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Cake

Cake recipe image
This no-bake dessert is a quick and indulgent treat perfect for parties or sweet cravings. Crumbled cake forms a sturdy base in chocolate cups, filled with a scoop of creamy ice cream. The topping is a smooth, pale pink buttercream made from whipped butter and icing sugar, tinted with rose-pink food coloring. Finished with a festive sprinkle of 100s and 1000s, these individual cakes offer a delightful contrast of textures: crunchy crumbs, cold ice cream, and fluffy frosting. They are easy to assemble and freeze, making them ideal for make-ahead entertaining.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 444.0
Dietary: Gluten-free, Vegetarian
Description
This no-bake dessert is a quick and indulgent treat perfect for parties or sweet cravings. Crumbled cake forms a sturdy base in chocolate cups, filled with a scoop of creamy ice cream. The topping is a smooth, pale pink buttercream made from whipped butter and icing sugar, tinted with rose-pink food coloring. Finished with a festive sprinkle of 100s and 1000s, these individual cakes offer a delightful contrast of textures: crunchy crumbs, cold ice cream, and fluffy frosting. They are easy to assemble and freeze, making them ideal for make-ahead entertaining.
Ingredients
  • 2 Drops rose-pink food colouring
  • 2 Teaspoons 100s&1000s
  • 10 Minutes or until chilled.
  • 3 Using an electric mixer, beat butter for
  • 5 Minutes or until pale and creamy. Add
Directions
  1. 1
    Process the cake in a food processor until it forms fine crumbs.
  2. 2
    Divide the cake crumbs among chocolate cups, pressing firmly to line the base and sides.
  3. 3
    Place one scoop of ice cream into each prepared cup.
  4. 4
    Freeze the cups for 20 minutes or until the ice cream is firm.
  5. 5
    Using an electric mixer, beat butter for 5 minutes or until pale and creamy.
  6. 6
    Add icing sugar, 1/4 cup at a time, beating until smooth after each addition.
  7. 7
    Tint the buttercream with rose-pink food colouring and beat until combined.
  8. 8
    Place the buttercream in a piping bag fitted with a 1cm fluted nozzle.
  9. 9
    Pipe the buttercream over the frozen ice cream in each cup.
  10. 10
    Sprinkle with 100s and 1000s.
  11. 11
    Freeze for 1 hour or until firm before serving.

Nutrition Facts

Amount Per Serving
Calories 444.0kcal
% Daily Value *
Total Fat 22.8g36%
Saturated Fat 13.8g69%
Cholesterol 58.8mg20%
Sodium 30.2mg2%
Total Carbohydrate 65.2g22%
Dietary Fiber 0.4g2%
Sugars 43.5g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: no-bake, cake, dessert, ice-cream, buttercream, chocolate, sprinkles, easy, party, make-ahead, freezer, indulgent, sweet, treat, individual, portions
Read it online: https://www.chefs-mate.com/recipe/cake-36/