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