sherbet ice cream cake recipe
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Get your cake and ice cream in one bite with this Sherbet Ice Cream Cake Recipe! Follow this SlideShare Deck for easy directions that are sure to get you a dessert that everyone will love. This recipe was prepared in the Rada Cutlery Kitchen by our very own Kristy Kay. Check out our Video for more instructions: http://youtu.be/BATJSCYiLcUTRANSCRIPT
Sherbet Ice Cream Cake
A Rada Cutlery Recipe
Ingredients • 1 prepared 9″ angel food cake
• 1 pint orange sherbet, softened
• 1 pint raspberry sherbet, softened
• 1 pint lime sherbet, softened
• 1 – 12 oz. container frozen whipped topping. Thawed
• We recommend: – Rada Cutlery 10″ Serrated Bread Knife, Super
Spreader, Serrated Slicer and Pie Server
– Recipe from the Rada Cutlery Ice Cream Cookbook – 101 Recipes
Slice angel food cake crosswise.
Slice three times to make 4 layers.
Place the bottom layer on a serving plate and spread orange sherbet
evenly on top.
Place one cake slice on top of orange sherbet.
Repeat with remaining cake layers and raspberry and lime sherbets.
Frost sides and top using the Super Spreader with whipped topping and place in freezer for 1 hour until firm.
Slice the cake with the Serrated Slicer and serve it up with the Serrated Pie Server.
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