Baking

Igloo ice-cream cake

A cute little wintery ice-cream cake that the children will love.
gLooic e-Creamc ake
1 Item
1H

Ingredients

Method

1.Preheat oven to 150°C/300°F. Grease and flour pudding steamer and one hole of the muffin pan.
2.Make cake according to directions on packet. Pour ½ cup mixture into muffin pan hole; bake about 35 minutes. Pour remaining mixture into pudding steamer; bake about 1¼ hours. Turn muffin, top-side up, onto wire rack to cool. Stand cake in steamer 5 minutes before turning onto wire rack to cool.
3.Position large cake on baking paper on a flat surface, position muffin against cake for igloo entrance. Using a small sharp serrated knife, shape the large cake into a more rounded shape, shape muffin into a rounded tunnel shape; hollow out a doorway in the muffin. Freeze cake on a metal tray for at least an hour.
4.Protect hands by using cotton and latex gloves together; working quickly mould and shape handfuls of ice-cream over cakes until the ice-cream is about 1cm (½-inch) thick all over. You will need to return the cake to the freezer several times during the shaping of the igloo. When the whole igloo is finished, freeze until firm.
5.Use the side of a plastic ruler or the blunt side of a large heavy knife blade to mark the blocks of ice on the igloo.
6.Position igloo on cake board or stand; sprinkle with coconut, mark the blocks again if necessary. Position penguins just before serving.

Equipment: 2.25 litre (9-cup) metal pudding steamer, 6-hole (¾ cup/180ml) texas muffin pan, 30cm (12-inch) round cake board or cake stand, pair of disposable cotton and latex gloves and a plastic ruler. This is a great cake to make ahead, it can be completed and frozen, except for the coconut and penguins, at least a week before the party. Use regular ice-cream, not one high or low in fat. Buy small plastic toy penguins or make your own by moulding coloured ready-made white icing.

Note

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