INSTRUCTIONS
Step 1: Bake the Red Velvet Cake
1. Preheat oven to 350 ° F( 175 ° C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth.
4. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Serve & Enjoy!
Let the cake sit at room temperature for 10 minutes before slicing.
Enjoy this indulgent treat!
Step 2: Make the Ice Cream Layer
1. Line a 9-inch round cake pan with plastic wrap.
2. Remove Fricey’ s Sour Cherry Ice Cream Bars from the sticks. Spread evenly into the pan. Pressing firmly.
3. Freeze for at least 2 hours, or until firm.
Step 3: Assemble the Cake
1. Place one red velvet cake layer on a serving plate.
2. Remove the ice cream layer from the pan and place it on top of the cake.
3. Add the second red velvet cake layer on top. 4. Freeze for at least 1 hour to set.
Step 4: Make the Ganache
1. Heat heavy cream in a small saucepan until simmering( don’ t let it boil).
2. Pour hot cream over chopped chocolate and let sit for 1 minute.
3. Stir until smooth.
4. Let cool slightly, then pour over the top of the cake, letting it drip down the sides.
5. Freeze for 30 minutes to set the ganache.
Step 5: Add the Toppings
1. Whip the heavy cream until it forms ribbons.
2. Once ribbons are formed, add the vanilla and powdered sugar and continue to whip until it forms stiff peaks.
3. Pipe or spread whipped cream on top of the cake.
4. Garnish with fresh cherries and chocolat shavings.
Not sure which bar flavor will complement your ice cream cake best? It all comes down to the flavor profile you want to create! Here’ s a look at how each option can elevate your dessert:
• Saskatoon Berry – Sweet with a hint of almond and earthy undertones, this would create a rich, unique flavor that pairs well with vanilla or white chocolate layers.
• Raspberry – Tart and vibrant, raspberry would add a refreshing contrast to the sweetness of the cake, especially if paired with chocolate or cream cheese layers.
• Haskap Berry – A mix of sweet and tart with notes of blueberry and blackcurrant, this could create a deep, jammy flavor that works beautifully in a creamy base.
• Sour Cherry – If you love a bright, tangy kick, sour cherry would add a bold contrast, especially when paired with dark chocolate or vanilla bean.
If you want a classic and crowd-pleasing flavor, raspberry is a safe bet. If you’ re looking for something unique and rich, haskap berry or Saskatoon berry would be great. If you like a bit of tartness to balance the sweetness, sour cherry is a fantastic choice.
Friceys Prairie Fruit Pops, www. friceys. ca