Ice Cream Cone Cakes
Ice cream cone cakes!
I’ve wanted to try these cakes for ages and I finally found the flat bottom cones (my supermarket had always sold out).
I’ve done these cakes twice – one with a Victoria sponge cake filling and another with a Madeira cake filling. They both worked very well.
The victoria sponge recipe I used is this and it made 10 cones.
125g unsalted butter
125g caster sugar
125g Self Raising flour
2 medium eggs
a few drops of your chosen extract/essence
-Cream together butter and sugar
-Add the eggs and mix in with a table spoon of the flour
-Sieve in the rest of the flour
-Add the extract/flavouring and colouring at this point
-If it’s too thick add a little milk
-Put the cones on a baking tray.
-Fill in the cones to three quarters of the way up
-Bake in the oven at 180 degrees for cupcakes 10-15 minutes until risen, golden brown and a cake tester/skewer comes out clean
Butter icing for the cakes
250g icing sugar
75g unsalted butter
2 tablespoons of milk
1 teaspoon of vanilla extract
-Make sure the butter is very soft, and start by creaming the butter by itself.
-Add the icing sugar gradually.
-When it starts to get very thick add the milk and vanilla.
-If you need a thicker icing add some more icing, if you want it softer add some more milk.
To pipe the butter icing it needs to fairly thick.
Ready to go into the oven.
You can see how big the cake got!
I had given my piping nozzles to my friend to try out, so the icing was smeared on but I think it looked it nice.
I’m looking forward to trying the icing with a nozzle next time.
These are very easy to make and fun for children to decorate. I hope you enjoy making them x