How to Make a Giant Creamsicle Cake This Summer

This jumbo pop is sure to make everyone smile.

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There’s nothing quite like an old-school creamsicle from the ice cream truck — except maybe this life-sized version! To make the giant pop, Food Network Magazine sandwiched orange sherbet between two layers of vanilla cake and covered it in a homemade marshmallow fondant. The oversized stick is just a wooden spatula! Keep reading to see how you can make your very own!

Get the Recipe: Giant Creamsicle Cake

Step One:

Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.

Step Two:

Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you’ll have 4 strips).

Step Three:

Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.

Step Four:

Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.

Step Five:

Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.

Step Six:

Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.

Step Seven:

Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.

Step Eight:

Slowly beat all but 1/2 cup confectioners’ sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners’ sugar–dusted surface until large enough to cover the entire cake.

Step Nine:

Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

Credits:

All text from Food Network Magazine.

Photographs by Yunkee Kim.

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