the Duncan Hines Amazing Glaze product is exactly what it says it is, a glaze. I was hoping that the coldness of the ice cream would harden it, but that didn’t happen. Next time, I will use one of the candy shell toppings.
Fourth and last, three cakes were too much. At this size, two would have been sufficient for the10 of us at the party. We are all ice cream eaters, but I underestimated the number of slices we could get from each cake.
Whipped Cream Frosting
I just grabbed a recipe from the JoyOfBaking.com. The basic 2 cup recipe was sufficient to do two cakes. I used a pastry bag with a large star tip to pipe it on, and there was a little left over. The frosting was better after it froze, but I think I will use icing next time instead.
For a single egg cake, approximately 12” x 6”
1.25 quart ice cream
1/3 bottle Duncan Hines Amazing Glaze (if you choose, I will use something different next time)
8-10 chocolate cookies, crumbled
2-3 ounces chocolate syrup
Decorating gel and icing as desired
All measurements for the one cake are estimates.
For all 5 cakes.
1 gallon of vanilla ice cream,
½ gallon of chocolate ice cream
approximately 2/3 of an 18 ounce bottle chocolate syrup
1 12 oz bag brownie bites
1 16 oz package of sandwich crèmes (most of which was discarded)
1 bottle Duncan Hines Amazing Glaze – Chocolate
1.5 bottle Duncan Hines Amazing Glaze – Vanilla
Decorating gel and icing in various flavors and colors
So, that’s my dad everyone. Even though he made these cakes in egg shapes, you can make your own ice cream cake in whatever shape you want. And as summertime is coming up, this treat would be perfect for any of your parties!