Ingredients
CAKE
- 1 1/2 qt.
store-bought vanilla ice cream
- 2 c.
red, white, and blue sprinkles, divided
Unsalted butter, for pan
- 2
(15.25-oz.) boxes vanilla or white cake mix, plus ingredients called for on box
Red and blue gel food coloring
ICING
- 2 tsp.
unflavored gelatin
- 3 c.
heavy whipping cream, cold
- 1 c.
(115 g.) confectioners’ sugar
- 2 tsp.
pure vanilla extract
Red and blue gel food coloring
Red, white, and blue sprinkles, for decorating
EQUIPMENT NEEDED
- 3
(9") round pans
- 2
piping bags with star tips
How to:
Directions
CAKE
- Step 1Line a 9" cake pan with plastic wrap. Let ice cream soften in refrigerator, about 15 minutes.
- Step 2Transfer ice cream to a large bowl and fold in 1 cup sprinkles. Spread in an even layer in prepared pan. Freeze at least 2 hours or up to overnight.
- Step 3Meanwhile, butter 2 (9") round pans. Line bottoms of pans with parchment. In a large bowl, prepare cake mix according to package directions. Divide cake batter between 2 large bowls. Gently fold in red food coloring into 1 bowl, then blue food coloring into second bowl until desired color is reached. Pour red batter into one prepared pan, then blue batter into the other.
- Step 4Bake cakes according to package directions. Let cool.
- Step 5Using a cake leveler or a serrated knife, level tops of cakes. Place blue cake on an 11" cardboard cake round or other movable work surface (you need to be able to pick up the cake and take it in and out of the freezer). Invert ice cream disc onto cake, then remove plastic wrap. Top with red cake layer. Freeze until ready to use.
FROSTING
In a small heatproof bowl, whisk gelatin and 3 tablespoons cold water. Let solidify 5 minutes.
Meanwhile, in a large (preferably chilled metal) bowl, using a handheld mixer on medium-high speed, beat cream, confectioners’ sugar, and vanilla until thickened but not yet reached soft peaks.
Microwave gelatin until it just liquifies but isn’t yet hot, 5 to 10 seconds.
With the mixer on low speed, drizzle gelatin into cream mixture. Slowly increase speed to medium-high, then continue to beat until stiff, fluffy peaks form.
Transfer 1 1/2 cups frosting to a medium bowl. Fold in red gel food coloring until desired color is reached. Transfer 1 1/2 cups frosting to another medium bowl and repeat with blue gel food coloring. Cover and refrigerate until ready to use.
Transfer 2 cups white frosting to a medium bowl or airtight container, cover, and refrigerate until ready to use (we’ll use the remaining white frosting in the next step).
Working quickly and using an offset spatula, spread remaining white frosting in a thin layer over cake (this is the crumb coat; it’s okay if some cake crumbs are in the frosting). Freeze to set, about 30 minutes.
Working quickly, completely coat cake with reserved 2 cups white frosting. Decorate with sprinkles as you like, gently pressing to adhere, then return cake to freezer.
Fit 2 piping bags with star tips (I used an 828 open star piping tip) and fill with red and blue frosting. Pipe alternating red and blue rosettes on top of cake.
Freeze until ready to serve. It’s best if allowed to freeze overnight.
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