Igloo Cake

Igloo Cake with fondant penguins
 
The weather here is crazy.  We are having “blizzard like conditions.”  Seems like a good time to snuggle up with some hot chocolate and igloo cake. 
 

How to:

I have had this cake bookmarked for a long time in an old issue of Martha Stewart Living.  The cake is meant to be an ice cream cake, but those I was sharing with don’t care for ice cream cake.  

I simply baked a box cake mix in a glass bowl. I made it into three layers, filing the layers with lemon cream aka lemon curd mixed with whipped cream.  I then crumb coated the outside of the cake with American buttercream.  

To make the entrance of the igloo, I used mini marshmallows and then piped over them with buttercream when making the “ice blocks.”  Martha recommends using a large basketweave tip to pipe the “ice blocks.”  I did not have one of those so I used a Wilton 127 tip (a very large rose tip).  The little penguins are just made of fondant.

American Buttercream with Shortening

An American buttercream made with half shortening to increase it’s stability during hot weather and is easier to pipe then straight butter buttercream
Course Dessert
Keyword buttercream, frosting
Prep Time 15 minutes
Servings 6 cups
Author Heather

Ingredients

  • 1 cup vegetable shortening
  • 1 cup butter softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4-6 tablespoons water

Instructions

  • If using a stand mixer, fit with paddle attachment.  Cream together shortening and butter until light and fluffy and completely combined.
  • Add in vanilla extract and beat to combine.
  • Tun mixer down to “stir” and SLOWLY mix in powdered sugar one cup (or even 1/2 cup) at a time until combined.
  • If your frosting is getting too thick while you are mixing in the powdered sugar, add 1-2 tablespoons of water.
  • After you are done mixing in the powdered sugar, evaluate your frosting.  If it is too thick, add more water 1 tablespoon at a time until desired consistency is reached.  

Lemon Cream Filling

Luscious lemon cream filling, perfect for pavlovas or tucked into a pie
Course Dessert
Keyword lemon cream
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2 cups

Ingredients

  • 8 egg yolks
  • 2/3 cup of lemon juice
  • 1 cup sugar
  • 2 tablespoon butter at room temperature
  • 5-6 drops lemon oil or 1 teaspoon lemon extract
  • 1 cup heavy cream

Instructions

  • Put egg yolks and sugar in a medium sauce pan.  Mix together.  Add lemon juice.     
  • Put over medium heat and stir constantly. Do not allow to boil or the egg will curdle. 
  • When the mixture thickens such that it coats the back of the spoon, remove from heat and add butter and lemon oil.
  • Strain if necessary (if there are little chunks in the curd) into a large bowl.  Place a piece of plastic wrap directly onto the curd and put in the refrigerator for at least 1 hour. 
  • If using a stand mixer, fit with whisk attachment.  Beat heavy cream until medium peaks form. Fold lemon curd into the cream using a rubber spatula.  
Igloo Cake with fondant penguins