Igloo Cake Food

IGLOO CAKE

Steps:

• Make cake: Preheat oven to 350° and grease an 8" cake pan and an 8" oven-safe bowl (with a completely rounded bottom) with cooking spray. Dust with flour, tapping out the excess. Prepare batter according to package instructions.
• Pour a little more than half of the batter into the bowl, then pour the remaining batter into the round pan. Bake until the cake in the cake pan is cooked through and a toothpick inserted into the center comes out clean, about 25 minutes. Continue baking the cake in the bowl until a toothpick inserted into the center comes out clean, about 10 minutes more. Invert cakes onto a cooling rack to cool completely.
• Dye the frosting blue with the blue food coloring. Using a serrated knife, level the cakes. Spread frosting over the entire surface of the round cake from the cake pan and place the cake from the bowl on top, larger side on the bottom. Cover the entire cake with frosting.
• Glue the cake donut halves together with frosting then press it onto the front bottom of the cake to make the entry way. Cover with frosting.
• Using kitchen shears, snip large marshmallows in half. Starting at the bottom of the cake, press the cut sides of the marshmallows into the frosting, packing them closely together in even rows. Continue until you reach the top.
• Snip mini marshmallows in half and press them into the doorway.
• Sift powdered sugar on top. Decorate with blue rock candy as desired.

IGLOO CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, 1 1/4 cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.
• Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.
• Coat an 8 1/2-inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one cake layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.
• One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice cream over cake in bowl; spread 1 1/2 cups chocolate ice cream on top. Continue layering ice creams, alternating 1 1/2 cups of each flavor, stopping 1/2 inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.
• Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about 1/2 cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basket-weave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake. If cake begins to soften, freeze 15 minutes.
• Using marshmallows, make the outline of the door. Using a smaller basket-weave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."

IGLOO CAKE

Steps:

• Unwrap 3 sandwiches. Place side by side on large plate to form a rectangle. Top with 1/2 cup of nondairy topping. Unwrap last 3 sandwiches and place on top of nondairy topping. Ice top and sides of sandwiches with nondairy topping. Freeze for 1 hour or longer. Spread berries over top of cake. Cut while frozen.VARIATION: Igloo Birthday CakePrepare as above, eliminate the strawberries. Top with 1 tablespoon of colored sprinkles.VARIATION: Animal Zoo Party CakePrepare as above, eliminate food decorations. Decorate top and sides with 20 animal crackers or teddy bear graham crackers.EXCHANGES1 1/2 Carbohydrate1/2 Saturated fatPYRAMID SERVINGS1 Starch1/2 Sugar1/2 FatNUTRITION FACTSCalories 146 Calories from Fat 40Fat 4 g Saturated Fat 3 gCholesterol 7 mgSodium 74 mgCarbohydrate 23 g Dietary Fiber 1 g Sugars 5 gProtein 3 g

IGLOO CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes. Cool completely. Remove cupcakes from liners., Place one cupcake on a serving plate, top side down. Cover completely with 1/4 cup whipped topping. Cut a large marshmallow crosswise in half. Cut each half with an apple corer to make an igloo entrance; press against cupcake., Starting at the bottom, cover entire cupcake with rows of miniature marshmallows, forming an igloo. Repeat with remaining cupcakes. If desired, decorate with coarse sugar and icing decorations.