This Ice Lolly Cake is all about the decoration! It has four vanilla cakes and is decorated with Vanilla buttercream and of course sprinkles.
Am I the only one that is clinging on to every little piece of summer? I meant to post this cake so many times and just never seemed to get around to it.
It was super popular when I posted it on Instagram asking if you would like a post on how I decorated it and I am sorry it has taken me so long to post it but here it is.
Okay, so I’m not going to concentrate as much on the cake in this post, I’d rather chat about the decoration. The cake I used is my Vanilla Cake.
If you prefer you could make this Chocolate Cake.
It is a four-layer cake, which is a little big, but I would recommend making a four-layer cake so that you can get the height and the Ice Lollies don’t look squished on the side of the cake.
Once you have baked the cake leave it to cool fully before decorating.
I found the easiest way was to make all the buttercream in the one go because for the colours of your Ice Lollies it is such a small amount of buttercream it would become difficult to make the buttercream for each individual colour.
To make the buttercream you need to use Unsalted Butter rather than a baking spread or margarine. If you use a baking spread or margarine it is just too soft and won’t hold.
Add this to your mixer and mix for around 5-10 minutes until it is smooth and creamy and a lot paler in colour.
Add in the Icing Sugar a little at a time and beat until it is all incorporated. Finally, add in the vanilla extract and mix again.
Colouring the Buttercream
Now you want to split the buttercream into different bowls. You want to put 250g of the buttercream into four separate bowls and another 150g to another bowl.
I really wouldn’t recommend using a supermarket own-brand food colouring just because they are normally water-based and you don’t get as vibrant colour compared with oil-based food colourings. Also, some supermarket food colourings leave a funny aftertaste.
The best way to add the food colouring is a little at a time. That way you can gradually build the colour up rather than adding a lot and being stuck with the colour.
Once you have the desired colour wrap the bowls in cling film and leave to one side.
In the bowl with 150g of buttercream add a brown food colouring. This will be the colour of your Ice Lolly stick, so I went with a light brown. Again, add a little at a time until you have the desired colour. Cover this too in cling film and leave it to one side.
With the remaining buttercream, you want to add turquoise food colouring again a little at a time. You should still have a LOT of this buttercream left. We will be using this to fill our cakes as well as our crumb coat and decoration.
Filling and Crumb Coat
Spread a little of the turquoise buttercream onto the centre of your cake board this just helps the cakes stick and stops them from moving around while you are trying to decorate.
Place the first cake onto your cake board and spread an even layer of buttercream across the top. Don’t worry if it splodges out this side a little. Repeat until your cakes are stacked.
I find the easiest way to do this by using a spatula to add a dollop of buttercream to the top of the cake and then smooth it out using a palette knife. Another way you could do this is to add all the turquoise buttercream to a large piping bag. I recommend these ones and a large round piping tip and pipe an even layer of buttercream onto the top of each cake.
Once all your cakes are stacked go around the side of your cake with your palette knife and smooth any buttercream that has splodged out the side. This will start to fill in any gaps.
Now fill in any gaps on the cake with the leftover buttercream. I found the easiest way to do this is to use a palette knife, but you could also use a piping bag too. Smooth the sides using a cake smoother. Don’t worry that you can still see the cake through the buttercream this is just our crumb coat. Smooth the top using your palette knife.
Pop the cake into the fridge for around half an hour until the buttercream sets.
Once the buttercream has set, add another thin layer of buttercream around the sides of your cake and smooth again. Again, don’t worry if you can still see the cake through the buttercream, we will be decorating it soon, this just gives the piping work something to stick to instead of just the cake. Pop the cake back into the fridge for this layer to set.
Adding The Ice Lollies
Once the second layer of buttercream has set, we need to make our Ice Lolly outline. I used a cookie cutter and gently pressed it into the side of the cake to get the outline in the buttercream. Go around your cake and press the cookie cutter into the buttercream. I went for a completely random design, but you can do this in any way you want. Leave the cake to one side.
I found it easier to decorate the ice lollies one colour at a time but it is completely up to you if you prefer to add all the buttercream to piping bags and do a different colour each time.
With your Red, Orange, Yellow and Pink buttercream, whisk again until it is lovely and soft and add each of them to a piping bag with a small star nozzle.
Go around the outline of your ice lolly and gently pipe individual stars. Remember don’t use this buttercream for the stick we have the brown for that. Keep any excess buttercream for the decoration on top.
Once all your ice lollies have been given a colour, mix the brown buttercream until it is lovely and soft and pipe this into the outline of the ice lolly stick.
Adding the Turquoise
Now finally, add the turquoise to a piping bag a little at a time with a small star nozzle and pipe onto the cake. Filling in the sides and top of the cake around the Ice Lollies.
I found that if I put too much buttercream into my piping bag because of the heat from my hands the buttercream would become very soft. I would recommend only putting a little in the bag at a time. If you do put it all in at once and it becomes soft just pop it into the fridge for 5-10 minutes or until it becomes stiffer.
Swirls on top
Once you have added all the stars to the cake pop it into the fridge to let the buttercream set and harden for around 30 minutes.
While the cake is cooling lay out a piece of cling film on your worktop. Now spread the red buttercream in a line near the centre of the cling film. I would recommend doing it from the long side to the long side. Don’t worry though the line doesn’t need to be the exact length of the cling film. Add a yellow, orange and pink line next to the red.
Gently roll the cling film from the long side to the long side to create a large sausage with all your buttercream in the centre. Secure both ends so the buttercream doesn’t spill out.
Once your cake has set, take it out of the fridge, and leave it to one side. Carefully snip the end of one of the sides of the buttercream sausage and put it into a piping bag with a 1M Piping Tip.
Gently pipe swirls of buttercream onto the top of the cake. You might find when you start piping you get more of one colour, but this should even out as you pipe around the cake.
Finally, finish it off with some sprinkles.
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You don’t need to use an ice lolly cookie cutter this technique will work for any shape.
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Ice Lolly Cake
For The Cake
- I used my Vanilla Cake Rrecipe
For the Decoration
- 1200 g Icing Sugar
- 600 g Unsalted Butter
- 2 tsp Vanilla Extract
- Red Food Colouring
- Orange Food Colouring
- Yellow Food Colouring
- Pink Food Colouring
- Turquoise Food Colouring
- Brown Food Colouring
To Make the Buttercream
- Add the unsalted butter to your mixer and beat for 5-10 minutes until it is smooth and pale in colour.
- Gradually add in the icing sugar and mix until fully incorporated.
- Finally, add in the Vanilla and mix again.
- Split the buttercream into seperate bowls. Add 250g to four seperate bowls and another 150g to a fifth seperate bowl.
- To the bowls with 250g add the red, yellow, orange and pink food colouring. Add a little at a time to each bowl and mix until you reach the desired colour.
- To the bowl with 150g add the brown food colouring a little at a time until you reach the desired consistency.
- Once you have reached the desired colour individually wrap each bowl with cling film and leave to one side.
- To the remaining buttercream add the turquoise food colouring and mix until you reach the desired consistency.
- Spread a little of the turquoise buttercream onto your cake board to help the cake stick and place the first cake on top.
- Spread the buttercream onto the top of the cake. I prefer to put a dollop on but if you want your cake to be more even you can put the turquoise buttercream into a piping bag with a large round nozzle and pipe the buttercream on.
- Smooth the buttercream using your palette knife, don't worry if it splodges out the side.
- Stack and fill the remaining cakes.
- Once all your cakes are stacked, smooth any buttercream that has splodged out the side.
- Pipe or spread buttercream in to fill in any gaps and smooth using a cake smoother. Spread the buttercream onto the top of fthe cake and smooth.
- Pop the cake into the fridge for 30 minutes to let the buttercream set.
- Once the buttercream has set, spread a thin layer of the buttercream onto the sides and top and smooth.
- Pop the cake back into the fridge for 30 minutes to let this buttercream set.
- Using your cake cutter gently press it into the buttercream on the cake to leave an outline.
- Mix the red, orange, yellow and pink food colouring until it is smooth and soft and add to a piping bag with a small star piping tip.
- Following the outline colour in each Ice Lolly using the buttercream with individual stars.
- Once you have decorated all the Ice Lollies mix the brown food colouring until smooth and soft and pop it into a piping bag with a small star piping tip.
- Fill in all the ice lolly sticks uisng the brown food colouring.
- With the remaining buttercream add it to a piping bag a little at a time with a small star piping tip and fill in the remained of the side and top of the cake. If you find the buttercream starts to become soft pop it into the fridge for 5-10 minutes before continuing with piping.
- Once you have piped onto the cake put it back into the fridge for 30 minutes to let the buttercream set.
- While the cake is in the fridge lay out a piece of cling film. Using the leftover red buttercream spread it into a line on the cling film. Add the yellow, orange and pink in lines alongside the red.
- Roll the clingfilm up from long end to long end and secure both ends.
- Once your cake has chilled, take it from the fridge and leave to one side.
- Snip the end off one of the sides of the cling film and put it into a piping bag with a 1M Piping Tip. Pipe swirls onto the top of the cake and decorate with sprinkles.
If you do have any questions about this Ice Lolly Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.