This year I volunteered to handle a part of the dessert as well as my assistance in preparing our vegan feast and decided on an ice cream cake. I quickly set out to design my cake...
The concept is the sun conquering the night. Layers from bottom up are gingerbred cookie, chocolate mint ice cream, gingerbread, cranberry ice cream. Then repeated for the top layer. Mmmm.
This would be my first attempt at using fondant and locating a vegan recipe was not too easy. Alas, I stumbled upon this simple no cook recipe...
1 cup Light Corn Syrup
1 cup Vegetable Shortening
1/2 tsp Salt
1 tsp Pure Vanilla Extract
2 Lbs Icing Sugar
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the icing sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with icing sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
I am no pro at it yet but I think it turned out okay.