Friday, May 22, 2009

Baseball Ice Cream Cake

This is the cake I made for Jackson's 10th birthday. The recipe is from

1 package (10.75 oz.) frozen prepared pound cake or angel food cake, thawed (I used pound cake)
1 container (1.5 qt.) your favorite Breyers® All Natural Ice Cream, slightly softened (I used Kemp's New York Vanilla ice cream)
3/4 cup hot fudge topping (room temperature)
1 container (8 oz.) frozen whipped topping, thawed
1 jar (7-1/2 oz.) marshmallow cream
4 pieces thin red licorice (I thought I bought the thin red licorice, but I got home and found it was not; it worked anyway)
Red decorating gel
1 cup flaked coconut
1/2 tsp. green food coloring
1/4 tsp. water

Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.

Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.

Scoop 1/2 of the Breyers® All Natural Ice Cream into bowl (I filled the bowl about halfway), pressing to form an even layer.

Pour in room temperature hot fudge topping, leaving 1-inch border.

Scoop in remaining Ice Cream, pressing to form an even layer;

cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving. (I did not freeze the serving platter; it wasn't a big deal.)

Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap.

Spoon whipped topping into large bowl. Whisk in marshmallow cream until smooth. Frost cake with marshmallow mixture.

For Baseball Decorations, arrange licorice for "seams". Add "stitches" along seams using decorating gel.

Combine coconut, food coloring and water in resealable plastic bag until coconut turns green. Sprinkle around cake for "grass".

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