Decorated Ice-cream Gateau
- For the cake
vanilla cake recipe
- For the royal icing
- 3 cups
prepared royal icing
natural, blue Food coloring
For the cake: Make the vanilla cake. Once cool, turn out and level the top with a serrated knife. Sit the cake on a inverted cake tin.
For the royal icing: In a bowl, add a few drops of blue food colouring to the royal icing and beat until uniformly coloured.
Spoon one-third of the icing into a piping bag fitted with a fluted nozzle. Use a spatula to cover the cake with a thin layer of the icing. Spread the rest of the icing over the top and sides of the cake. Lift the cake carefully onto a plate.
Pipe small blobs of buttercream around the base of the cake. Chill briefly.
For the ice cream decoration: Heat the cream and liquid glucose in a small saucepan until almost boiling. Place the chocolate in a heatproof bowl and pour over the hot cream.
Leave to stand for one minute. Stir until smooth and leave to cool to 43°C | 110F. Scoop the ice-cream onto the centre of the cake and attach the wafer to it. Pour over the cooled ganache, letting it run to the sides and set.
Decorate with stars and sprinkles.