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CAKE:
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reheat oven to 350u00b0F (176u00b0C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
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To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming.
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Add the sour cream and vanilla extract and mix until well incorporated.
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Add the egg whites and mix until well combined.
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Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
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Add the milk and water and mix until well combined.
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Add the remaining dry ingredients and mix until well combined.
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Spread the cake batter evenly into the bottom of the prepared pan.
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Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
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When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
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Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
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Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
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Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
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Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
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Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
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Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
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Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer.
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STABILIZED WHIPPED CREAM FROSTING:
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Add gelatin to cold water in a bowl.
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Set this over a saucepan with boiling water until the gelatin is clear.
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Cool to room temperature.
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Meanwhile whip the cream until it is medium thick.
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With the mixer still on, pour gelatin into the center of the cream.
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Continue to whip. Add the powdered sugar and vanilla extract.
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Continue whipping until cream is in soft peaks.
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At this point you can add food coloring, keeping half white and half red.
