Dreyer's Holiday Drumcake Best Family Recipes

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Dreyer's Holiday Drumcake

"Get a taste of vacation rhythm with this sweet snare. Each chunk may have your tongue tapping at the side of its cool and tasty beat: Pa rum yum yum yum!"

Ingredients :

1 (eight or 9 inch) chocolate cake layer, 1 1/2 inches tall, baked in a springform pan with detachable sides
1 (1.5 quart) carton DREYER'S SLOW CHURNED® Peppermint Ice Cream
1 (16 ounce) field organized vanilla frosting
24 thin sweet canes or sugar sticks
12 glace (candied) cherries
Chocolate redecorating icing
2 long pretzel rods
2 huge marshmallows
Red or green sugar crystals

Instructions :

Prep :	Cook : 8M	Ready in :

Freeze cake in pan for half-hour to organization top. Spread ice cream in a fair layer to the pinnacle fringe of pan. Freeze numerous hours until ice cream is company.
Remove facets of pan. Frost aspects of cake and a 1-inch border around cake top. Return to freezer if ice cream softens.
Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around facets (if the use of sweet canes take away bent recommendations). Place cherries around top of cake. Freeze several hours or in a single day earlier than serving.
Dampen pinnacle and aspects of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make 'drumsticks'. Place on pinnacle of cake before serving.

Notes :

Fun Tip: Prepare a chocolate cake blend, making desserts and booking one cake for any other use

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