- 12 flat-bottomed ice cream cones
- 200g softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g plain flour
- 4 tbsp custard powder
- 1 tsp vanilla paste with seeds
- 200g golden caster sugar
- 2 large eggs, beaten
Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full – this will enable you to get the batter right to the bottom.
Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce – whatever you like.
Sundae funAdd a hidden surprise to your cone cakes. Before you ice them, use an apple corer to remove a central core of sponge. Fill with an ice cream sauce of your choice, then ice and decorate the top, hiding and sealing the sauce.
Wafer cake casesSurprisingly, ice cream cones make great cake cases. As long as you pop them straight in the oven once you’ve filled them with the batter, they won’t go soggy. They don’t burn in the oven and they stay crisp once baked.