Oct 17, 2019, 01:49
Thank you so much for posting this secret recipe of a Baskin-Robbin cake. I also worked for Baskin-Robbins, in my younger days as a server and then again in my twenties as a store manager /decorator. The lady who posted the correct frosting is only partially correct. Yes, the top layer is a form of a dream whip product, however it is much more consistent to a typical shortening frosting. Now, underneath the Decorators frosting is an ice cream based covering. It is referred to as the "crumb coating" Very simply it is: either vanilla, or chocolate ice cream mixed with cake crumbs. You mix it up with the soft vanilla or soft chocolate ice cream and immediately apply it to the cake. Truth is..it is almost impossible to frost an ice cream cake with anything unless you have something to adhere your decorative frosting on to. It will just slide off, making it nearly impossible to frost. Even with just plain ice cream, it won't stay on as a separate color, it will blend and swirl making a goopy mess. The cake crumbs mixed into the ice cream gives it some substance kinda like gravel in paint. The crumbs stick to the base ice cream form, thus giving the Decorators icing something to hold to. There you have it. Thank you again for this awesome recipe. BTW, I'm right behind you in line with my plastic gotta be pink spoon oh yea baby!!
Feb 27, 2006, 22:00
I was a cake decorator for Baskin Robbins years ago [decorated cakes since then for Dairy Queen]& both stores do not use a cream icing on their cakes they use a product called "Riches Topping" [a lot like Dream Whip} which can be purchased in either ready whipped piping bags with star tube tip, or in a carton that you whip up yourself. It is a much less sweet in flavor than a butter cream icing in fact hardly tastes sweet at all. I just LOVE recieving your recipes every week thank you SO MUCH! One of your biggest fans! Barbara.