Funfetti Cake Batter Ice Cream Cake

10 Apr

This past weekend we celebrated my dear friend’s birthday. It was a wonderful evening and it reminded me that birthdays really are important.

“Birthdays need to be celebrated.  I think it is more important to celebrate a birthday than a successful exam, a promotion or a victory.  Because to celebrate a birthday means to say to someone ‘thank you for being you’.  Celebrating a birthday is exalting life and being glad for it. On a birthday we do not say ‘thanks for what you did or said or accomplished’ no, we say ‘thank you for being born and being among us’.

On birthdays we celebrate the present.

photo-7

We do not complain about what happened or speculate about what will happen but we lift someone up and let everyone say ‘we love you’.  Celebrating a birthday reminds us of the goodness of life and in this spirit we really need to celebrate people’s birthdays every day by showing gratitude, kindness, forgiveness, gentleness and affection.

These are ways of saying ‘it’s good that you are alive’; ‘it’s good that you are walking with me on this earth’, let’s be glad and rejoice.

This is the day that God has made for us to be and to be together.” 

Henri Nouwen

Funfetti Cake Batter Ice Cream Cake

Ingredients: 

1 box funfetti cake mix  (Plus ingredients listed on the back of the cake mix or you can also do the homemade version)
Cake batter ice cream (I used Blue bell-birthday cake)
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 1/2 Cups confectioners’ sugar
3 Tablespoons milk
1 Tablespoon pure vanilla extract
A pinch of salt
Rainbow sprinkles

Instructions:

  1. Make the funfetti cake according to the box directions. Make 2 layers in either an 8 or 9 inch pan. 
  2. While the cakes are cooling, allow ice cream to soften. Once the cakes have cooled completely, begin assembling the cake. Using a spring form pan, plate or cake carrier (I used a cake carrier), put one layer of the funfetti cake onto the surface. Spread softened ice cream on top of the first cake layer. You can use as little or as much ice cream as  you’d like. Once a layer of ice cream has been spread on the cake, place the second cake layer on top of the ice cream. Freeze for several hours until hard.
  3. To make the frosting, use an electric mixer fitted with the paddle attachment. Whip butter for 8 minutes on medium (I used level 4 on my kitchen aid). Butter will become very creamy and pale.
  4. Add in the sugar, milk, vanilla extract and salt and mix on a low speed for 1 minute, then on medium for 6 minutes. Frosting will be very fluffy, light and creamy.
  5. Remove cake from the freezer. Using a knife scrape off any excess ice cream. Place 1 cup of frosting on top of the cake  and spread evenly with a small offset palette knife. Continue to spread evenly and work your way down the sides until you have a thin layer of frosting over the entire cake. Freeze until set, about 30 minutes.
  6. Remove from the freezer and cover cake with a final layer of frosting. Sprinkle until your heart’s content. Enjoy!
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