How to Make Ice Cream Cake Sandwiches | Fast Cakes Ep04

Cake Boss Buddy Valastro's go-to baker, Erin McGinn, shows us how to add some flair to a vanilla box mix cake by making Ice Cream Cake Sandwiches perfect for a kid's birthday party.
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ICE CREAM CAKE SANDWICHES

VANILLA CAKE

2 ½ cups Cake Flour
2 cups Sugar
2 cups Italian Custard Cream (recipe below)
¾ cups Vegetable Oil
2 ¼ tsp Baking Powder
1 tsp Vanilla Extract
½ tsp Sea Salt
4 extra large Eggs
1 cup Whole Milk

Preheat oven to 350F

Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.

Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.

Add color, scale into sheet pans and bake until cake tester comes out clean.

Cool before spreading with ice cream.

ITALIAN CUSTARD CREAM

2 ½ cups Whole Milk
1 Tbs Vanilla Extract
1 cup Sugar
2/3 cups Cake Flour
5 extra large Egg Yolks
2 Tbs Salted Butter

Put milk and vanilla in a saucepan and bring to a simmer over medium heat.

In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs.

Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours.
Starring Erin McGinn
Executive Producer: Art Edwards
Produced by Andy Mills & Cakehouse Media
Culinary Producer: Erin McGinn
Music: artlist.io

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