Ice Cream Flower Cake
Prep Time: 30 Mins
Yields: 18 servings
Ingredients:
3 pkgs. Sponge Cake Dessert Shells - 6 shells per package (18 total)
1 tube Betty Crocker® Chocolate Brownie Drizzle
9 tsp. Betty Crocker® Parlor Perfect Confetti Sprinkles
1 qt. Ice cream, flavor as desired, softened slightly
Betty Crocker® Cupcake Icing - 1 jar each of white, yellow, orange and green
Betty Crocker® Yellow Sugar Crystals
Betty Crocker® Parlor Perfect Chocolate Sprinkles
Instructions:
1. Lay 9 dessert shells face up on a parchment or foil lined sheet tray. Squeeze 1 tbsp of Betty Crocker Brownie Drizzle into the center of each cake, then sprinkle each center with 1 tsp. Rainbow sprinkles. Place a scoop of ice cream (about 1/3 cup) onto each cake. Top each cake with the remaining cakes so that the flat side of the cake is facing up. Press them down to seal. Freeze for 4 hours or until firm again.
2. Once firm, remove the filled cake shells from the freezer and place them on a large chilled platter, arranging them in a flower pattern with 6 petals, 2 cakes for the stem, and 1 for the center of the flower. Arrange them together tightly, but still allow room for frosting.
3. Use Betty Crocker Cupcake Frosting in white to frost the sides of the flower. Decorate the edges of the petals with Sunset Orange and Yellow, sprinkling yellow sugar inside each petal. Decorate the center in a similar way, but fill the center with Chocolate sprinkles. Decorate the stem with Cupcake Frosting in Ivy or Meadow Green. If you wish, swirl a touch of white in to give movement to the stem.
4. Serve and enjoy!
Variations:
Berry Blast Flower Cake: Follow instructions as above but substitute Betty Crocker Blueberry Muffin Glaze for the Brownie Drizzle and 1 sliced strawberry per cake for the sprinkles.
The flower can be decorated as your favorite flower with you favorite colors. For an extra special touch, pipe on a little bumble bee, lady bug, or butterfly!