Fruit Ice Cake

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 10 - 12

This cake, shaped like a giant glass filled with crushed fruit ice, will be a stunning centerpiece for any children's party or themed summer get-together. The base is made of three layers of white sponge cake frosted with white icing. The top is baked in a round ovenproof bowl using sponge cake batter and covered with three colors of coarse decorative sugar. The cake uses store-bought icing and a ready-made dry cake mix, making it quite easy to make. However, you can also experiment with your favorite types of sponge cake or icing. Before serving, wrap the cake in pleated parchment paper to create the look of a glass.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packages (425 - 500 g) of white sponge cake mix (plus any additional ingredients needed)
2 packages of 450g white glaze
Yellow, blue and red decorative sugar, for sprinkling
Parchment paper to wrap

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cupcake, cake mix, cream

Cooking the dish according to the recipe:

Preheat oven to 325°F (160°C). Spray three 8-inch round cake pans and one 8-inch ovenproof bowl (1.5-quart capacity) with cooking spray. Mix the mixture according to package directions; pour 3.5 cups of the mixture into the bowl and divide the remaining batter evenly among the cake pans.
Bake until a toothpick inserted into the center of a cake comes out clean, about 20-25 minutes for 8-inch cakes and about 45 minutes for a bowl cake. Let the cakes cool for about 20 minutes, then turn them out onto wire racks to cool completely.

Stack three 8-inch cake layers on a cardboard circle or cutting board, spreading frosting evenly between each layer; turn the top layer upside down. Spread more frosting on the top layer.
Trim the large side of the cake from the bowl with a long serrated knife to make the surface even, then place it cut-side down over the entire cake.
Trim the sides of the cake so it's the same diameter as the round top layer. Transfer the cake to a parchment-lined baking sheet and spread a thin layer of frosting. Freeze for 15 minutes.
Cover the cake with another layer of frosting, then run a wooden skewer across the top to divide it into three sections. Create yellow, blue, and red stripes, sprinkling each section with decorative sugar in the corresponding color.
Cut a strip of parchment paper measuring 15 x 100 cm. Make small folds in the parchment paper at a distance of 2-4 cm from each other.

Fold one long edge of the paper about 0.5 cm to form a rim; fold again to secure.
Wrap the paper around the cake so that the folded long edge is on top, leaving the sugar-dusted portion exposed. Gently press the paper onto the frosting, then use an offset spatula to fold the bottom edge of the paper under the cake.