Igloo Cake Recipes

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IGLOO CAKE



Igloo Cake image

Piped buttercream-frosting blocks transform a chocolate-vanilla ice cream cake into an igloo that sweet marzipan penguins call home. Flakes of dried coconut "snow" and a cake stand trimmed with sugar-dusted paper icicles complete the icy habitat ( download the icicle template).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8 1/2-inch dome cake

Number Of Ingredients 19

Unsalted butter, for baking sheets
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
2 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs, plus 1 large egg yolk
1 1/4 cups low-fat buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
Vegetable oil, cooking spray
1 quart good-quality chocolate ice cream
1 1/2 quarts good-quality vanilla ice cream
White-Chocolate Buttercream
4 large marshmallows, halved
White, pale-blue, and silver sanding sugar, for decorating
Marzipan Penguins
Desiccated unsweetened coconut, for decorating

Steps:

  • Preheat oven to 350 degrees. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.
  • Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, 1 1/4 cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.
  • Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.
  • Coat an 8 1/2-inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one cake layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.
  • One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice cream over cake in bowl; spread 1 1/2 cups chocolate ice cream on top. Continue layering ice creams, alternating 1 1/2 cups of each flavor, stopping 1/2 inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.
  • Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about 1/2 cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basket-weave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake. If cake begins to soften, freeze 15 minutes.
  • Using marshmallows, make the outline of the door. Using a smaller basket-weave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."

IGLOO CAKE



Igloo Cake image

This Igloo Cake from Delish.com is perfect for those cold winter nights.

Categories     Igloo cake     holiday desserts     vanilla cake     marshmallows     easy holiday recipes     holiday crafts     winter themed desserts

Time 1h

Yield 1

Number Of Ingredients 10

Cooking spray, for pan
Flour, for pan
1 box vanilla cake mix, plus ingredients called for on box
1 can vanilla frosting
4 drops blue food coloring
1 cake donut, halved
1 10-oz. bag marshmallows
1 c. mini marshmallows
Powdered sugar, for sifting
Blue rock candy, for decorating

Steps:

  • Make cake: Preheat oven to 350° and grease an 8" cake pan and an 8" oven-safe bowl (with a completely rounded bottom) with cooking spray. Dust with flour, tapping out the excess. Prepare batter according to package instructions.
  • Pour a little more than half of the batter into the bowl, then pour the remaining batter into the round pan. Bake until the cake in the cake pan is cooked through and a toothpick inserted into the center comes out clean, about 25 minutes. Continue baking the cake in the bowl until a toothpick inserted into the center comes out clean, about 10 minutes more. Invert cakes onto a cooling rack to cool completely.
  • Dye the frosting blue with the blue food coloring. Using a serrated knife, level the cakes. Spread frosting over the entire surface of the round cake from the cake pan and place the cake from the bowl on top, larger side on the bottom. Cover the entire cake with frosting.
  • Glue the cake donut halves together with frosting then press it onto the front bottom of the cake to make the entry way. Cover with frosting.
  • Using kitchen shears, snip large marshmallows in half. Starting at the bottom of the cake, press the cut sides of the marshmallows into the frosting, packing them closely together in even rows. Continue until you reach the top.
  • Snip mini marshmallows in half and press them into the doorway.
  • Sift powdered sugar on top. Decorate with blue rock candy as desired.

IGLOO SPREAD WITH CREAM CHEESE PENGUINS



Igloo Spread with Cream Cheese Penguins image

Kids love helping make this fun appetizer. Plan a family day in the kitchen a day before your party to allow plenty of time to enjoy creating this Arctic treat.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 5h10m

Yield 18

Number Of Ingredients 17

2 cups shredded Cheddar cheese (8 oz)
1 cup crumbled blue cheese (4 oz)
1 package (8 oz) cream cheese, softened
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
2 medium green onions, sliced (2 tablespoons)
1/4 teaspoon red pepper sauce
1 package (8 oz) firm cream cheese
1 tablespoon milk
18 jumbo pitted ripe olives, (from 5 3/4-oz can)
1 package (8 oz) cream cheese
1 carrot, at least 6 inches long and 1 inch in diameter
18 small pitted ripe olives
18 frilled toothpicks
Carrot curl, if desired
Rosemary sprig, if desired
Red bell pepper pieces, if desired
Crackers, if desired

Steps:

  • Line 1-quart bowl with plastic wrap. In food processor, place Cheddar cheese, blue cheese, 1 package softened cream cheese, the bacon bits, onions and pepper sauce. Cover and process, using quick on-and-off motions, until thoroughly mixed. Press cheese mixture into bowl. Cover and refrigerate at least 4 hours but no longer than 48 hours.
  • Invert cheese mixture onto upside-down glass plate or pie plate, forming igloo shape. Remove about 2 tablespoons cheese mixture from one side to make 2x2 1/2-inch arched doorway.
  • Cut two 3/8-inch slices from end of block of firm cream cheese; reserve. Beat remaining cream cheese and the milk with electric mixer on medium speed until blended and smooth. Frost glass plate and igloo with cream cheese mixture; smooth with spatula. Draw lines across igloo, using toothpick, to look like ice blocks. Cut each reserved cream cheese slice into 4 rectangles. Use 6 to 8 rectangles to form door canopy. Cover loosely and refrigerate until ready to serve.
  • To make penguins, cut a slit from top to bottom on each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity. Cut carrot into 1/4-inch slices; cut small notch out of each carrot slice to form feet. Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole). Using a frilled toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguins will stand better if olives are stacked with larger holes facing downward.)
  • To serve, cut flag shape from carrot curl and secure on toothpick; insert into top of igloo. Garnish igloo with rosemary, bell pepper and cream cheese penguins. Serve with crackers.

Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 8 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 1/2 g

IGLOO CAKE



Igloo Cake image

Provided by Food Network Kitchen

Time 2h

Yield 12-16 servings

Number Of Ingredients 11

Unsalted butter, for the pans
All-purpose flour, for the pans
1 18.25-ounce box yellow cake mix (plus required ingredients)
1 pound white chocolate, chopped
1 8-ounce container white sanding sugar
2 16-ounce tubs vanilla frosting
2 drops neon blue food coloring
1 cake doughnut, halved
4 drops green food coloring
3 sugar ice cream cones
Confectioners' sugar, for dusting

Steps:

  • Make the Igloo:
  • Butter and flour an 8-inch-round cake pan and a 1.5-quart ovenproof bowl. Make the cake batter; divide between the pan and the bowl. Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan, 40 to 45 minutes for the bowl. Let cool, then unmold the cakes onto a rack.
  • Microwave the white chocolate at 50% power in 15-second intervals, stirring, until melted, about 2 minutes. Pour onto a parchment paper-lined baking sheet and spread to 1/4 inch thick with an offset spatula. Sprinkle with the sanding sugar. Chill until set, about 10 minutes.
  • Remove the chocolate from the refrigerator. Break most of it into rough 1/2-to-1-inch pieces to form the ice that covers the igloo.
  • Use a paring knife to cut a few even 1/2-inch tiles from the remaining chocolate (these are for the tunnel entrance).
  • Assemble the igloo: Mix 2 1/2 cups frosting with the blue food coloring. Spread some blue frosting on the flat cake, then cover with the bowl-shaped cake.
  • Spread some frosting on the cake where you want the tunnel to go, then attach a doughnut half, cut-side down. Attach the other half with frosting to extend the tunnel.
  • Cover the entire cake with a thin layer of blue frosting (this is called a "crumb coat," which is like a primer; it doesn't have to be perfect). Chill, uncovered, until the frosting sets, about 15 minutes.
  • Spread the remaining blue frosting evenly over the cake and doughnuts. Arrange the white-chocolate pieces on the igloo in a mosaic pattern. Place the even white- chocolate tiles around the tunnel entrance.
  • For the trees, mix 3/4 cup vanilla frosting with the green food coloring. Spread on the cones, flicking the frosting with the tip of an offset spatula to form branches. Arrange the trees around the igloo and dust with confectioners' sugar.

IGLOO CAKE



Igloo Cake image

Number Of Ingredients 3

1 box ESKIMO PIE reduced-fat no-sugar-added ice cream sandwich
2 cups lite nondairy whipped topping
3/4 cup sliced strawberries or other fresh fruit (blueberries, peaches)

Steps:

  • Unwrap 3 sandwiches. Place side by side on large plate to form a rectangle. Top with 1/2 cup of nondairy topping. Unwrap last 3 sandwiches and place on top of nondairy topping. Ice top and sides of sandwiches with nondairy topping. Freeze for 1 hour or longer. Spread berries over top of cake. Cut while frozen.VARIATION: Igloo Birthday CakePrepare as above, eliminate the strawberries. Top with 1 tablespoon of colored sprinkles.VARIATION: Animal Zoo Party CakePrepare as above, eliminate food decorations. Decorate top and sides with 20 animal crackers or teddy bear graham crackers.EXCHANGES1 1/2 Carbohydrate1/2 Saturated fatPYRAMID SERVINGS1 Starch1/2 Sugar1/2 FatNUTRITION FACTSCalories 146 Calories from Fat 40Fat 4 g Saturated Fat 3 gCholesterol 7 mgSodium 74 mgCarbohydrate 23 g Dietary Fiber 1 g Sugars 5 gProtein 3 g

Nutrition Facts : Nutritional Facts Serves

IGLOO CAKE



Igloo Cake image

Number Of Ingredients 3

1 box ESKIMO PIE reduced-fat no-sugar-added ice cream sandwich
2 cups lite nondairy whipped topping
3/4 cup sliced strawberries or other fresh fruit (blueberries, peaches)

Steps:

  • Unwrap 3 sandwiches. Place side by side on large plate to form a rectangle. Top with 1/2 cup of nondairy topping. Unwrap last 3 sandwiches and place on top of nondairy topping. Ice top and sides of sandwiches with nondairy topping. Freeze for 1 hour or longer. Spread berries over top of cake. Cut while frozen.VARIATION: Igloo Birthday CakePrepare as above, eliminate the strawberries. Top with 1 tablespoon of colored sprinkles.VARIATION: Animal Zoo Party CakePrepare as above, eliminate food decorations. Decorate top and sides with 20 animal crackers or teddy bear graham crackers.EXCHANGES1 1/2 Carbohydrate1/2 Saturated fatPYRAMID SERVINGS1 Starch1/2 Sugar1/2 FatNUTRITION FACTSCalories 146 Calories from Fat 40Fat 4 g Saturated Fat 3 gCholesterol 7 mgSodium 74 mgCarbohydrate 23 g Dietary Fiber 1 g Sugars 5 gProtein 3 g

Nutrition Facts : Nutritional Facts Serves

IGLOO CUPCAKES



Igloo Cupcakes image

Have a blizzard of fun making edible igloos out of cupcakes, whipped topping and marshmallows.-Lorri Reinhardt, Big Bend, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 6

1 package (9 ounces) yellow cake mix
1 carton (8 ounces) frozen whipped topping, thawed
6 large marshmallows
1 package (16 ounces) miniature marshmallows
Coarse white sugar and/or edible glitter, optional
Icing decorations or bear-shaped crackers, optional

Steps:

  • Prepare and bake cake mix according to package directions for cupcakes. Cool completely. Remove cupcakes from liners., Place one cupcake on a serving plate, top side down. Cover completely with 1/4 cup whipped topping. Cut a large marshmallow crosswise in half. Cut each half with an apple corer to make an igloo entrance; press against cupcake., Starting at the bottom, cover entire cupcake with rows of miniature marshmallows, forming an igloo. Repeat with remaining cupcakes. If desired, decorate with coarse sugar and icing decorations.

Nutrition Facts : Calories 286 calories, Fat 5g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 0 fiber), Protein 2g protein.

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