The last few weeks have been full of celebrations. Birthday’s, talent shows and graduation have filled my calendar. Celebrating people in our lives and their important milestones are one of the ways we feed our souls.
It can be easy to let the business or stress of life overcome us.
Sitting watching my nephews 8th grade graduation I was in awe of his class. 21 of 105 students had a 4.0 or higher. Many more with a 3.5 or above. 2 of them were heading to a Broadway camp in NYC. I was not that child. A year or more later I would start down a path of not great choices. Teacher’s cried sharing stories about these kids, this class. These teacher’s deeply cared for their students. These kids impacted their teacher’s lives with their hearts for service, quest for knowledge and hunger for God.
Celebrating these moments, big or small, plants seeds in the hearts of those we love. Laughing around the table waters them, words of encouragement make those seeds sprout and grow. Eating pizza and sharing memories made my heart swell. I left inspired for another day.
Celebrating others feeds our souls.
This Homemade Funfetti Ice Cream Cake was baked for my nephew Chase’s birthday.
On a last-minute whim I whipped this up. Transporting an ice cream cake is interesting but it made it their without melting into a pool of ice cream! You can see this cake was all about the sprinkles!
You can create this using a Funfetti cake mix or even buying a pre made cake. I am all about easy options!
Who needs to be celebrated in your life today? Father’s Day is Sunday. I will be thinking about my Dad, who died almost 15 years ago. I will be celebrating in my heart what a great dad he was and thankful for the time we had. I will also be celebrating my brother, who is such an awesome dad!
I would love us to share each Friday what is feeding our soul and encourage each other. Link to your site or something on the web that fed your soul this week! I’d love to hear from you.
Homemade Funfetti Ice Cream Cake
- 1¾ cups cake flour
- 1¼ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- 4 eggs
- 1 cup whole milk
- 1 tablespoons vanilla extract
- ½ cup rainbow sprinkles
- 3 8 inch layers of funfetti cake baked, cooled and leveled
- 1 pint Vanilla Ice Cream softened to spreadable consistency
- 1 pint Cookies and Cream Ice Cream softened to spreadable consistency
- 1 sticks salted butter slightly softened
- 4 cups powdered sugar
- 1 tablespoon vanilla
- 1/4 cup heavy whipping cream
- 2/3 cup ice cream sprinkles
- 1 package of Oreo's optional
Preheat< oven to 350 degrees F. Butter two 8 inch cake pans.
In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, continuing until all the butter has been added.
Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.
Bake for 30 - 35 minutes or until the cake is firm and slightly brown on edges.
Line 2 (8 inch) round pans with plastic wrap. Spread a pint of ice cream in each. Cover and refrigerate several hours or overnight until firm.
Place one cake round on a plate. Remove plastic wrap from one cake pan and top cake with an ice cream round. Layer another cake, ice cream, cake. Press lightly to make sure it's sticking together, then use a knife to trim any ice cream that might be hanging out over the cake. You want the sides to be pretty level.
Place cake in the freezer while you prepare frosting.
In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. Slowly add powdered sugar, a little at a time, until just combined. Add heavy cream and beat on high for about 1 minute, until fluffy and smooth. Fold in sprinkles.
Frost the prepared cake. If ice cream begins to get melty, place cake back in the freezer until firm, then finish frosting. Once complete, garnish with the cookies if desired. Sprinkle the top with extra sprinkles for decoration.
Keep frosted cake stored in the freezer. Remove cake from freezer 10 -15 minutes prior to cutting and serving.