Ice cream cakes, your help please....

C

cheri

Active member
I'm thinking about making individual ice cream cakes with mini

Springform pans. I need 40 cakes and have 9 pans. How do I store

The completed cakes and get them to the event? I would like to make them a couple days ahead.

Thanks for any suggestions.

 
I would wrap each completed sandwich in plastic wrap then pop into a freezer bag

The cakes themselves can be made ahead of time and frozen so you're all baked and ready to assemble at a later date.

 
You should transport them in coolers. I would make them more than a few days ahead,

to give them time to freeze completely.

I would do as cheezz suggested with the double wrap - individually with plastic wrap, then in either a freezer bag or with foil, depending on how tall they are.

How long is the trip between your preparation place and the event venue?

 
Yes, how long to transport is important - you may/likely need dry ice in coolers...

because ice alone is not a cold enough temp for ice cream. I found this out the hard way buying ice cream at a specialty place about 30-45 mins or so away. They told me to always transport ice cream with dry ice to prevent melting.

 
Thanks everyone for your help....

Trial run yesterday. Chocolate cookie crumbs, peanutbutter ice cream layered with a chocolate ganache. I topped it with stabilized whipped cream and then froze it.
Cookie crust was difficult to eat because it was so hard and cream
Topping separated from other layers.
Back to the drawing board!

 
And to keep things FROZEN, it is essential to have the dry ice ABOVE the items...

...not below them. And, of course, use a sturdy cooler.

Michael

 
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