Alaska Birthday Cake!

FREE Ice Cream Birthday Cake Recipes

Baked Alaska

Alaska Birthday Cake is a home-made ice cream cake! This is the traditional Baked Alaska that a novice may make with a few tools.

Amaze your guests with the presentation of this special ice cream cake! This cake is sometimes called a "Baked Alaska".

Often an ice cream cake makes the best birthday cake. If you would like to make yours with the birthday honoree’s favorite flavors, this is a great, easy recipe for the Alaska Birthday Cake! Sing "Happy Birthday" carrying the cake with a the volcano eruption! This cake makes a very dramatic entrance and is very easy to make.

You will need a small crème Brule torch which may be found in kitchen supply shops. You only need to have the following four ingredients for this jazzy birthday cake: one cup of egg whites, one cup of sugar, a one gallon brick of the favorite ice cream, and a pound cake which is in the loaf pan shape. For a special treat you may use 2 ounces of a liquor for added flavor.

Make the meringue first - place one cup of egg whites and one cup of sugar in a large mixing bowl. Beat the egg white and sugar mixture with an electric beater into stiff peaks and set aside.

OPTIONAL: Save and wash out thoroughly half of the best shaped egg shell to make a "VOLCANO" later. DO NOT USE THIS VOLCANO WITH BIRTHDAY CANDLES. CHOOSE EITHER VOLCANO OR CANDLES!!!

Assembling the Alaska Birthday Cake!

Using a serrated knife, slice the pound cake horizontally into five thin layers. Place one thin layer on a flat plate or tray that may withstand the blaze from the Brule torch.

Trim and shape the brick of ice cream to the same width and length as the pound cake - approximately 5 by 9 inches. Next place the brick of ice cream on top of the slice of cake on the platter. Place three cake slices on top and sides, then cut the last slice in half for end pieces. The brick of ice cream should be completely covered in cake.

At this time if you would like to enhance the flavor, brush liquor that compliments the ice cream on all sides of the birthday cake. For example, brush Crème de Menthe on the cake if you used Chocolate Chip Mint ice cream... or coffee liquor if using coffee-flavored ice cream.

Next, spread the prepared egg white meringue all over the cake. Place the OPTIONAL half egg shell on top in the middle and spread meringue up the sides to shape a small volcano. Be careful not to get meringue in the shell - leave opening in top of egg shell for a small amount of liquor.

Follow the instructions for the Crème Brule torch and cook the icing all over to a golden brown. Be careful to keep the torch far enough away from the egg whites to prevent burning, but to ensure that the eggs are cooked.

Decorate the cake for the birthday with colored sprinkles or candies. Place the Baked Alaska in the freezer until it is ready to be served.

If you made the "VOLCANO" and want to use it - DO NOT ADD CANDLES TO THE CAKE!!! Heat about one ounce of liquor in the microwave for about 10 seconds. Pour the warm liquor in the eggshell volcano. Turn out the lights and light the liquor vapors for the volcano surprise.

More About the Alaska Birthday Cake!

The traditional Baked Alaska is made of hard ice cream on sponge cake, however we prefer pound cake because it may be made in a loaf shape to match to the size and shape of a brick of ice cream.

It is important to keep the cake in the freezer until 30 minutes before you are ready to serve. Prepare the meringue and spread over the frozen cake. Take care to confirm that you have enough propane in to brown the meringue. Weaking safty goggles or glasses, light the crème Brule torch and lightly brown the meringue.

It is said that a New York restaurant coined the name "Baked Alaska" in honor of the new US territory - Alaska.

Amaretto Ice Cream Cake

This variation of the Alaska birthday cake may be modified for your ice cream preferences.

First bake an Angel Food Cake and allow it to cool for 3 hours.

Ingredients: 1/2 cup of Amaretto liquor; 1/2 pint of whipping cream; 1 pint of Ben & Jerry's Coffee Heath Bar Crunch®; 1 pint of Ben & Jerry's Cherry Garcia®.

Place the whipping cream in a bowl and whisk into whipped cream; makes about 2 cups. This is the frosting for this variation of the Alaska Birthday Cake.

Using a serrated knife, cut the Angel Birthday Cake into 3 layers. Using a pastry brush, brush each layer with 1/3 of the Amaretto liquor. Select an attractive cake plate that may be placed in the freezer until serving your special Alaska Birthday Cake with an Italian influence. Cover the plate with plastic wrap to prevent sticking. Place the first layer on the plate. Cut the carton off the coffee ice cream and slice the ice cream into round slices. Place the slices onto of the first layer. Place the second layer of cake on top of the coffee ice cream. Cut the carton off the cherry ice cream and slice the ice cream into round slices. Place the slices onto of the second layer. Place the third layer of cake on top of the cherry ice cream.

Spread whipped cream on top and sides of cake. Place cake in freezer immediately. Remove cake from freezer 1/2 hour before serving. Decorate cake at this time with chocolate sprinkles and candles.

Black Forest Ice Cream Cake

This variation of the Alaska birthday cake may be modified for your ice cream preferences.

First bake a Devil's Food Cake in three round layer cake pans and allow them to cool for 3 hours.

Ingredients: 1/2 cup of Kirschwasser, Cherry brandy; 1/2 pint of whipping cream; 2 pints of Ben & Jerry's Cherry Garcia®.

Place the whipping cream in a bowl and whisk into whipped cream; makes about 2 cups. This is the frosting for this variation of the Alaska Birthday Cake.

Using a pastry brush, brush each layer with 1/3 of the Kirschwasser. Select an attractive cake plate that may be placed in the freezer until serving your special Alaska Birthday Cake with a German influence. Cover the plate with plastic wrap to prevent sticking. Place the first layer on the plate. Cut the carton off one pint of cherry ice cream and slice the ice cream into round slices. Place the slices onto of the first layer. Place the second layer of cake on top of the cherry ice cream. Cut the carton off the second pint of cherry ice cream and slice the ice cream into round slices. Place the slices onto of the second layer. Place the third layer of cake on top of the cherry ice cream.

Spread whipped cream on top and sides of cake. Place cake in freezer immediately. Remove cake from freezer 1/2 hour before serving. Decorate cake at this time with chocolate sprinkles and candles.

Brownie Ice Cream Cake

This variation of the Alaska birthday cake may be modified for your ice cream preferences.

First bake Chocolate Brownies in one 8 inch square pan lined with aluminum foil and sprayed with vegetable oil. Allow brownies to cool for 1 hour then cover brownies with foil and place in freezer for 3 hours.

Ingredients: 1/2 pint of whipping cream; 1/2 pint of fresh raspberries; 1 pint of Ben & Jerry's Berried Treasure Sorbet®; 1 pint of Ben & Jerry's Vanilla.

Place the whipping cream in a bowl and whisk into whipped cream; makes about 2 cups. This is the topping for the Brownies after they have been plated to serve. Cover with plastic wrap and place whipped cream in refrigerator.

Cut carton from sorbet and place sorbet in a bowl. Break up frozen sorbet. Stir sorbet until smooth, spreadable, and semi-frozen - not too melted. Take brownies from freezer and spread sorbet evenly on top and return brownies to freeser for 2 hours. Next remove vanilla ice cream from carton and place in bowl. Stir vanilla into smooth, semi-frozen spread.

Take brownies from freezer and spread vanilla ice cream over frozen sorbet. Return brownies to freezer.

When ready to serve, take brownies from freezer and remove them from brownie pan using sides of aluminum foil. Place brownies - this version of an Alaska Birthday Cake - on a cutting board for presentation 30 minutes before serving. Quickly spread whipped cream on top and add candles.

Next cut into sixteen 2x2 inch squares. Place each square on plate and top with a few fresh raspberries.

Chocolate Ice Cream Cake

This variation of the Alaska birthday cake may be modified for your ice cream preferences.

First bake a Devil's Food Cake in three round layer cake pans and allow them to cool for 2 hours. Remove each layer from its pan and wrap each individually in foil. Place the cake layers in the freezer (can be made two days in advance).

Ingredients: 1/2 cup of Rum; 1/2 pint of whipping cream; 1/2 gallon of your favorite ice cream. Suggestions: chocolate, vanilla, coffee, chocolate chip, vanilla fudge swirl, chocolate chip mint.

Prepare Ice Cream: Leave the ice cream at room temperature for 30 minutes. Place ice cream in a bowl and stir until smooth and semi-frozen. Using same cake pans that were used for the Devil's Food cake layers, line two cake pans with foil. Pour half of the softened ice cream into each of the two lined cake pans. Cover the ice cream and place in freezer. Allow to freeze for 3 hours. May be made two days in advance.

Assemble Cake:

Place the whipping cream in a bowl and whisk into whipped cream; makes about 2 cups. This is the topping for this variation of the Alaska Birthday Cake.

Take all layers from the freezer. Select an attractive cake plate that may be placed in the freezer until serving your special Alaska Birthday Cake with a Devil influence. Cover the plate with plastic wrap to prevent sticking.

Remove the first cake layer from its pan and place on the cake plate. Using a pastry brush, brush the cake layer with 1/3 of the Rum. Remove one ice cream layer from its pan and place it on top of the first cake layer. Place the second cake layer on top of the first ice cream layer and brush it with 1/3 of the Rum. Remove the second ice cream layer from its pan and place it on top of the second cake layer. Place the last cake layer on top and brush with the remaining Rum.

Spread whipped cream on top and sides of cake. Place cake in freezer immediately. Remove cake from freezer 1/2 hour before serving. Decorate cake at this time with sprinkles and candles.

S'more Ice Cream Cake

This variation of the Alaska birthday cake may be modified for your ice cream preferences. This recipe uses a 9x13 inch cake pan that has been sprayed with vegetable oil.

Ingredients: Crust: 48 Graham Crackers, 1/3 cup of sugar, 12 tablespoons of melted butter. Smore layers: 1/2 gallon of peanut butter ice cream, 12 ounce jar of marshmellow topping, and hot fudge or chocolate ice cream syrup topping.

First smash 48 Graham crackers to make crumbs. Place crumbs in a bowl and pour 12 tablespoons of melted butter over the crumbs and mix by hand until well blended. Sprinkle 1/3 cup of sugar over crumbs and fold in with a rubber spatula. Spread crumbs in a prepared 9x13 inch cake pan evenly across the bottom and up the sides. Place covered cake pan in freezer for one hour.

Take peanut butter ice cream from freezer and allow to set out at room temperature for 30 minutes. Place ice cream in a bowl and by hand blend until smooth and spreadable. Take cake pan from freezer and spread semi-frozen peanut butter ice cream in one even layer. Cover cake pan and return to freezer for 2 hours.

Scoop marshmellow topping into a bowl and place in microwave for 20-30 seconds. Stir topping until smooth. Take cake from freezer and spread marshmellow topping evenly over frozen peanut butter ice cream. This time spray aluminum foil cover with vegetable spray to prevent sticking to marshmellow topping. Cover cake with prepared foil and return it to freezer.

Remove cake from freezer 30 minutes before serving. Heat hot fudge topping. Drizzle topping over marshmello and decorate cake with candles.

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