Champagne Funfetti Ice Cream Cake Food

CHAMPAGNE FUNFETTI® ICE CREAM CAKE

Champagne Funfetti® Ice Cream Cake image

Layers of champagne Funfetti® cake sandwich your favorite ice cream and toppings in this 20-layer celebration cake. Serve with plenty of champagne.

Provided by Ashley Baron Rodriguez

Categories Desserts Cakes Birthday Cake Recipes

Time 5h45m

Yield 20

Number Of Ingredients 15

Ingredients

1 cup unsalted butter, at room temperature
3 cups white sugar
8 large egg whites
4 ½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking powder
2 ½ teaspoons sea salt
2 cups Champagne
⅓ cup multicolored candy sprinkles
1 tablespoon vanilla extract
1 (8 ounce) jar hot fudge topping
3 (1.75 quart) containers vanilla ice cream, softened
1 (8 ounce) jar caramel ice cream topping
1 (7 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
3 cups heavy whipping cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
Cut each cake in half horizontally, creating 10 rounds.
Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

Nutrition Facts : Calories 862.1 calories, Carbohydrate 112.5 g, Cholesterol 138.1 mg, Fat 40.8 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 24.6 g, Sodium 621.8 mg, Sugar 73.3 g

COCONUT-FUNFETTI ICE CREAM CAKE

Coconut-Funfetti Ice Cream Cake image

Who knew melted ice cream could make such a delicious cake? This is lightly flavoured with coconut and is a hit at parties... it's fabulous for making cake balls too!

Provided by YummySmellsca

Categories Dessert

Time 55m

Yield 1 9x5" pan, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups vanilla ice cream, softened (Haagen Dazs is GF)
1 egg
1/2 teaspoon coconut extract
1/2 tablespoon gluten-free vanilla extract
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca starch
1 teaspoon guar gum
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup nonpareils (Wilton and Cake Mate are GF) or 1/4 cup round candy sprinkles (Wilton and Cake Mate are GF)

Steps:

Preheat the oven to 350F and grease a 9x5" loaf pan.
Beat the ice cream, egg and extracts until very creamy and soft.
Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
Fold in the nonpareils.
Spread in the pan and smooth the top.
Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
Cool completely in the pan before turning out.

Nutrition Facts : Calories 111.3, Fat 3.8, SaturatedFat 2.1, Cholesterol 27.6, Sodium 312.7, Carbohydrate 16.7, Fiber 0.8, Sugar 6, Protein 2.4

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