Thursday, August 25, 2011

Pool Party Cake

Pool Party Cake
1/2 gallon ice cream (any flavor)
1-1/3 8.5 ounce packages fudge sticks (chocolate or peanut butter)
2 cups heavy cream
1/4 cup sugar
1/2 teaspoon vanilla extract
Blue food coloring
Gummy rings
Decorators' frosting
Begin by making the ice cream base of the pool cake. Let the ice cream soften at room temperature for 15-20 minutes, then spoon it into an 8 inch round springform pan, soufflé dish, or plastic container. Pack the ice cream into the mold and smooth out the top. Cover with plastic wrap and freeze for at least 4 hours or overnight.
After the ice cream has frozen solid, unfold it by dipping the container quickly into a pan of hot water; if necessary, you can also loosen the edges of the ice cream with a knife. Invert the mold onto a large plate and carefully lift off the pan to reveal the ice cream cake.
Carefully place the fudge sticks (alternate plain and chocolate-peanut butter) along the sides of the ice cream pool cake, the cookies will resemble the panels of an aboveground pool. Return the cake to the freezer while you prepare the whipped cream.
To make the blue whipped cream waves, pour the cold heavy cream into a bowl. Beat with an electric mixer until the cream begins to thicken and soft peaks form. Add the sugar and vanilla extract and beat until stiff. Mix in several drops of blue food coloring. Frost the top of the frozen cake with the blue whipped cream, then return it to the freezer for 15-30 minutes or until set.
Next, turn the cake into a bustling pool with gummy ring inner tubes, Gobstopper beach balls, paper umbrellas, and plastic swimmers. Add a licorice ladder with licorice rungs (use decorators' frosting to glue it together).
For best results, serve pool cake immediately and do not let it stand at room temperature for long. Store leftovers in the freezer.
Recipe and picture from

No comments:

Post a Comment