Ice cream cone cakes

Ice cream cone cakes

By Sarah Cook
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(7 ratings)
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Prep: 15 mins Cook: 30 mins

Easy

Makes 10

Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings

Nutrition and extra info

  • un-iced

Nutrition: per cake

  • kcal756
  • fat47g
  • saturates29g
  • carbs77g
  • sugars56g
  • fibre1g
  • protein4g
  • salt1g
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Ingredients

  • 12 flat-bottomed ice cream cones
  • 200g softened butter
    Butter

    Butter

    butt-err

    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

To decorate

  • 350g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g icing sugar, sorted
  • 2 tsp vanilla extract
  • sprinkles, wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!

Method

  1. Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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JulieP2013
11th Sep, 2013
Tried these and it requires double the amount of icing sugar in the butter icing, otherwise it's likely to spill down the sides, like mine did
sbradley
19th Aug, 2013
These were truly amazing. I used a Victoria sponge recipe instead of the one given for the sponge. The cones came out of the oven just the same as when they went in and stayed the same until they were eaten the next day. They looked fantastic and everyone said how good they were. I can't wait to make them again.
kateoli
14th Aug, 2013
I found the mixture very dense. Surely it would need a raising agent? Was surprised the recipe said to use plain flour instead of self raising flour.
davidson
14th Aug, 2013
Just made these with my 9 year old niece, thought that it was an omission not to add baking powder so added 1/2 tsp. Not my best idea! the cakes exploded over the top of the cones. Hopefully we can trim of the overflow when they are cool and all will be well. On the upside she enjoyed eating the overspill on the tray.
laurasplog
11th Aug, 2013
These looked amazing once iced... for about ten seconds. Then I knocked one of them over, and the domino effect on the remaining cakes was astonishing. They fall over VERY easily, so I recommend leaving them in the muffin tin whilst icing - and even for serving if possible. I found the sponge a bit dense with the custard powder, so might try a different sponge recipe.
riversidebaking's picture
riversidebaking
23rd Jan, 2014
Ooo I made these ages ago, there is lots of versatility in this recipe for other flavours/combinations and to make grown up ones! Here are my ideas and a smaller yield recipe: http://riversidebaking.wordpress.com/2011/08/27/ice-cream-cone-cupcakes/

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