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Cotton Candy Ice
Cream Cake 

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Cotton Candy Ice Cream Cake

Published on February 7, 2022
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Cook Time: 50 minutes
Serving Size: 10 servings
Ingredients:
    For the Cotton Candy Ice Cream Cake:
    • 429g all-purpose flour
    • 265g caster (superfine) sugar
    • 3 tsp baking powder
    • 1/2 tsp salt
    • 125g unsalted butter, softened
    • 375ml of milk
    • 125ml vegetable oil
    • 2 tbsp Greek yogurt (can substitute with sour cream)
    • 1 tsp vanilla extract
    • 2 large eggs
    • 1 tsp fairy floss/cotton candy flavouring
    • 2 drops Americolor deep pink food gel
    • 2 drops Americolor sky blue food gel
    • Sprinkles
    For the Pink Cotton Candy Ice Cream:
    • 600ml whipping cream
    • ¼ cup powdered sugar
    • 1 big bunch of pink cotton candy (or any color you like)
    For the Blue Cotton Candy Ice Cream:
    • 600ml whipping cream
    • ¼ cup powdered sugar
    • 1 big bunch of blue cotton candy (or any color you like)
    For the Cream Topping:
    • 200ml whipping cream
    Instructions:
      For the Cotton Candy Ice Cream Cake:
      • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper.
      • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
      • Add the softened butter and mix until it resembles a fine sand-like texture.
      • Add the milk, oil, cotton candy flavor, Greek yogurt, eggs, and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
      • Split batter into two bowls. Color on with blue food gel and the other with pink food gel and mix until well combined. Transfer each color to a separate piping bag.
      • Fill two by piping squiggly lines of batter alternating between two colors in the 8” cake tins.
      • Bake for 45 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.
      • To construct ice cream cake add the blue ice cream onto a cake stand.
      • Add first cake layer on top of that, followed by the pink ice cream and finish with the second cake layer.
      • Pipe some swirls of cream on top of the cake and finish with some sprinkles.
      For the Pink Cotton Candy Ice Cream:
      • Add cream, powdered sugar and cotton candy to a large mixing bowl and use a hand mixer to whip to soft peaks.
      • Add pink cotton candy and fold through.
      • Add each one to a 7” cake tin lined with plastic wrap. Freeze overnight.
      For the Blue Cotton Candy Ice Cream:
      • Add cream, powdered sugar and cotton candy to a large mixing bowl and use a hand mixer to whip to soft peaks.
      • Add blue cotton candy and fold through.
      • Add each one to a 7” cake tin lined with plastic wrap. Freeze overnight.
      For the Cream Topping:
      • To prepare cream add cream and cotton candy flavoring to a large mixing bowl.
      • Whip to stiff peaks using a hand mixer.
      • Transfer to a piping bag fitted with a Wilton 1M piping tip.

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