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CRAFTY VISIONS Newsletter - Summer 2007
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Neapolitan Ice Cream Cake

Ingredients
1 layer chocolate 8" cake
1 layer yellow 8" cake
1 pint each chocolate, strawberry and vanilla ice cream
1 large tub frozen topping
Red food coloring
Serving plate
Waxed paper
3 Bamboo skewers
  • Preparations:
  • Slice each layer of cake in half horizontally*.
  • Freeze the cake layers before you begin assembling the cake.
  • Soften all ice cream**

Directions:

Place one layer of chocolate cake on the plate.

Spread the Strawberry ice cream to completely cover the chocolate layer.

Place one yellow cake layer on top of the vanilla ice cream. Cover the yellow cake with the strawberry ice cream.

Place the second chocolate cake layer on top and cover with the vanilla ice cream. Place the remaining yellow cake layer on top*** and place in the freezer. Allow to rest in the freezer loosely covered for at least 2 hours.

Cut strips of waxed paper and place them under the edge of the cake to preserve the serving plate.

Add a few drops of red food coloring to the frozen topping and mix through to tint pale pink. Frost the entire cake sides and top with the frozen topping. Wrap loosely using the end of the skewers to hold the waxed paper off of the cake.

Remove from the freezer 15 to 20 minutes before cutting depending on the temperature. Cut thin slices giving each serving a piece with layers color of cake and ice cream.

Option: The cake can be made using purchased tube or loaf cakes instead of a round cake. *Use a fine wire wrapped around the layer cake, cross the ends an pull to slice the layer in half.

**Ice cream can be softened quickly in the microwave by micro waving on high for 20 seconds.

*** You may insert 3 bamboo skewers through the entire cake from top to bottom to prevent the layers from slipping. Remove the skewers when serving the cake.


CRAFTY VISIONS Newsletter - Summer 2007
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