Ice cream cake Los Angeles, the delights of the size of a bite are the latest craze. Cake Pops is a whimsical dessert trend. Cake and ice have always been a game in heaven. Put all this together and you have "Ice Cream Cake Pops!" They are easy to make, fun to eat and perfect to share. "
I will show you how to make ice cream cake. Ice cakes can be prepared with almost every taste of ice cream. The only thing you need to start is a tray with leaves (one that easily fits in your freezer) and a round scoop of ice cream.
Tip: use the ice balls for the pallets by using a small round ice cream coupe as shown in the image below. About 2 inches in diameter. As a Californian girl I have always supported my local farmers, so I made ice cream together with Real California Milk for the summer.
California ice cream is sold nationwide and can be identified with the Californian milk stamp on the box. Believe it or not, California is indeed the leading ice cream manufacturer! Last year the state produced 131 million gallons of ice.
After you have removed the ice for the bursts, freeze it again before proceeding to the next step. That is very important! If the balls are too soft, it will be very difficult to roll them into the cake. I tried this recipe for a 108-degree day in Los Angeles. If I do it here, you can do it anywhere!
Tip: I like to place my tray and ice cream spoons in the freezer before I start. So they are already cold when I want to get out of the ice balls. This is the fun part! Ice cream in your favorite "cake"
"Here are three options: Red Velvet Cake, German Chocolate Cake and Birthday Cake Red Velvet is made with a combination of red velvet cake and grated white chocolate, I like to use vanilla ice cream.
German chocolate is made with German chocolate cake, coconut and nuts. Chocolate ice cream works well for this option. The birthday cake is rolled in white cake crates and then rolled in splashes of different colors.
Tip: roll out the ice cream on the birthday cake. First divide the cake and stir in the splashes. When you combine the splashes and the cake crumbs, the colors bleed. You have to work fast, but when the ice balls are completely frozen, you have a few precious minutes to gently roll them with your hands into the coatings of the cake. Once the balls are covered, they freeze again. Add a cake bar for serving. These are three of my favorite cakes that have been transformed into Ice Cream Cake Pops!
Red velvet, German chocolate and birthday cake. Feel free to be creative and use your favorite cake as inspiration for an ice cream cake! Cake sticks are in the back-up of your supermarket, near cake-decorating supplies.
For crumbled cake, you can use leftover muffins or cake pieces without frosting. If you want to prepare a large proportion of the ice cream cones, prepare a pie mix according to the instructions on the package to finish and chop the cake. Take a ball of 2-inch vanilla ice cream, place it immediately on a dish and freeze again.
Combine red velvet cake and grated white chocolate in a small bowl. When the ice is completely frozen, remove it from the freezer and quickly roll the red velvet mixture. Place the cake stick and freeze again until ready to serve. 1 Ice Cream Cake Pop Take a ball of 2-inch chocolate ice cream, place it immediately on a sheet and freeze again.
Combine pieces of German chocolate cake, grated coconut and fries in a bowl. When the ice is completely frozen, take it out of the freezer and roll the German chocolate mixture quickly.
Place the cake stick and freeze again until ready to serve. 1 Ice Cream Cake Pop Take a ball of 2-inch vanilla ice cream, place it immediately on a baking tray and freeze again. Put the grated white cake in a small bowl and put it in another small bowl.
When the ice completely freezes, take it out of the freezer and quickly roll up the remains of the white cake, followed by sparks that do not mix. Place the cake stick and freeze again until ready to serve. 1 ice cream pop in front.