Fondant Wedding Ice Cream Cake
A stunning wedding ice cream cake covered in fondant, blending beauty and indulgence in one unforgettable dessert.
Ingredients
- 4 cups vanilla ice cream softened
- 2 cups chocolate ice cream softened
- 1 package fondant enough to cover the cake
- 2 tbsp powdered sugar for dusting
- 1 tbsp corn syrup for attaching fondant decorations
- Food coloring optional for design
- Edible glitter optional, for some sparkle
Instructions
- Layer Ice Cream: Alternate scoops of softened ice cream in the 9-inch round cake pan.
- Freeze: Place the pan in the freezer for 4-5 hours to set the ice cream layers.
- Prepare Fondant: Roll out fondant and color it to match your wedding theme.
- Cover the Cake: Once the ice cream is frozen solid, cover it with the fondant, smoothing the surface.
- Decorate: Use fondant tools to create elegant designs or the couple's initials for that personal touch.
- Freeze Again: Return the cake to the freezer to ensure it holds its shape and stays firm.
- Serve: Let it thaw for a few minutes, slice, and serve the cold, creamy indulgence.
Notes
Nutritional Values (Per Serving):
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals (Per Serving):
- Vitamin A: 10%
- Calcium: 12%
- Iron: 4%
- Vitamin D: 5%
- Vitamin C: 2%
Additional Notes/Tips:
- Keep the fondant layers smooth and even for a professional-looking finish.
- Feel free to get creative with edible pearls or floral accents to match your wedding theme.
- Let the cake sit at room temperature for 5-10 minutes before cutting to ensure clean slices.