This just might be my new favorite of all the Designed Sheet Cakes I’ve made thus far. As a kid I was a HUGE SpongeBob fan so my first choice was always the creepy half melted SpongeBob face popsicle. For a more in depth tutorial of my Designed Sheet Cakes, click here!

Ice Cream Designed Sheet Cake Piped Batter | The Squeaky Mixer

Ice Cream Designed Sheet Cake Details

For this specific cake, I only made one layer. I did not stack it with two other cake layers with whipped cream bettween each layer like I do with my full designed sheet cakes which you can find here.

Ice Cream Designed Sheet Cake Tracings | The Squeaky Mixer

I hope that you enjoy these fun Designed Sheet Cakes as much as I do! :)

@thesqueakymixer
What was your go to Ice Cream truck popsicle/ ice cream?! Find the full recipe and master guide for these Designed Sheet Cakes on my website, link in bio 🤎 #bakingtiktok #recipe #fypシ #bakingrecipe #thesqueakymixer #bakingszn #designedsheetcakes #fyp #icecream
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Ice Cream Designed Sheet Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com

5.0 from 1 vote

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Servings

8-10

servings

Cooking time

hour

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

6 egg yolks
4 Tbsp. sugar
4 Tbsp. vegetable oil
4 Tbsp. whole milk
2 tsp. vanilla extract
1 cup all purpose flour
2 Tbsp. cornstarch
6 egg whites
1/2 tsp. vinegar
4 Tbsp. sugar

Directions

Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line with parchment paper. I am using a 13″ x 18″ cookie sheet. For this specific theme I am only making one layer. For the full three layered designed sheet cake, view this recipe here.
Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
Remove a couple tsp. of batter into small bowls and dye every color you want for your design.
Place each color into a piping bag.
Pipe your designs all over your prepared cookie sheet. To seal the designs, freeze the cookie sheet for 10-15 minutes. This will firm up the design nicely.
Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
As soon as the cake comes out of the oven, flip it over onto a sheet of parchment paper then immediately peel the parchment paper back to reveal your design.
If you want to accompany this cake with whipped cream, view the recipe paired with the full designed sheet cake recipe here.