Chilly Choo-Choo Cake Zoom

Chilly Choo-Choo Cake

All aboard for some good eating! Use a Choo Choo Train Pan Set cake as the engine, and a Loaf Pan cake as an ice-cream car. Load the car with scoops of ice cream topped with whipped cream and cherries.
Makes: Cake serves 12.
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Step 1

Decorate Train Engine: Using buttercream, pipe tip 21 spiral on front of engine, attach red jawbreaker. Cover angled front (cowcatcher) with tip 21 stripes. Ice windows smooth.

Step 2

Cover engine with tip 16 stars. Add two tip 21 zig zag bands over engine and attach candy-coated chocolate dots. Build up icing on roof and attach chocolate licorice cut to fit. Attach cinnamon dots around windows.

Step 3

Position chocolate chip cookie wheels, attach fruit jellies to cookie centers with dots of icing, attach candy sticks. Cut a candy stick to 3 in. and attach at back of engine to connect engine to ice cream car.

Step 4

Pipe tip 1M spiral in ice cream cone. Add sprinkle decorations and red jawbreaker. Push a lollipop stick into train engine and into bottom of cone to hold upright and secure.

Step 5

Decorate Ice Cream Car: Make a candy shell 1/4 in. thick and 1 3/4 in. high using loaf pan and melted candy.

Step 6

Cut a board to fit bottom of car, wrap with foil, attach 2 candy sticks to bottom of car with melted candy then attach sticks to board. Attach candy-coated chocolate dots to centers of sandwich cookies with melted candy; attach cookie wheels to car. Attach garland of candy-coated chocolate dots to sides with melted candy.

Step 7

Immediately before serving, fill car with scoops of ice cream. Pipe tip 1M spirals using stabilized whipped cream. Add sprinkle decorations and marachino cherries. Sprinkle almond brickle bits around cake.

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4 chocolate chip cookies ((approximately 4 in. diameter))




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The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.

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