Lisa had given me the recipe her easy ice cream cake. She served it when we had last visited and I thought it the easiest, best tasting ice cream cake ever! So with a few modifications - viola - a Custom Bakugan Cake:
The recipe is simple:
INGREDIENTS:
16 Ice Cream Sandwiches
1 16 ounce can/container whipped topping (you can experiment with using flavored whipped cream as well - depending on your tastes)
Caramel or Chocolate sauce
Any crushed candy bars or ice cream topping of your choice. Get creative: use peanuts or fruit like strawberries or blueberries or bananas. As an example, I used crushed peanut butter cups and caramel sauce for Eli’s 6 birthday cake.
Place 8 of the ice cream sandwiches side by side in a 9 x 13 glass pan and arrange them until the entire bottom is covered. You may need to break one in half if necessary.
Spread a thick layer of the whipped topping over the sandwiches. Freeze until harden.
Drizzle any caramel or chocolate sauce; (be as generous as you want) sprinkle with crushed candy bars (or topping of your choice). Create another layer with remaining ice cream sandwiches. Top with other half of whipped topping and freeze until hardened (3 hour minimum, but overnight is best).
Add a thin, fresh layer of whipped topping for the look and decorate with any left over toppings.
For the Bakugan balls I used Lindt truffles - I only thought this up the night before so I had to settle for the dark chocolate, but the white chocolate would make great Bakugan as well. I then used gel icing to make the patterns. For the cards, I used Hersey bars and then decorated with colored frosting and a laminated (okay, taped over) printout of the Bakugan logo.
I froze the balls and the cards so that the icing wouldn't get runny.
Not only did Eli love the cake - he loved eating the cards and bakugan!
