Leneyloo - first of all - make sure you use a serrated knife and that the cake is partially thawed - less crumbs that way. The ice cream should be slightly softened - not custardy. If the cake layers (after cutting) are placed back in the freezer and kept frozen - there should be no mess when spreading the ice cream. If you are having trouble with mixing the ice cream and syrup you can do one of two things: Combine thoroughly (which may make the ice cream runny) and in that case - freeze the ice cream again before trying to spread it on the cake - just don't freeze it rock hard - you need to work with it. Or - drizzle the syrup on the frozen cake and spread with a spatula - freeze until firm, then top with softened ice cream, place back in the freezer until ice cream is firm and spread with more syrup, top with second frozen layer of cake and repeat the process using the other flavor of syrup or the same flavor - depending on your taste. You will have to keep freezing in between each step to prevent a sloppy mess. And if you really want to get brave with this recipe - after it is finished and frozen - remove cake from pan and remove plastic wrap - drizzle a ganache or syrup over and freeze again. and you can decorate with nuts or candies.
I hope this helps.
|