Rainbow Ice Cream Cake Recipe

Ingredients

• 485g plain flour
• 250g unsalted butter
• 2 tsp baking powder
• 450g caster sugar
• 7 egg whites + 1 whole egg
• 3 tsp vanilla extract
• 370ml buttermilk
• Assorted rainbow gel food colours
• For the ice cream filling
• 200g condensed milk
• 500ml double cream
• 1 tbsp vanilla extract
• For the buttercream
• 200g butter
• 400g icing sugar
• 1 tsp vanilla pod paste
• Sprinkles to decorate

Method

1. To make the ice cream layer, whisk together the condensed milk, double cream and vanilla until thick. Pour in to a cling film-lined cake tin the same size as the ones you’re going to bake the cakes in.

2. Grease and line two 10-inch cake tins.

3. Cream together the butter and sugar until pale and fluffy, slowly add in the egg whites and yolk and continue to beat until creamy. Add the vanilla. It might look a little split at this stage but keep going.

4. Sift together all the dry ingredients. Starting and ending with the dry ingredients, alternate adding dry ingredients and buttermilk to the mixture.

5. Using an ice cream scoop, divide the batter in to 5 bowls and colour each with the gel food colouring. Pale pastels or bright and vibrant - it's up to you.

6. Once your colours are combined, use an ice cream scoop to divide each colour in to the tins in concentric circles, so one colour on top of the other. I went in this order: green, purple, yellow, pink and blue.

7. Bake in a preheated oven at 180°C for 25-35 minutes depending on your oven, or until a skewer poked into the middle comes out clean. Remove from the oven and cool completely before wrapping in cling film and freezing.

8. To make the buttercream, place the softened butter in a stand mixer and beat until pale. Slowly add the icing sugar and vanilla and continue to beat for around 5 minutes until really light.

9. If you need to trim the tops of your cakes, do that now.

10. To assemble the cake, take a cake board, take your first sponge and top it with the ice cream layer you froze earlier, removing all the cling film. Top with the second layer of sponge. 

11. Ice the whole cake with buttercream, filling in any gaps as you go. Decorate the edges with sprinkles. Freeze. Remove from the freezer 20 mins before you want to serve.

For more recipes check out

http://www.foodnetwork.co.uk/recipes

mmmmmmmm chocolate time!!! me thinks

Hi,

All and Happy Saturday

I hope you are all well, I am having a fun packed day of sorting out some of my Etsy makes, doing some photography for the items and sorting out my listings.

I think i will take some time out this afternoon and make some brownies this afternoon!!

What's everyone else up to?

Sharing the recipe for the brownies

http://www.bbcgoodfood.com/recipes/1223/bestever-brownies

Ingredients

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

• Method

  1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
  3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.
  4. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
  5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.
  6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.
  7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  8. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.