NOTE: If you missed the first page of this recipe, use the "previous page" button at the bottom of the instructions or click here to start from the beginning.
Now that your supplies are at the ready and your work surface has been prepared, let's begin!
What You Do
To make igloo:
Preheat oven to 350*. Grease and flour a large, metal mixing bowl. Place 2 cupcake liners in the cupcake pan or use 2 silicon baking cups.
Prepare cake mix as directed on box. Fill the 2 cupcake liners with batter. Pour remaining batter into the large mixing bowl. Place the bowl and the cupcakes into the oven. Bake the cupcakes as directed on box. Once cupcakes are done, continue to bake the large cake for another 15 – 20 minutes or until a skewer stuck into the middle of the cake comes out clean. Cool cupcakes on wire rack. Cool cake in bowl for 30 minutes, then remove from bowl and continue cooling on cake rack.
Using a serrated knife, slice the cake into thirds horizontally and finish cooling if needed.
First time here? Don't forget to sign up for our free newsletter!
To assemble the igloo:
Set the ice cream out to soften for 15 minutes. Once it is soft enough to spread, lay the bottom layer of cake onto your platter. Spread a thick layer of softened ice cream over the cake. Top the ice cream with the second cake layer. Once again, top with ice cream, then top with the top layer of cake. Set the entire tray into the freezer for 45 minutes to firm up the ice cream.
Set Cool Whip out to soften.
Once the cake has partially frozen, quickly spread the Cool Whip all over the domed cake. Remove the liner from one cupcake. Turn it on its side with the top facing you. This is the door to the igloo. Lay the cupcake up against the cake, using the Cool Whip as glue to hold it together. Cover the cupcake with Cool Whip.
Sprinkle coconut around the base of the igloo to represent snow. Place cake back into the freezer until ready to eat. Allow to come to room temp. for 5 –10 minutes before cutting. Place remaining cake back into the freezer.
To make penguins:
Melt 2 cubes of chocolate almond bark in the microwave. Using a clean candy brush, paint the chocolate over 1 marshmallow making a face. Paint a 2nd marshmallow for the body. Place the marshmallows into the freezer for 2 minutes.
Spoon ¼ c. chocolate into a plastic baggie, creating an icing bag. Snip the corner of one end of the bag and pipe of chocolate eyes onto the penguin’s face.
Melt one cube of white chocolate in the microwave. Tint with orange food coloring. Spoon into a plastic baggie and pipe onto the penguin face for a nose.
Stick the penguin’s head onto the body by painting some melted chocolate onto the bottom of the head and pressing it onto the body. Stick it back into the freezer until ready to serve the cake.
Decorate the tray around the igloo by placing the penguins around the igloo in the coconut.
Return to the first page to see the completed recipe.
About the Author:
Tami Rose lives in North Carolina with her husband and 2 children. She is always on the
lookout for fun, easy crafts that any age group can make. She is the Assistant Administrator on the FamilyCorner.com forums. You can find her there under the username of "ajrsmom". She is also the Assistant Editor for FamilyCorner.com and provides valuable support for the website. Visit her cooking blog Tami's Kitchen Table Talk.
Mother's Day!
Mother's Day is right around the corner. Celebrate mom this year with plenty of crafts, recipes and plenty of other ideas. Here are a few examples to get you started...
Related Articles & Projects:
Win Fun Stuff!
Missed the last couple of newsletters? Haven't visited for a while? This section highlights articles and crafts that have recently been added to FC...
