Ice Water White Cake ft. Smirnoff Icing + Icy Berry Medley
Take a knee everyone - you got iced. Half prank / half drinking game, the concept of icing someone has been in play since around 2010, and though Smirnoff claims it was not a stealth marketing move on their part, it has sure put their product in the spotlight - though perhaps not the most favorable of lights.
The gist is this: the sugary malt beverage Smirnoff Ice is stereotypically a 'girly drink' and any bro probably would not want to be seen sipping, drinking, and chugging one in a public place. Therefore, it became all the rage for a Bro to ICE another Bro by simply handing it to him or by creatively planting a bottle where it will eventually be found (copier drawer, shower rack, 6-pack of beer, you can imagine the possibilities)
When the unsuspecting target lays an eye upon the drink, he (or she) must get down on one knee and chug until the sugar-high-inducing beverage is gone ... unless he has his own bottle on his person, in which case he can ice block his attacker, who must then must drink both bottles.
While it's an interesting phenomenon and perspective on life, icing has also led to worries about alcohol abuse and rightfully so. So I propose a more edible less inebriating version of icing ... on a cake (novel thought, I know). You can actually ice your friends by hiding a Smirnoff Ice in a cake (which I may or may not have done last weekend).
OR you can still claim you're icing them because there is indeed Smirnoff Ice on this cake, maybe they'll even eat a slice while down on one knee if they're good sports. The sweetness of the drink is perfect for a frosting and when combined with a light fluffy angel food cake and a border of antioxidant-rich berries, it is almost even healthy.
ice water white cake
1 box white cake mix
4 egg whites
1/3 c. vegetable oil
1 c. ice cold water
Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM .This recipe is adapted from the Olson family recipe for the ice water cake, which is included in a recipe collection by Jan D'Atri. The key to keeping the cake light, white, and angelic is to separate the yolks and whites of 4 eggs - discard the yolks, beat egg whites with a whisk until stiff, and set aside. In a large mixing bowl, beat cake mix, oil, and ice cold water. Fold in egg whites and mix on high for 1 minute. Pour batter into pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using.
1 c. Smirnoff Ice
Typically a simple syrup is made by heating equal parts sugar and water until a thick syrup forms. Well, Smirnoff Ice itself is both sugar and water in one bottle, so simply heat the 1 cup of Smirnoff ice in a saucepan over low heat for 5 minutes, while stirring constantly to keep it from sticking. Let mixture cool and thicken for 2 minutes - the volume will be reduced from the original amount.
1/2 c. shortening or butter
4 c. confectioner’s sugar
1/4 c. Smirnoff syrup (from above)
In a large mixing bowl, beat shortening and Smirnoff syrup until blended. Slowly add in sugar and continue to mix until frosting forms. Frosting may be a bit runny due to the syrup, so ice the cake and set it in the freezer until just before serving and the frosting will harden into a glaze. If you are going to do any additional decorating, it is best to use a regular (stiffer) buttercream recipe for that icing
icy berry medley
Douse berries in Smirnoff Ice and set in the freezer an hour before serving. Sprinkle with confectioner’s sugar and garnish cake.