Em here, so I was in the middle of working on my doily project from yesterday that I promised I would show results of, when it started POURING! Hallelujah!! (We really need the rain.) Anyways so now I probably have to do it tomorrow :( But on the bright side it opens up my time to write this awesome Pinstrosity from Andrea! It was her hubby's birthday, and he doesn't like cake (who does this guy think he is, jk jk my hubby doesn't like cake either. What the heck men?! Oh well, more for us :) ) and so she decided to be an awesome wife and make him and ice cream sandwich cake, that's right folks and ICE CREAM SANDWICH CAKE! So here is the original:
The Original
**Some comments brought it to our attention, that the website above is not the original, it is however the website that Andrea got her recipe from, just to give credit where credit is due, here is the other website that features this particular picture AND recipe: http://www.justapinch.com/recipe/ice-cream-sandwich-cake-by-donna-prouty-candibaby#.T5QPpoolGXG.pinterest Thank you readers for giving us this info!!**
Can I get an amen?! Amen! Here is how Andrea's turned out... :(
The Pinstrosity
Sad day!!! She said she followed the directions to a "T" and stuck it in the freezer in a cake container so it would be a, TA DA Surprise! And everyone's faces were surprised, but no the good kind... when she pulled off the top and the above is what she saw...
Tips:
The original says to layer the 8 ice cream sandwiches, top it with the cool whip, then the fudge drizzle and M&M's (are you drooling yet?) and repeat for all the layers. After you are done with assembly place it in the freezer for 3 hours. Seems simple enough right? Well seeing as cool whip is not solid by any means I would say the fault lies there, or Andrea;s freezer perhaps. Here's what I would do, however this version is more time intensive.
Take the ice cream sandwiches out of the freezer, top with toppings but only do the first layer, put in the freezer for an hour. Then pull it out and do the next layer at lightening speed, and freeze for an hour, and so on and so forth. I don't think that Andrea did anything wrong, the ingredients are just extremely time and heat sensitive...you have to keep it cold or it will turn out like Andrea's did, which she said her family ate, so all in all not so bad. But save your ego a low blow and freeze in between layers just to be on the safe side. Freezing between layers, and inserting all ingredients in their proper holding place (fridge, freezer, Arctic Circle, what have you) will not only insure that no melting happens, but I think it will make it easier to assemble as everything won't be falling apart on you...
Oh and to add, I might also point out that Andrea's freezer may be to fault here, it may not have closed all the way, been cold enough, or it could have been in a warm spot (weird but I had a freezer that did that), possibilities to think about, and a warning to future ice cream sandwich cake makers, check your freezer!!!
Let me know if anyone had a similar experience, we love your feedback, now the rain has stopped, which means I have some doilies to see to! Happy Wednesday!
-Emilee
hmmm my hubby would totally dig this. will try this in my deep freezer though. also using the "original pin" above i read throught the comments and she said she used an image/pin off of pinterest herself and linked. when you go to pinterest and find that particular image the directions say to freeze for 6 hours. that's a big difference.
ReplyDelete-Lisa
the original was not the original! lol...in the comments she admitted to taking the photo from pinterest. I found the recipe on http://www.justapinch.com/recipe/ice-cream-sandwich-cake-by-donna-prouty-candibaby#.T5QPpoolGXG.pinterest as well, and while the recipe followed said to use softened ice cream sandwiches, the other does not, which I feel might have contributed to the pinstrosity! I would also think maybe partially freezing the cool whip would help (as in just enough to be solid, but not so much it's impossible to spread) or to save on time, you could freeze all the layers separately and combine them once frozen. Of course, this would also take up more room in the freezer and might not always be possible.
ReplyDeleteI first saw this ice cream sandwich cake in a Schwan's catalog about 4 years ago and decided to make it with my roommates. Mine turned out great! The only problem was that one side fell over after being out of the freezer for a few minutes, but it held up pretty well. https://www.facebook.com/photo.php?fbid=39722978384&set=a.31976568384.40830.785528384&type=3
ReplyDeleteI am stilling laughing at how this turned out. HA!
ReplyDeleteI had the same thing happen with an ice cream pie. I made a cake like this a few weeks ago and found the secret lay in freezing between layers, but also in assembling it in a loaf pan that was lined with plastic wrap. It stayed together, but was also easy to lift out. I would also recommend freezing overnight before serving so everything solidifies nicely.
ReplyDeleteMy friend made one on the weekend with caramel and it turned out great.
ReplyDeleteThe original recipe also calls for canned whipping cream rather than Cool Whip. I imagine that could contribute to a difference in the firmness of the frozen layers. Also original recipe calls for freezing 6 hours on an uncovered plate as opposed to 3 hours in a container with a lid. Freezing a lidded container would mean the food inside is insulated and would take even longer to freeze firm.
ReplyDeleteI made this in a 9X13 pan. My husband helped me unwrap all of the ice cream sandwiches while they were frozen solid and I worked fast. As soon as I was done, into the freezer it went. The cake was so hard when I went to serve it that I had to let it sit out on the counter for about 10 minutes before I could cut it.
ReplyDeleteI actually think of the fact that she put it in a covered cake pan before she put it in the freezer. All the air in the cake pan would have worked as an insulating layer. Instead of the cold air of the freezer working to keep the cake cool, it had to cool the cake pan, then the air inside the cake pan, then the cake. Might be enough to throw things off a bit.
ReplyDeleteI've done this one twice, it uses fudge and pudding for the layers between ice cream sandwiches so it holds together better.
ReplyDeletehttp://www.kraftrecipes.com/recipes/oreo-fudge-ice-cream-106562.aspx
I just found your blog on Pinterest and I LOVE IT!!! I'm laughing SO HARD!!! I'm your newest follower.
ReplyDeleteI have made this with great success. Mix a packet of jello instant pudding with either a tub of cool whip or three cups of homemade whipped cream. I like to add in slices of VERY ripe banana-think banana pudding style.
ReplyDeleteYou can get very creative with the flavors-pistachio pudding, banana, chocolate, butterscotch, etc.
New follower. I love your blog. I have learned something from every post and they make me laugh.
ReplyDeleteI made one of these and it didn't set up either. The top was a wash of colored m&m's. Luckily it isn't hard to please 5 year olds with ice cream and candy, so it all worked out ok.
ReplyDeleteWe make these all the time and they turn out
ReplyDeleteI;ve made this in a 9x13 cake pan. I unwrap all the ice cream sandwiches, then do two layers and freeze it with no cover for a couple hours and it turns out just fine. I made sure i didnt push down too much on the top layer so the coolwhip could sit up. I think its all in how long you freeze it.
ReplyDeleteI did this and only did two layers. I forgot to check the amounts of the ingredients before I went to the store so I only had half as much cool whip. So my layers stayed together quite well. I also put mini PB cups and caramel on it!
ReplyDeleteMy husband made this for me on my birthday. Worked fine.
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