Kawaii Ice Cream Cake_lc.jpg
food

Kawaii Giant Ice Cream Cake

A giant chocolate mint cake with fondant decorations

Ingredients

  • Cake
  • 525g (4.5 cups) plain (all-purpose) flour
  • 675g (3 ½ cups) caster (superfine) sugar
  • 150g (1 ½ cups) cocoa powder
  • 1 ½ tsp bicarbonate of soda (baking soda)
  • 1 ½ tsp fine salt
  • 525g (2 1/3 cups) unsalted butter, softened
  • 6 large eggs, at room temperature
  • 525 ml (2 ¼ cups) full-cream (whole) milk
  • Peppermint Frosting
  • 2 batches vanilla-flavoured American buttercream frosting
  • 1 tsp peppermint extract
  • 5 drops teal food gel
  • Waffle Frosting
  • 1 batch vanilla-flavoured American buttercream frosting
  • 2 drops orange food gel
  • 2 drops brown food gel
  • Chocolate Frosting
  • ¼ batch vanilla-flavoured American buttercream frosting
  • 2 tbsp cocoa powder
  • Fondant decorations
  • 100g dark pink fondant
  • 20g dark green fondant
  • 50g white fondant

Steps

  1. Cake
  2. Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray three 15cm (6 inch) cake tins with oil spray and line the bottoms with baking paper. Spray a 6-inch half sphere cake tin with oil and line the bottom with baking paper. Set aside.
  3. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
  4. Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
  5. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.
  6. Divide the cake mixture between the four tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
  8. Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
  9. Peppermint frosting
  10. Add peppermint extract and teal food gel to the frosting. Mix until well combined.
  11. Waffle Frosting
  12. To prepare the waffle frosting add the orange and brown food gel to the frosting and mix until well combined.
  13. Chocolate Frosting
  14. Add cocoa powder to frosting and mix until well combined.
  15. Fondant Decorations
  16. To make the cherry roll the pink fondant into a ball and make a small indent on the top with your finger. To make the stem roll the dark green fondant into a long snake shape. Cut off one end and allow to dry for 1 hour. Make a little hole at the top of the cherry and stick the thicker end of the green stem in it. You make need water to help it stick to the cherry. Set aside to dry for 3 hours.
  17. To make the eyes roll out the black fondant and use the end of a large round tip to cut out two circles. To make the shine in his eyes cut out 4 round circles of white fondant. Add a little dab of water onto the black discs where you’ll stick the white fondant discs. Set aside to dry.
  18. To make the smile roll out a long snake of black fondant and shape into a ‘U’ shape. Set aside to dry.
  19. Cone Cake
  20. To make the cone you’ll need 2 of the 6-inch cakes. To make the ice cream on top you’ll need one of the 6” cakes and the sphere cake. Let’s begin with the Cone.
  21. Add a little blob of peppermint frosting onto an 8” cake board. Place on 6-inch cake on top and firmly press down to help it stick to the cake board. Pipe a ring of frosting on top of the cake and fill with more frosting. Place the next layer of cake on top.
  22. To crumb coat the cake, add frosting on top of the cake and on the sides and use a small offset spatula to smoothen out. It doesn’t need to look perfect but get it as smooth as you can. Place 3 bubble tea straws in the cake making sure to cut off any excess straw that may be sticking out. Chill for 1 hour.
  23. Use a sharp knife to cut out a shallow 5” circle on top of the cake You’re going to use that as a guide to cut out an angle shape from the top of the cake to the bottom of the cake to five us a cone shape. Once you’ve gone around the cake and cut away the excess cake. Crumb coat the cake again. Chill for 1 hour.
  24. Add a blob of waffle frosting on top of the chilled cake and place a cake board on top. Place your hand under the bottom cake board and another hand on top of the top cake board and flip the cake around so the narrow side of the cone cake is now on the bottom. Carefully take the top cake board off the top of the cake.
  25. To add the final layer of frosting add the waffle frosting on top of the chilled cake and use a small offset spatula to smoothen out. Place a 6” cake board on top and then add more waffle frosting on top. Smoothen that out again. What we’ve just done is add a support structure in the cone cake so that when we place the ice cream cake on top, it won’t cause the cone cake to collapse.
  26. Add waffle frosting around the sides of the cake. Use a bench scraper or cake scraper to smoothen out the frosting on the sides of the cake and on top. You’ll need to hold the bench scraper on an angle when going around the sides of the cake. Set aside to chill for another hour.
  27. To finish off the waffle cake fit the end of a piping bad with a small round tip. Use a ruler to indent lines into the cake, crisscrossing each other. You’ll use those as guides to pipe the final waffle details.
  28. Stick the eyes and mouth onto the waffle cake and set aside to chill while you move onto the ice cream cake.
  29. Ice Cream cake
  30. Pipe a blob of peppermint frosting on top of a 8 inch cake board and place the remaining 6 inch cake on top. Pipe a ring of frosting around the cake and fill with more frosting. Use a small offset spatula to smoothen out. Place the half sphere cake on top. Crumb coat the cake and set aside to chill.
  31. Use a sharp knife to cut out some of the bottom of the cake. Cover with a thin layer of frosting and chill.
  32. Add another layer of peppermint frosting around the outside of the cake. And use a small offset spatula to smoothen out as best you can. This is the final layer of frosting. Get it as smooth as you can. Chill for 2 hours.
  33. Assembly
  34. Use the sharp end of a skewer to make some drip indents. Fit the end of a piping bag with a small round tip and frost along the lines you just created. Fill in the lines with more frosting. Use a small offset spatula to smoothen the drip shapes out. It doesn’t need to look perfect but get it as smooth as you can. Chill in the fridge
  35. Pipe a small blob of frosting (any) on top of the cone and smoothen it out slightly with a spatula. Carefully take the ice cream cake off the cake board with a large offset spatula and transfer to the top of the cone cake.
  36. Pipe some green frosting around the bottom of the ice cream and then roughly shape using a spatula
  37. Use a spatula to cut off some of the frosting from the chocolate frosting. Fit the end of a piping bag with a large open star tip and frost a swirl of vanilla buttercream frosting on top of the ice cream. Finish by adding the fondant cherry.