5月31日~ 大丫头的生日。
其实早已盘算要为她预备的蛋糕，
听了我的大计划， 她却换画，
下订单只要冰淇淋蛋糕。
也好吧！ 不必烦， 就冰淇淋蛋糕吧！
我那蛋糕大计划， 就留待下次再动手吧！
吹过蜡烛了， 吃过蛋糕了，
大丫头说，“ 妈妈， 改次做一整个都是冰淇淋的蛋糕，最多只是一层的蛋糕片."
原来， 嫌弃这蛋糕里有太多层的蛋糕体了，
接着她又说， 不是嫌弃，
只是太多蛋糕体了， 吃的不过瘾！
看来下次只需买下一大桶的冰淇淋，
然后再冰淇淋上插着几根蜡烛就得了！
谢谢远方的朋友， 千里迢迢的带来了这个美丽的蛋糕架子。 我太喜欢了， 你真知我心！
从冰箱里取出脱模的冰淇淋蛋糕 （下图）。
【冰淇淋蛋糕, 食谱取自这里】
蛋糕体材料：
A）218克低筋面粉， 165克细糖，90克可可粉，1+1/2小茶匙苏打粉
1茶匙泡打粉，1/2茶匙盐
B）180克牛奶，89克粟米油，1+1/2粒鸡蛋（室温），1茶匙香精
C）172克热咖啡（165克热水+4.5克咖啡粉）
蛋糕体做法：
1.将所有材料A，混合过筛，拌均匀。
2.再将材料B的液体放入搅盘里，混合均匀。
3.将做法（2）的混合液体加入做法（1）的混合粉类中，以搅拌机搅拌至均匀。
4.然后加入热咖啡拌匀。
5.将蛋糕糊倒入7寸活动圆模里，送入烤箱里以160度烘烤45-50分钟即可。
6.放在到网架上冷却后， 切成3片， 备用。
冰淇淋蛋糕叠合材料：
750克榛果巧克力冰淇淋
135克鲜奶油+10克糖粉 (打发）
少许巧克力滴
适量可可粉
装饰： 烤香杏仁粒， 巧克力片及黑白巧克力刨屑
做法:
1. 将冰淇淋從冰箱冷凍取出放置室溫約30-40分钟软化。
2. 将软化的冰淇淋快速度的搅拌成乳霜狀（动作要快）， 分成2等份。
3. 取一片蛋糕放入7寸活动圆模里， 将一份融化的冰淇淋倒在蛋糕上， 整平。 撒上适量巧克力滴。
4. 再取一片蛋糕平铺在冰淇淋上， 重复以上的步骤至铺完最后一片的蛋糕。
5. 放入冰箱冷凍庫中冷凍過夜至少8-10小時至冰淇淋硬化。
6. 将冷凍完成的冰淇淋蛋糕取出脫模 （以热毛巾围绕蛋糕的周围至到冰淇淋开始脱落即可）。
7. 以快速的速度在蛋糕边缘抹上打发鲜奶油（如下图）， 再以筛子在蛋糕底部撒上可可粉， 然后再撒上巧克力刨屑。
8. 摆上杏仁粒及巧克片即可。 （巧克力片是做班兰千层蛋糕时所剩余的）
**装饰部分可分配进行， 否则冰淇淋会溶化。
【Hazelnut Chocolate Ice Cream Cake】
Cake base ：
A）218g high ratio flour, 165g castor sugar, 90g cocoa powder, 1+1/2 tsp soda powder
1 tsp baking powder, 1/2 tsp salt
B）180g fresh milk, 89g corn oil, 1+1/2 eggs (room temperature), 1 tsp vanilla essence
C) 172g hot coffee (165g hot water+ 4.5g coffee powder)
Cake base method：
1. In a bowl, combine ingredients A and sieve it, set aside.
2. Place ingredients B in a bowl and mix well.
3. Pour the mixed liquid (method 2) over the flour mixture (method 1), and whisk until smooth and well combined.
4. Pour the hot coffee over the batter, whisk until smooth and combined.
5. Pour the batter into 7" loose bottom round cake pan and bake in preheated oven at 160C for 45-50 minutes or until cooked.
6. Remove the cake from the oven, place the cake on the wire rack and leave to cool before cutting into 3 layers.
{To assemble Ice Cream Cake }
750g hazelnut chocolate ice cream
750g hazelnut chocolate ice cream
135g whipping cream + 10g icing sugar (whipped)
chocolate chips
cocoa powder
Decoration: roasted almonds, chocolate shapes and chocolate shavings
cocoa powder
Decoration: roasted almonds, chocolate shapes and chocolate shavings
Method:
1. Line a 7" loose bottom round cake pan or springform pan with parchment paper. Place the first layer of chocolate cake in the bottom of the pan.
2. Take the ice cream out of the freezer and leave at room temperature for 30-40 minutes so it can start to soften. Divide the ice cream into 2 portion.
3. Quickly beat hazelnut chocolate ice cream in a bowl until softened and immediately pour one portion of the ice cream over the cake in pan. Spread chocolate chips onto the ice cream.
4. Add second layers of chocolate cake to the pan, on top of the ice cream. Spread remaining half of the ice cream on top of the cake and spread some chocolate chips over it.
5. Place the third layers of cake on top of the ice cream and allow ice cream cake to freeze completely for 8-10 hours or overnight.
6. When frozen, remove from springform pan and remove parchment paper or you may use hot kitchen towel surrounding the ice cream cake pan to remove the cake pan.
7. Quickly spread the whipped cream over the top and sides of the ice cream cake (refer to the above picture) . Spread cocoa powder on top of the frosting by using the sifter and spreading over the chocolate shavings for decoration.
8. Put the roasted almond and chocolate shapes as deco and freeze the whole cake until serving time. 
This post is linked to Little Thumbs Up - June'15 Event : Cream Organized by Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY Hosted by : Diana of The Dommestic Goddess Wannabe