The other day I baked a cake and for some reason, it didn’t quite turn out well. Frankly, I have couple of guesses but let’s not get into that. It was supposed to be a two-tier cake and one of the cakes cracked so badly that it almost broke into half. It reminded me of the cracks you see on the roads in the movies after an earthquake…. ha ha.
Anyways, I was kinda glad that it happened, as I would not go out of my way to ensure that my cakes did not rise well or have ‘cracks’. So, this gave me the perfect opportunity to try out the options you have if your cake sank in the middle, cracked badly, was too dry, left-overs etc. etc. etc. When I started my search on the net, I was surprised to see the options available and I just settled on the ice cream sandwich cake.
I had baked a chocolate cake, so I chose a chocolate chip ice cream to go with it. I bet you will give this a try ‘cos you really don’t have to bake a cake and you can just buy a normal butter cake from the supermarket. Do let me know after you’ve tried it out 😊
- Cake – store bought or your own cake that didn’t turn out right 😉
- Ice Cream – any flavour, 1.2 litre
- Line an 8″x8″ baking pan with tin foil, so it goes up and over the sides of the pan. This would make it easy to lift the ice cream cake from the pan.
- Using your fingers, take the cake and crumble them. Meanwhile, leave the ice cream outside so that it softens.
- Split the cake crumbs into two parts. Spread the first part of the cake crumbs on the bottom of the baking pan, pressing the crumbs into place with the back of a spoon.
- Place the baking tin in the freezer for half an hour.
- Spread the softened ice cream onto the first layer of cake. Freeze for a few hours or overnight until the ice cream is set.
- Cover the ice cream with the remaining cake crumbs and press into place with the back of a spoon.
- Cover and freeze overnight.