This half-made homemade iced cake is a real sunshine


While the sight of any ice cream cake would be enough to brighten up our day, this adorable iteration – with its cheerful smile and bright orange hue – is a real sunburn. The recipe calls for a handful of pre-made ingredients, such as sherbet and pound cake, so you can devote your time and energy to other parts of the baking process, like putting the colorful layers of the cake together and getting them. perfect decorations. Even children can have fun! Watch the video below to see how well this sweet cupcake just comes together, then scroll down to grab the recipe for your next barbecue, birthday, or backyard party.

This half-made homemade iced cake is a real sunshine

Made with store-bought sorbet and ice cream, it’s an ideal dessert for those lazy, foggy summer days. 2:15

Ice cream cake in the sun

For a smaller cake, use a 2 ½ L bowl and reduce the amount of mango sorbet to 1 ½ L.


  • 2 L of mango sorbet or sorbet
  • 1L of vanilla ice cream
  • 500 ml raspberry sorbet
  • 1 (approx 390g) pound cake
  • 500g of mascarpone
  • 1 tsp of vanilla extract
  • ¾ cup 35% whipping cream
  • â…“ cup icing sugar, sifted
  • Orange food coloring gel, as needed
  • 4 oz each orange and yellow soft candy
  • Golden glitter, edible luster powder or glitter spray, for garnish (optional)
  • 1 black licorice lace, for garnish (optional)
  • Black fondant formed into circles, for garnish (optional)


Wrap a 3 L metal mixing bowl with plastic wrap so that it protrudes from the edges – this will be the mold for the ice cream cake. Place in the freezer for at least 20 minutes.

Let the can of mango sorbet soften in the refrigerator for 10 to 15 minutes. Transfer the sorbet to another chilled bowl and stir until spreadable. Using a rubber spatula, spread the sorbet to an even thickness inside the chilled bowl covered with plastic wrap. Freeze for 30 minutes.

Repeat the layering process with the vanilla ice cream and raspberry sorbet to fill the bowl, freezing again for 30 minutes after each addition.

Cut the pound cake lengthwise into 4 slices about ½ inch thick. Arrange cake slices on layers of frozen ice cream in bowl to cover. Press to adhere the pound cake to the ice cream. Cut off any overhang and fill the cracks with pieces of pound cake. Cover the cake with plastic wrap. Freeze until layers are completely frozen, about 6 hours, but overnight is best.

Beat mascarpone and vanilla until light and fluffy. In another bowl, whip the cream and icing sugar until soft peaks form. Incorporate the whipped cream into the mascarpone until well blended. Stir in enough food coloring to achieve the desired orange shade for your sun.

Invert ice cream cake onto a large serving platter. Warm the bowl with your hands to help release the cake from the bowl. Remove the bowl and the plastic wrap. Spread the whipped mascarpone filling in an even layer to cover the cake. Freeze at least 1 hour to set the icing and until ready to serve.

Add the melted orange candies to one microwave-safe bowl and the yellow candies to melt in another. Separately, heat melted candies on medium power, stirring every 20 seconds, for 1 to 2 minutes or until smooth and melted.

Spread each color about â…› inch thick on a separate tray lined with parchment paper. Let sit for a few minutes or until hardened but still pliable. Cut each color into 5 triangles (4 inches) to make 10 sun rays. (To prevent fondant candies from cracking when cutting, warm the knife in hot water before slicing, wiping the blade with a clean towel to dry between the slices.)

Just before serving, place the triangles around the cake, overlapping slightly to resemble the rays of the sun.

Garnish with gold nuggets and lay out the fondant eyes and cut the licorice lace on top to look like a smiley sunny face.

Yield: 10 to 12 servings

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