• book

From the Publisher

Learn to make these delicious decadent ice cream cakes.

Try recipes such as Baked Alaska, Cassata Ice Cream Cakes, Chocolate Brownie Ice Cream Cakes, Different Flavored Layered Ice Cream Cakes, Cake And Ice Cream Layered Ice Cream Cakes,
Cookie Ice Cream Cakes, Giant Sandwich Ice Cream Cake, Ice Cream Bombe Cakes, Ice Cream Fudge Cakes and Shaped Ice Cream Cakes.................

These cakes are far easier to make than you would expect!!!

Published: Brenda Van Niekerk on
ISBN: 9781301409167
List price: $2.99
Read on Scribd mobile: iPhone, iPad and Android.
Availability for Decadent Ice Cream Cakes
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.

Related Articles

2 min read
Food & Wine

The Friends Turning Bundt Cake into Big Business

Behold the bundt cake, the ring-shaped dessert that enjoyed a brief golden age in the 1960s -- before becoming a staple of potlucks and afternoons with Grandma. But then, in 1997, Dena Tripp brought a Bundt cake to her friend Debbie Shwetz’s house. “I asked her why she hadn’t used my cream-cheese-and-butter  frosting, and she said she couldn’t figure out how to frost the cake,” Shwetz says. “We started talking about how one could decorate a Bundt cake, and the idea for the business was born.” The next year, the duo opened their first Nothing Bundt Cakes bakery in Las Vegas, serving up flavors
1 min read
Food & Wine

Sweet Success

In March 2005, when Chad Palmatier decided to introduce his then-new boyfriend Anthony Sobotik to his family in Lancaster, Pa., the first thing they all did was head to their favorite corner ice-cream shop to celebrate. Sobotik, 35, a self-taught chef, remembers being “fascinated that the shop was using local ingredients and it was a family-run business.” Three years later, during a visit to Sobotik’s family home in Austin, the pair wanted to go out for ice cream again—but found only chain shops nearby. “And I was like, ‘Why isn’t anyone opening a shop here that uses local milk and cream and
2 min read

Mario Batali Black & White Cookies

2½ cups all-purpose flour 2½ cups bleached cake flour 1 tsp. baking powder 1½ tsp. kosher salt 1½ cups granulated sugar 1 cup unsalted butter, softened 4 large eggs 1 cup whole milk, divided 1 tbsp. vanilla extract, divided 4 cups powdered sugar 2 tbsp. light corn syrup ½ cup unsweetened cocoa 1. Preheat oven to 350°. Line 3 baking sheets with parchment paper. Whisk together all-purpose flour, cake flour, baking powder and salt in a large bowl. 2. Combine granulated sugar and butter in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat on medium