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goldengaytime

Cake/ Dessert/ Icecream/ Non Thermomix

Golden Gaytime Icecream Cake

This has become an annual tradition for my husbands birthday! For my husbands 30th birthday a few years ago, I asked him what cake he wanted for his birthday, he requested a Golden Gaytime Icecream Cake (…as a joke). But what my husband wants, my husband gets…even when his birthday in the middle of winter! This has been a birthday tradition now and is the EASIEST and YUMMIEST “cheats” cake ever!!! I prepare it at least the day beforehand and it is really quick to plate up when time to serve.

My first cake was inspired by this Golden Gaytime Icecream recipe by Excuse Me Waiter and I have adapted and changed it over the past few years! The first 2 years were pre-Golden Gaytime icecream tubs, so this time I used the Golden Gaytime Icecream tub to top up my glass mould.

It really is the easiest cake to make and you don’t have to worry about leftovers going gross as it can always be kept fresh back in the freezer (…but you probably won’t have any leftovers!!!). Also great to prepare a few days earlier to leave time for other party prep!

You can use any mould i.e. silicon, glass, metal. Silicon is the easiest for the icecream to pop out (without any spraying etc), however I have used metal baking pans in the past, and a Pyrex glass bowl this year to get a dome shape. I spray with cooking spray and double line with plastic wrap. The cooking spray helps the plastic wrap stick onto the glass/metal, and also helps when taking the frozen icecream cake out! DO NOT put the icecream directly straight into a metal or glass tin/mould otherwise it’ll be a melty mess by the time you’re able to get it out and serve!

You COULD use your Thermomix for blitzing the biscuits, but I LOVE it chunky (as in some biscuits are just broken in half) as it gives a nice cakey texture amongst the icecream. Also the ice magic through this, gives it that ‘Vienetta‘ type icecream cake texture with crunchy chocolate bits through it!

You COULD also make your own ice magic/chocolate sauce, and caramel sauce…and icecream etc etc… in the Thermomix, but this is a CHEATS cake, and it is just nice to just buy everything and bang it all in there in no time!!

Watch out for when the Golden Gaytime’s are on sale, but I’m always really disorganised and buy them full price, so this isn’t the cheapest cake (…well still a lot cheaper than buying a cake!)… but it is for my husband, so really this cake is pretty much reserved for either yourself or your really really loved ones!! 😉

No special equipment needed, just a large mould/tin and large bowl!!

 
Leave the icecream out on the bench for at least 10 minutes to soften.
 
Prepare your tin/mould if using glass or metal – spray with cooking oil and double line with plastic wrap.
 
Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and ‘cake like’ once the cake is set).
 
In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.
 
Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.
 
 
 
Spoon in the Caramel and Honeycomb Icecream/arrowroot mixture and press down… 
 
 
…and roughly pour in the Chocolate Ice Magic between spoonfuls.
 
If there is room at the top of the tin/mould (there is approx 1.5cm of space at the top ^^^), spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould…
 
 …and smoothen with a spatula so that it has a nice and even flat surface once it’s upturned for serving. 
 
 
 Cover the top with 2 layers of plastic wrap and freeze overnight.
 
When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave – a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted). 
 
Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.
 
 
Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!



OTHER YEARS…

Golden Gaytime Icecream Cake – Paule’s 30th
For my husband’s big 30th, I drizzled melted chocolate and topped with melted dark chocolate piped into his name onto a tray inserting a wooden skewer and topped with edible glitter, left to set in the fridge for a few hours.
Golden Gaytime Icecream Cake – Paule’s 30th + 1
 
This was a 2 tier cake with dark chocolate ganache and crushed peanuts.
Golden Gaytime Icecream Cake – Paule’s 33rd Birthday
 
I was heavily pregnant with the girls with this one so minimum effort! I used a glass bowl from Kmart and drizzled with ice magic and crushed peanuts.
Golden Gaytime Icecream Cake – Paule’s 34th Birthday
 
I used a 20cm round cake tin, drizzled with ice magic, decorated with Giant and regular sized Caramello Koalas to represent our family (it was his 1st birthday as a family of 6!) and topped with chocolates – Kinder Bueno , Curly Wurly and Chomp.
 

Golden Gaytime Icecream Cake

Print Recipe

Ingredients

  • 2 x boxes Golden Gaytime Icecreams (4 in each box = 8)
  • 1 x tub Streets Blue Ribbon 3 in 1 Caramel and Honeycomb Icecream
  • 1 x packet Arrowroot biscuits (250gm)
  • 1 x bottle Chocolate Ice Magic
  • 1 x tub Golden Gaytime Icecream (optional...I use this to 'top up' the rest of the mould...and eat the leftovers!)
  • Melted dark chocolate and caramel sauce to drizzle on top

Instructions

1

Leave the icecream out on the bench for at least 10 minutes to soften.

2

Prepare your large tin/mould if using glass or metal - spray with cooking oil and double line with plastic wrap.

3

Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and 'cake like' once the cake is set).

4

In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.

5

Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.

6

Spoon in the Caramel and Honeycome Icecream/arrowroot mixture and press down, and roughly pour in the Chocolate Ice Magic between spoonfuls.

7

If there is room at the top of the tin/mould, spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould, and smoothen with a spatula so that it has a nice and even flat surface once it's upturned for serving. Cover the top with 2 layers of plastic wrap and freeze overnight.

8

When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave - a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted).

9

Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.

10

Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!

June 12, 2016 By
2
Chocolate/ Healthy/ Non Thermomix/ Sweets/ Thermomix

Golden Gaytime Bliss Balls

This is a variation of the Healthy Golden Gaytime Easter Eggs. This time using blitzed up dark chocolate to roll them in for a little chocolate hit! You can use cocoa/cacoa powder or drinking chocolate to roll them in instead, however I like the blitzed chocolate for some texture!

This is most definitely the BEST bliss ball I’ve ever eaten – I ate a few before it even hit the fridge!! #nomnomnom

If you like Bliss Balls, you can also try my Ferrero Rocher Bliss Balls, Apple Pie Bliss Balls and Chocolate Brownie Bliss Balls! 


Add 50g dark chocolate 
 
Blitz 10 seconds/Speed 7
 
Add the oats, dates, chia seeds, vanilla, maple syrup and coconut oil – mix 15 seconds/Speed 8.
 
Add the rice bubbles – mix 15 seconds/Speed 2/Reverse
 
 
Use a teaspoon to measure out a spoonful of mixture and roll/shape into an ball shape (make sure to get excess rice bubbles from the bottom of the bowl so that you get an even mixture)
 
Roll the ball in the set aside dark chocolate
 
 
Place in fridge to set for at least an hour (if they make it to the fridge!!)
 

Golden Gaytime Bliss Balls

Print Recipe

Ingredients

  • 50 grams dark chocolate
  • 100 grams oats
  • 150 grams medjool dates (pitted)
  • 10 grams chia seeds
  • 2 teaspoons vanilla bean paste
  • 10 grams maple syrup
  • 40 grams coconut oil
  • 25 grams rice bubbles/puffed rice

Instructions

1

METHOD (Thermomix):

2

Add the dark chocolate to the bowl - blitz 10 seconds/speed 7. Set aside.

3

Add the oats, dates, chia seeds, vanilla, maple syrup and coconut oil - mix 15 seconds/Speed 8.

4

Add the rice bubbles - mix 15 seconds/Speed 2/Reverse.

5

Use a teaspoon to measure out a spoonful of mixture and roll/shape into an ball shape (make sure to get excess rice bubbles from the bottom of the bowl so that you get an even mixture)

6

Roll the ball in the set aside dark chocolate and place in fridge to set for at least an hour.

7

METHOD (Blender/Food Processor):

8

Add the dark chocolate and blitz until fine. Set aside.

9

Add the oats, dates, chia seeds, vanilla, maple syrup and coconut oil - mix until all the ingredients are combined.

10

Add the rice bubbles and do a quick turbo mix, you may need to further mix with a spoon/spatula - try not to blend it too much as you may lose the rice bubble crunch!

11

Use a spoon to measure out a spoonful of mixture and roll/shape into an ball shape (make sure to get excess rice bubbles from the bottom of the bowl so that you get an even mixture)

12

Roll the ball in the set aside dark chocolate and place in fridge to set for at least an hour.

Notes

You can also press this into a slice tin and cut into slices once set (if you're too lazy to roll into balls!)

April 18, 2016 By
6
Chocolate/ Healthy/ Kids in the Kitchen/ Non Thermomix/ Snacks/ Sweets/ Thermomix/ Twins

Healthy Golden Gaytime Easter Eggs (NF)

These are healthy nut free and refined sugar free Easter eggs which are a great alternative to the traditional chocolate Easter eggs, great for the whole family!!!! They are great for the Easter egg hunt, Easter presents for both kids at school and for adults, and are a perfect kids in the kitchen activity!
I’ve been working on a healthy Golden Gaytime for my husband as that is his No. 1 icecream flavour (I have been making him a Golden Gaytime Icecream Cake for his birthday every year).
I have made this nut free so it is lunch box friendly. The rice bubbles for the Golden Gaytime ‘crunch’, vanilla bean paste and maple syrup to get the caramel flavour, and cocoa powder for the chocolate. These are DELICIOUS!!!!!!!!!
 
Note that the cocoa/cacoa powder is quite bitter which goes really well with the sweet ‘egg’ part and together makes it taste like it had a hint of dark chocolate. If the bitterness bothers you, you could coat in a drinking chocolate (with added sugar), blitzed up choc chips, dessicated coconut or leave it coating free 🙂
To wrap them up into ‘Easter Eggs’, I used the cheapest aluminium foil I could find from Coles, as it is nice and thin – the stuff I normally use from Costco is a lot thicker and doesn’t wrap as nicely around the egg shape (Coles Smartbuy foil – about $1.10 for 10m – bargain!), and I bought a $2 pack of 100 Easter stickers from the reject shop.
You can make these as bliss balls (when it’s not Easter) for healthy Golden Gaytime treats! You can also use my other bliss ball recipes and roll them into an egg shape like this too! However, the taste and crunch in these Healthy Golden Gaytime Easter Eggs will definitely be a winner with the kids!!!
Add all ingredients (except for rice bubbles) in bowl
Mix 15 seconds/Speed 8
Add rice bubbles
Mix 15 seconds/Speed 2/Reverse
Spoon out a tablespoon of mixture
And shape/roll/press into an egg shape
Roll in cacoa/cocoa powder
Place in fridge to firm up for at least 1 hour
Cut small squares of cheap aluminium foil
Wrap Egg inside the foil and press the foil around the shape so it’s nice and firm
Press foil around the egg
Secure the end of the foil with stickers and decorate with more stickers 🙂
Repeat the above for all of the eggs
Enjoy giving them for presents, eating at home, or using them for a healthy Easter Egg hunt!! Check out Ethan and Harley with their first (practice) Easter Egg hunt:

Healthy Golden Gaytime Easter Eggs (NF)

Print Recipe

Ingredients

  • 100 grams oats
  • 160 grams medjool dates (pitted)
  • 10 grams chia seeds
  • 2 teaspoons vanilla bean paste
  • 10 grams maple syrup
  • 40 grams coconut oil
  • 25 grams rice bubbles/puffed rice
  • Cacoa or cocoa powder to roll eggs in

Instructions

1

METHOD (Thermomix):

2

Add the oats, dates, chia seeds, vanilla, maple syrup and coconut oil.

3

Mix 15 seconds/Speed 8.

4

Add the rice bubbles and mix 15 seconds/Speed 2/Reverse.

5

Use a spoon to measure out a spoonful of mixture and roll/shape into an egg shape (make sure to get excess rice bubbles from the bottom of the bowl so that you get an even mixture)

6

Roll the egg in cacoa/cocoa powder and place in fridge to set for at least an hour.

7

Once the egg's have firmed up, wrap in pieces of aluminium foil and decorate with Easter stickers (optional). You can wrap with aluminium foil straight after making them, but I find it easier once they have firmed up.

8

METHOD (Blender/Food Processor):

9

Add the oats, dates, chia seeds, vanilla, maple syrup and coconut oil.

10

Mix until all the ingredients are combined.

11

Add the rice bubbles and do a quick turbo mix, you may need to further mix with a spoon/spatula - try not to blend it too much as you may lose the rice bubble crunch!

12

Use a spoon to measure out a spoonful of mixture and roll/shape into an egg shape (make sure to get excess rice bubbles from the bottom of the bowl so that you get an even mixture)

13

Roll the egg in cacoa/cocoa powder and place in fridge to set for at least an hour.

14

Once the egg's have firmed up, wrap in pieces of aluminium foil and decorate with Easter stickers (optional). You can wrap with aluminium foil straight after making them, but I find it easier once they have firmed up.

March 8, 2016 By
0