So today is a mix of feelings.
I’m am bummed about the Panthers game last night. Could that have been more embarrassing?
I am bummed that funfetti week is coming to an end. It’s been so tasty!
But! I am so excited to share with you the final funfetti recipe! Funfetti Cake Batter Ice Cream Cake with Rainbow Chip Icing!
And it’s Friday!
But back to the cake. The Funfetti Ice Cream Pie was my hubs’ fave until I made this. This is just TOO AWESOME! I love it. It’s so pretty. I love the rainbow chip icing on top. It’s cheerful. Just like a funfetti cake should be.
I actually am quite a fan of ice cream cakes. They have been my cake of choice for my birthday for many years now. You get regular cake at all kinds of occasions. And my dad’s always a sure thing for a good cookie cake. So I go with an ice cream one to round things out and mix it up.
Besides, there are some seriously delicious ice cream cakes out there. This is clearly one of them. But for the last few years I have been getting the Birthday Cake Remix cake from Cold Stone. It rocks! It has all these amazing pieces of brownie in it too. Delish!
You may be wondering why I don’t make my own birthday cake. Well, last year was the first year that I was actually making cakes, so that would have been the first time I’d have been able to.
But here’s the problem. My birthday is on Christmas. Think about that for a second.
People’s first reaction is usually “How cool! Double the presents!”
No, my friends. It’s not cool. And here’s why.
1. I share my birthday. It’s usually “Merry Christmas! Oh yea, and Happy Birthday.”
Don’t get me wrong, I love Jesus and I’m thrilled to celebrate his birth. I’m not knocking his day at all. It just overshadows mine, as would be expected.
2. I don’t want double presents. I want a special mid-year treat.
3. Birthday party? What birthday party?? Who would come? Aside from the immediate fam who I usually celebrate with (which I totally appreciate, love you guys!).
Everyone is always focused on the holiday and going out of town. For example, most people have big 21st birthday celebrations. I was lucky to find one bar open on my birthday and manage to have my now husband and a friend there for a drink or two. And it’s not like we can have a party right after Christmas either. People are still out of town and by the time they get back, there’s another holiday. New Year’s Eve. And then guess what! Then my brother and my husband both have birthday’s in the first 2 weeks of January. I don’t stand a chance! And they kind of get screwed too.
That’s why my ultimate goal is to not have a baby from the months of October to March. April through September are good. I am determined to not screw over my child. Nor do I want any more birthdays so close together!
Do I sound bitter? Maybe a little? Sorry. It’s cool. Really. I’m used to it.
But with all that goes on a Christmas, even I am busy and usually going out of town. Therefore, not much time to make myself a super awesome cake. I could probably make time, but then I’d stress out over it and it wouldn’t be worth it.
By the time the last week or so before Christmas comes, I just want to relax and enjoy the season. Regardless of my birthday issues, it is my favorite holiday, hands down!
So, if you like ice cream cake and funfetti like I do, here’s an awesome recipe to help you combine them!
Funfetti Cake Batter Ice Cream Cake with Rainbow Chip Icing
For the cake:
1 box Funfetti cake mix
Ingredients listed on the back of the cake mix
1. Make the funfetti cake according to the box directions. Make 2 layers in either an 8 or 9 inch pan.
For the ice cream:
modified from Sally’s Baking Addiction
1/4 cup milk + 6 tbsp
1 3/4 cup cake mix
8 oz cream cheese, softened
1/2 cup sugar
8 oz Cool Whip, thawed
1. Mix cake mix and 6 tbsp of milk together. It will be thick.
2. Mix the cream cheese, milk, cake mix mixture and sugar together with an electric mixer. Mix until smooth.
3. Gently fold in Cool Whip.
For the icing and filling:
(I used an American buttercream and some rainbow chip icing, but you could also go simpler and use Cool Whip or even put rainbow chip icing all over the outside)
1-2 cans Betty Crocker Rainbow Chip Icing (filling)
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
2-3 tbsp water or milk
1 tsp vanilla extract
1. Beat butter and shortening until smooth.
2. Slowly add 2 cups of powdered sugar.
3. Add vanilla extract and mix.
4. Add a tablespoon of water or milk and combine.
5. Add other 2 cups of powdered sugar and beat to combine.
6. Add more water until desired consistency is reached.
To put it all together:
1. Use the same size pan that was used to make the funfetti cake. Put parchment paper in the bottom of the pan and around the sides. This will keep the cake from sticking to sides and allow you to be able to remove it when done. You could also use a springform pan.
2. Put one layer of the funfetti cake into the bottom of your pan.
3. Add a filling layer of rainbow chip icing.
4. Add the ice cream. It’s best to make the ice cream right before you put the cake together so that it’s still soft and spreadable.
5. Add another filling layer of rainbow chip icing.
6. Add second layer of funfetti cake.
7. Freeze for several hours, until hard.
8. Add a layer of rainbow chip icing to the top of the cake.
9. Ice the sides of the cake with either American buttercream (as I did), whipped cream (for something lighter) or more rainbow chip icing.
Here are the links to some other awesome Funfetti recipes: