Six-Layer Ice Cream Birthday Cake

This Six-Layer Ice Cream Birthday Cake is ideal for a baking beginner who wants to make a big impression. It’s actually a really simple cake to create, but you’ll need a lot of time so make sure you plan ahead.

It was my Official Treat Taster’s birthday last Friday and he asked for an ice cream cake. I’ve never made one before, so I brainstormed for a few days and came up with this. It took a lot of effort to make everything, but the result was definitely worth it.
Six-Layer Ice Cream Birthday Cake | www.happyhealthymotivated.com
The cake is comprised of three layers of light sponge cake separated by a smooth blackcurrant cheesecake ice cream and flavor-packed strawberry ice cream. The result is then topped with delicious raspberry-flavored whipped cream.
The best part about this ice cream cake is that you don’t need an ice cream machine at all! All the ice creams are made on top of the stove then placed in the freezer to set. It takes a little bit more effort than without a machine, but you won’t regret it when you’re enjoying this decadent treat.
Six-Layer Ice Cream Birthday Cake | www.happyhealthymotivated.com
Ingredients
Blackcurrant cheesecake ice cream
115ml milk
125ml double cream
1 tsp vanilla
60g cream cheese
2 egg yolks
300ml blackcurrant jam
Strawberry ice cream
115ml milk
125ml double cream
1 tsp vanilla
2 egg yolks
300ml strawberry jam
Sponge cake
2 eggs
175g flour
2 tsp baking powder
Pinch salt
113g butter
200g sugar
120ml milk
Dash lemon juice
 
Topping
40ml double cream
A few drops of raspberry flavoring
Recipe
Blackcurrant cheesecake ice cream
1. In a saucepan over a medium heat, bring the milk and cream to the boil. When the mixture begins to boil, immediately remove from the heat and leave to one side.
2. In a separate bowl, beat the cream cheese, egg yolks and sugar until light and fluffy. Gradually pour the hot milk mixture into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.
3. Place the bowl with your custard base over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon. To tell if it’s ready, dip your wooden spoon into the custard base so it’s completely covered. Remove and draw a line through the mixture on the spoon with your finger. If the custard base does not immediately flow back and you can still see your line then it is ready.
4. Remove from the heat and stir in the vanilla extract and blackcurrant jam. Mix well and leave to cool at room temperature before placing in the freezer to set.
Strawberry ice cream
1. In a saucepan over a medium heat, bring the milk and cream to the boil just like you did for the blackcurrant cheesecake ice cream. Remove from heat when it begins to boil and leave to one side.
2. In a separate bowl, beat the egg yolks and sugar until light and fluffy. Gradually pour the hot milk and cream mix into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.
3. Place the bowl over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon.
4. Remove from the heat and stir in the vanilla extract and strawberry jam. Mix well and leave to cool at room temperature before placing in the freezer to set.
Sponge cake
1. Preheat the oven to 170C/350F and butter a round cake tin. Sift the flour, baking powder and salt together.
2. In a separate bowl, beat the butter until soft then add 150g of sugar. Continue whisking until the mixture is light and fluffy. Add the egg yolks and beat thoroughly after each one. Stir in the vanilla extract and mix until combined.
3. Add half of the flour mixture, followed by the milk and the other half of the flour, stirring after each addition.
4. In another bowl, beat the egg whites until foamy. Add a few drops of lemon juice and carry on beating until you have soft peaks. Slowly add the remaining 50g of sugar and beat until stiff peaks form.
5. With a rubber spatula, gently fold the egg whites into the cake batter then pour the mix into the prepared tin and bake in the bottom of the oven for between 40 and 50 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool on a wire rack.
To Assemble
Cut the cake evenly into three layers. Place one third in the bottom of the cake tin.
Spread the blackcurrant cheesecake ice cream on the sponge and top with another sponge layer.
Spread the strawberry ice cream on top of the sponge and top with the final sponge layer.

Whip the cream until it is really thick. Add raspberry flavoring to taste, before scooping into an icing bag and piping onto the cake. Store in the freezer and remove 10 minutes before serving.

Meringue Snowmen

What says Christmas better than a small army of meringue snowmen? Here they are just before they popped into the oven. All standing to attention dressed in their white shiny uniforms.
Meringue Snowmen | www.happyhealthymotivated.com
And here they are out of the oven. All happy and smiley because it’s almost Christmas! These meringue snowmen are ridiculously easy to whip up and look fantastic even if you’re not an icing artist.
Meringue Snowmen | www.happyhealthymotivated.com
This recipe yields between 12-16 meringues.
Ingredients
120g egg whites
200g sugar
1 tsp vanilla
1 tsp lemon juice
Icing pens to decorate
Recipe
1. Preheat the oven to 105C and line a baking tray with parchment paper. Whip the egg whites at a low speed until they just begin to foam up. Add the lemon juice and carry on beating until soft peaks form.
2. Increase the speed and add the vanilla. Carry on whipping for about 30 seconds or so. Add the sugar a tablespoon at a time, blending constantly.
3. When you have stiff peaks, scoop the mixture into a piping bag and pipe snowmen shaped mounds onto a baking tray.
4. Bake for around 90 minutes, or until the meringues are solid and you hear a hollow noise when you tap the bottom. Leave to rest on a while rack until cool. Draw snowman faces on with icing pens when meringues are fully cooled.

Chocolate Christmas Cupcakes

These cupcakes are so easy to make and are bursting with a deep chocolate flavour.
Chocolate Christmas Cupcakes | www.happyhealthymotivated.com
I turned my cupcakes into reindeer and Christmas puddings, but because cupcakes are so versatile when it comes to decorating, you can turn them into anything. Have fun with it!
Chocolate Christmas Cupcakes | www.happyhealthymotivated.com
Personally, I really don’t like pretzels at all, but they made the perfect antlers and I’m sure the sharp saltiness of the pretzels works perfectly with the sweet chocolatey-goodness of the cupcakes. I think I’ll stick to the Christmas pudding ones though.
Chocolate Christmas Cupcakes | www.happyhealthymotivated.com
This recipe yields around 15 cupcakes and originally came from JoyofBaking.com.
Ingredients
50g cocoa powder
240ml boiling water
175g flour
2 tsp baking powder
Pinch of salt
113g butter
200g sugar
2 eggs
2 tsp vanilla
Recipe
1. Preheat the oven to 190C and line 15 muffin cups with red and green paper lines.
2. In a bowl, add the boiling water to the cocoa powder and stir until smooth. Leave to cool to room temperature.
3. In another bowl, whisk the flour, baking powder and salt together.
4. Whisk the butter and sugar together in another bowl until light and fluffy. Add the eggs – one at a time – and carry on beating. Add the vanilla extract and mix well. Gently fold in the flour mixture, before pouring in the cooled cocoa mix and stir until smooth.
5. Fill each muffin cup about 2/3 full for cupcakes with a ‘hill’ on top, or about ½ full for a flat top. Bake for around 16-20 minutes until a toothpick inserted in a cupcake comes out clean. Leave to cool completely on a wire rack before decorating.
I turned my cupcakes into reindeer faces and Christmas puddings by covering the tops in chocolate ganache and decorating with sweets and icing pens.

Chocolate Reindeer Cookies

No new recipe this time – I just wanted to show you my cute reindeer cookies. I made them using the best chocolate cookie recipe and added M&M noses, as well as beady eyes and small antlers with icing pens.
Chocolate Reindeer Cookies | www.happyhealthymotivated.com
These cookies provide a yummy canvas for any type of holiday treat. Spread a little white chocolate icing onto the side of a cookie and draw holly for a Christmas pudding cookie! Alternatively, you could use the cookies as backgrounds for any festive design. Whatever you choose, you’ll have amazing chocolate cookies this Christmas season!

Candy Cane Cookies

Yet another recipe taken from JoyofBaking.com. These cookies take a lot of work, but they look so festive.
Unfortunately, my family is full of clumsy rough-handed people and all of my candy canes got broken. I can only take responsibility for the one below – it snapped when I was trying to hang it on the tree!
Candy Cane Cookies | www.happyhealthymotivated.com
I’ve made these cookies twice now and each time they have been really delicate – so be careful! You can use variations of food colouring to make different coloured candy canes – try red and green.
Candy Cane Cookies | www.happyhealthymotivated.com
This recipe yields 30 candy cane cookies.
Ingredients
325g flour
Pinch of salt
227g butter
120g icing sugar
2 egg yolks
1 tsp vanilla
1/2 tsp red food colouring
Recipe
1. Whisk the flour and the salt together. In a separate bowl, beat the butter and sugar until creamy. Add the egg yolks and vanilla and beat until combined. Slowly add the flour, mixing all the time, and beat until you have a smooth dough.
2. Place half of the dough in another mixing bowl and add the red food colouring. Mix until it is evenly distributed throughout. Wrap the two separate doughs in cling film and place in the fridge for 30-60 minutes to harden up.
3. Preheat the oven to 190C and separate each colour of dough into 30 evenly-sized balls. Roll each ball out onto a floured surface and make a 10cm rope.
4. Take a red and yellow rope and pinch them together at the top. Twist the ropes together to form a spiral then place on a baking tray. Bend the top of the rope to make the ‘hook’ of the candy cane.
5. Bake the cookies for between 8-10 minutes or until the cookies are just starting to turn brown. Remove from the oven and let cool completely on a baking sheet. These cookies can be stored in an air-tight container or frozen.