I’ve been told a couple times if I ever wanted to change career paths, I could be a party planner. Mostly because I do stuff like this:
That is not just a cake.
It’s a flippin’ Game of Thrones cake.
And it’s not just a Game of Thrones cake…
It’s also an ice cream cake.
Winter is Coming, y’all.
This was a three day project. The BF’s birthday party was something I wanted to do big, mostly because I knew previous parties for him had not been all-out affairs.
I ended up using several Pinterest inspired ideas for this, but here’s the gist of it.
Ice Cream Cake:
The ice cream cake is pretty simple, but you do need a springform pan to accomplish it. Pick a flavor, or two, or three, of ice cream. Pack a layer into your springform pan, then stick it in the freezer for two hours. Don’t skimp on time, I mean it. Two hours minimum, or you’ll regret it later.
While the first layer of ice cream is freezing, get a bag of Oreos and a container of the instant hardening chocolate sauce. Mash up the Oreos (I de-creamed mine) and then mix the chocolate sauce in with them. Once your ice cream has been in the freezer for a few hours, pack a layer of the Oreo-chocolate mixture into the springform pan, then stick it back in the freezer for another two hours. Yup. Another two hours. After those two hours, finish off your top layer with another layer of ice cream and put it back in the freezer for…you guessed it, two hours.
It’s best to do the cake on one day and the decorating on a separate day, just so the ice cream gets nice and frozen. Decorating (especially with any level of detail) an ice cream cake is extremely difficult because the ice cream starts to melt pretty fast once you take it out of the springform pan. I ended up leaving my cake in the freezer after I frosted it and using an icing bag in the freezer to do the details.
Which brings me to the next step:
Have you seen this “make icing decorations from printables” tutorial? It’s here:
And let me tell you, it works. I did the Direwolf on the top of my cake using this method, and it came out awesome!
Here’s the icing I used for the cake:
It really is the best frosting: frozen or not. My mom makes it too, and it’s just the best tasting stuff you’ll ever eat.
Best Icing Ever
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled cake.
The rest of the details I did by hand (I know, I’m such an overachiever), but it was a smash hit at the party, and I got a bunch of compliments on how great it was. Turns out the two layers of cake were unnecessary, so we didn’t finish all of it, but most of it was gone by the end of the week!
For the actual party, I made this recipe:
And let me tell you, you will be a HERO if you make this for a party.
I have people who come to our parties ONLY because I promise to make this dip.
They eat some, and they leave. I’m not kidding. It’s that good.
The last party we had, I made TWO 9×13 pans of this stuff. A double recipe. It was gone in maybe two hours. Granted, we had 75 people in the house at one point, but people told me later they were grabbing plastic cups and scooping some of this dip into the cups to hide it for later.
People were hoarding this dip. It’s like the best creamy-taco-bean-cheese dip you will ever eat in your entire life.
I’m sure you’re wondering…for it to be that good, it’s gotta be really complicated, right?
Try 2 cans of beans, a package of cream cheese, a packet of taco seasoning, sour cream, and cheddar/monterrey jack cheese. THAT’S IT.
If I didn’t think I’d gain 20 pounds, I’d make this dish at home just for us to eat, but it really is a party food. Think Superbowl, Final Four, Halloween, birthdays….but definitely put this in your recipe book for appetizers.
Nacho Bean Dip
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
The party was a smashing success, and the BF had a great time. Happy 26th baby!