To Prep







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Easy rainbow ice-cream cake

    • Method
    • Notes
    1. Step 1

      Line the base and sides of an 11 x 20cm (base measurement) loaf pan with baking paper, allowing 2 long sides to overhang. Combine the cream and condensed milk in a large jug.

    2. Step 2

      Pour one-sixth of the cream mixture into a small bowl. Use electric beaters to beat until soft peaks form, do not over-beat. Add one of the food colourings, adding a few drops at a time and stirring until vibrant in colour. Spoon into the prepared pan and smooth the surface. Place in the freezer for 1 hour to chill or until firm.

    3. Step 3

      Repeat step 2, in 5 more batches, with the remaining cream mixture and 5 different food colourings to make 5 more layers.

    4. Step 4

      While the last layer of ice-cream is still a little soft, cover with the cake, trimming to fit. Freeze overnight.

    5. Step 5

      To remove the ice-cream cake, place the pan on a hot cloth for 30 seconds. Use the paper to pull the cake out of the pan. Place, cake-side down, on a platter. Press hundreds and thousands on the top of the cake.

    We used Wilton Icing Colours concentrated pastes in Red Red, Violet, Sky Blue, Golden Yellow, Rose and Leaf Green. You can purchase these pastes online at cakedecoratingsolutions.com.au

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