I baked two layers in 8-inch round vanilla cake, and put into the freezer after they cooled. I let them freeze before taking the layers out. I put a layer of BC in between the layers and banked icing around the outer edge of the bottom tier to hold the I.C. about 1/2 – 1-inch thick. I then took the ice cream out of the freezer to soften for a few minutes. I used Breyers vanilla bean. I then took a knife and went around the edges to loosen IC to come out of container. I used a clean chopping sheet to lay IC on, and cut pieces across, and about an inch thick to lay inside the rim of BC icing, until the inside rim is full. I then placed the 2nd layer on top, and immediately crumb coated. You can place cake back inside the freezer at this point if you want it to set-up before décor. I had such a simple design, I was able to get it completely done, then placed back in freezer until several hours later when the customer picked the cake up. You can also do this the day before which is what I recommend.