Cakes, Ice Cream

Marquise Style Ice Cream Cake

July 29, 2010




You know what I love about summer? Baking in your bikini. Try it. It’s great. It is waaay too hot out to be standing in a kitchen with a 350 degree oven on fully clothed. So today, as I was tanning on the back deck and decided to bake – I didn’t bother getting changed. And you know what else? Doing the dishes in your bikini is great too! No worrying about the water splashing up – especially when your washing chocolate covered baking dishes. Today was bikini baking day – and it was just what I needed.

This past weekend I had a meltdown – and it wasn’t because it is so hot out. No. I had a meltdown because there are people in this world who think its perfectly fine to steal from other people. Yup – I was a victim of theft. After work Saturday I wanted to go shopping to pick out a dress for an upcoming friends wedding this weekend. I had been out the night before and had my bag with me which had all my clothing, personal items like makeup and hair stuff and a bag of brand new baking supplies which I had just bought the day before. at a specialty store. Needless to say I was quite upset when I saw it was all gone. I had spent quite a bit of money on clothing on my weekend away to Whistler, and my birthday trip to Vegas so it was a little hard to believe it had all been taken. C’est la vie! The “want” list of items to buy keeps getting put on hold due to unexpected expenses! Such as my car – and the replacement of all my things. I had needed wanted a new camera desperately! Sure mine is fine and it takes pictures – but it’s got some hiccups and a new one would have been awesome! As well as a new pair of runners… the list could go on and on.

Also, I had bought some baking supplies for upcoming things I had wanted to make, like hand held pocket pies, and cupcakes which I was going to make for a wedding shower the next day and another upcoming shower. Now I have to go re-buy all the food colouring, cookie cutters, molds, piping bag and tips etc etc. So today I felt like I needed to make something to take my mind off of it. I had been thinking of making this recipe for quite a while now. I had seen a Cupcake contest by Duncan Hines, which I would have liked to have made something for but found out it was only available to the States – like most online food contests. While I had been brainstorming for it I had looked online for some new and interesting ideas I could turn into a cupcake and found a recipe for a Marquise cake. It is typically a sponge cake – made on a cookie sheet pan – which you then cut out and place into a loaf pan to make a shell type outer cake layer and then fill with a dense mousse like marquise filling. I had been thinking about turning into something slightly different, something like an Ice Cream Marquise Cake. Though I’m sure a traditional Marquise with the dense rich mousse filling is just as delicious.

It’s a perfect summertime dessert – it’s simple and doesn’t require a lot of time. You can make it a day or two ahead, as it keeps well in the freezer wrapped properly. You can change this dessert into any filling type you like – maybe with frozen yogurt? or ice cream speckled with fresh fruit between the layers, or with a vanilla cake or even mint ice cream. There are lots of different options – and its so simple! Simply take it out of the freezer a few minutes before cutting, and use a large cake knife slightly warmed under hot water.

Hope everyone is enjoying their summer =)

Follow the link for step-by-step picture directions ..


  • Loaf Pan
  • Cling Wrap/Saran
  • Scissors
  • Paper
  • Parchment


  • 4-5 Cups Vanilla Ice Cream ( Store Bought or Home Made )
  • 1-3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cups ocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup milk
  • 1/2 cup Canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup hot water


  1. Preheat the oven to 350 degrees. Prepare a 9×13′ cake pan with baking spray and a sprinkle of flour over it to coat. You want this baby to come out nice and easy.
  2. Sift the flour, sugar, cocoa, baking soda and baking powder together into a bowl and mix until well combined
  3. In a stand mixer, combine the milk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients until incorporated.
  4. With the mixer on low, add the hot water until combined.
  5. Pour cake mix into 9×13′ cake pan. You will need about 2-3 cups as you do not want a thick cake. You can use the reserve cake mix to make a dozen cupcakes – which is what I did! or to make another small cake. Bake the cake for approximately 15-20 minutes or until toothpick inserted in the center comes out clean. Remember, it’s not as thick as usual cake so it doesn’t need a long time to bake.
  6. Allow cake to cool slightly, and turn out onto cutting board lined with parchment or cooling rack. Make sure it does not stick to the board. You’ll want it right side up.


Marquise Style Ice Cream Cake


Line a loaf pan with cling wrap


Bake the cake in a 9×13′ cake pan. You don’t want it to be too thick – about 2-3 cups of cake mix will do.


On a sheet of paper, trace the sides of your loaf pan and label them.


Then, cut out the pieces and place them into the pan to make sure they fit!


Once the cake is baked and cooled, turn it out onto a cooling rack or cutting board lined with parchment or wax paper.


Next, place the cut outs over top of the cooled cake and cut out each piece. Once they are cut place them one at a time into the loaf pan – so that you know which is which. Start with the bottom, then place the sides and top side pieces in. You can use your fingers to push it into place and against the sides.


Then, cover it again with cling wrap and press it firmly in place. Place into the freezer for about 20 minutes to harden and firm up.


Remove from the freezer and peel away cling wrap. Using homemade or store bought ice cream, carefully fill the inside of the cake with the ice cream. The Ice cream may need to be softened at room temperature for a few minutes. Then place another piece of cling wrap over the top and return to the freezer. It should set for at least 4 hours or overnight. It can stay in the freezer for quite a few days properly wrapped.


Once you are ready to serve it -take off the cling wrap, and  place it upside down onto a serving dish. Carefully un-mold it…


And voila! A marquise style ice cream cake. You can leave it for a few minutes to warm up before cutting. Use a large cake knife heated under water before slicing.


Now, you could eat it plain…


..OR you could heat up some fresh raspberries on the stove and pour it on top..


Just sayin’.


Then devour it before it melts away in the heat! =)

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  • Reply Super Mommie July 30, 2010 at 8:14 AM

    Let’s all say yummy together! I have a silicone pan that I didn’t want to bake in, but freezing in sounds great!!

  • Reply Koko July 30, 2010 at 3:34 PM

    Lou that’s so awful about all your stuff- I was upset when I heard that on Facebook 🙁

    Your cake looks delicious, and cooling on a hot day!
    P.S. I LOOOOVE bikini baking!! I’ve been doing plenty of it this summer!

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