Ice cream cone cakes

Ice cream cone cakes

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (un-iced)
Nutrition: per cake
NutrientUnit
kcal756
fat47g
saturates29g
carbs77g
sugars56g
fibre1g
protein4g
salt1g
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Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings

Ingredients

To decorate

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SUNDAE FUN

Add 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 CASES

Surprisingly, 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.

Goes well with

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    Rating: 5 out of 5.7 ratings
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