Best 14 Cakes In A Cone Recipes

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**Indulge in Sweet Delights: Explore a World of Cakes in Cones**

Immerse yourself in a culinary adventure as we present an exquisite collection of Cakes in a Cone recipes. These delightful treats are not just visually captivating but also a symphony of flavors that will tantalize your taste buds. From classic Vanilla Cupcakes to decadent Chocolate Fudge Brownies, and from refreshing Lemon Blueberry Muffins to indulgent Chocolate Peanut Butter Cups, our diverse selection caters to every palate. Each recipe offers step-by-step instructions, ensuring that even novice bakers can create these masterpieces with ease. With various frostings, toppings, and fillings to choose from, the possibilities are endless. Get ready to embark on a journey of sweet sensations with our Cakes in a Cone extravaganza!

Here are our top 14 tried and tested recipes!

JUSTIN'S FROSTED CHOCOLATE CONE CAKES



Justin's Frosted Chocolate Cone Cakes image

An easy-to-do chocolate cake in ice cream cones with yummy cheese frosting. A sure hit with kids and adults!

Provided by CHARSIEW

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h50m

Yield 10

Number Of Ingredients 14

10 flat-bottomed wafer ice cream cones
1 cup all-purpose flour
1 cup white sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup water
1 tablespoon unsweetened cocoa powder
2 eggs
¼ cup buttermilk
1 teaspoon vanilla extract
⅓ cup cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Set ice cream cones upright in 10 muffin cups.
  • Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
  • Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
  • Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
  • Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
  • Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
  • Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
  • Let cupcakes cool thoroughly, about 1 hour.
  • Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 39.9 g, Cholesterol 70.4 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 8 g, Sodium 236.3 mg, Sugar 26.9 g

ICE CREAM CONE CAKES



Ice Cream Cone Cakes image

A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ Party Rainbow Chip Cake Mix
Water, vegetable oil and eggs called for on cake mix box
24 flat-bottom ice cream cones
1 to 2 containers Betty Crocker™ Rich & Creamy Frosting (any flavor)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
  • Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g

CAKES IN A CONE



Cakes In A Cone image

No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix.

Provided by Sassy Squirrel

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
24 flat bottomed ice cream cones
1 cup semi-sweet chocolate chips
1 ounce colored candy sprinkles

Steps:

  • Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
  • Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
  • Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 25.4 g, Cholesterol 0.4 mg, Fat 5 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 147.4 mg, Sugar 13.6 g

CUPCAKE CONES



Cupcake Cones image

Children love this treat, which is not as messy as a piece of cake. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 12

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
24 ice cream cake cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional

Steps:

  • In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

Nutrition Facts : Calories 171 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

BROWNIES IN A CONE



Brownies in a Cone image

These brownie-filled ice cream cones are a fun addition to any summer gathering. They appeal to the child in everyone.-Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 17 servings.

Number Of Ingredients 5

1 package fudge brownie mix (13-inch x 9-inch pan size)
17 ice cream cake cones (about 3 inches tall)
1 cup semisweet chocolate chips
1 tablespoon shortening
Colored sprinkles

Steps:

  • Prepare brownie batter according to package directions, using 3 eggs. Place the ice cream cones in muffin cups; spoon about 3 tablespoons batter into each cone. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean and tops are dry (do not overbake). Cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip tops of brownies in melted chocolate; allow excess to drip off. Decorate with sprinkles.

Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 152mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

ICE CREAM CONE CUPCAKES



Ice Cream Cone Cupcakes image

Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12

Number Of Ingredients 15

Swiss Meringue Buttercream, plus 1/2 recipe chocolate variation
Gel-paste food color, optional
Melted chocolate
Chopped roasted salted peanuts
Maraschino cherries
Assorted candy sprinkles
12 sugar cones
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

Steps:

  • Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
  • Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
  • Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.

CAKES IN A CONE



Cakes in a Cone image

Make and share this Cakes in a Cone recipe from Food.com.

Provided by Anita Harris

Categories     Dessert

Time 35m

Yield 24 cone cakes

Number Of Ingredients 4

1 (18 1/4 ounce) box chocolate cake mix (or flavor of your choice) or 1 (19 7/8 ounce) box brownie mix
24 flat-bottomed ice cream cones
1 can frosting, of your choice (I use cream cheese frosting)
chocolate sprinkles (or any type of sprinkles you desire)

Steps:

  • Prepare cake mix or brownie mix according to pkg directions.
  • Fill each cone about 3/4 full of batter, up to first ridge in cones.
  • Place cones in the cups of a cupcake pan or on a cookie sheet.
  • Bake@ 400 degrees fr 15-18 minutes or until tests done.
  • Remove from oven and let cool completely before frosting.

ROSE CUPCAKE CONES



Rose Cupcake Cones image

Provided by Molly Yeh

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg whites
2 tablespoons flavorless oil
1 1/2 teaspoons clear imitation vanilla extract, preferably McCormick's
1 1/2 teaspoons rosewater
A few drops pink food coloring
6 tablespoons whole milk
1/3 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
12 flat-bottomed ice cream cones
3/4 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon whole milk
1 1/2 teaspoons rosewater
1/2 teaspoon vanilla extract
Pinch kosher salt
Food coloring, optional
Sprinkles

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F.
  • Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
  • With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
  • Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
  • For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
  • For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

ICE CREAM CONE CAKE



Ice Cream Cone Cake image

You can make either chocolate or yellow cake for this recipe (or both if desired)!

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 12 to 14 servings

Number Of Ingredients 25

4 egg whites
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 lemon, zested finely
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
1 egg white, unbeaten
3 tablespoons cold water
3/4 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
Sprinkles

Steps:

  • Bunch foil around the base of the safety cones and stand them in muffin tins. Set aside.
  • Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the extracts and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center. Let cool.
  • Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes.
  • To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla then continue beating until cool. Frost the top and dip/roll in sprinkles if desired.

HOMEMADE "DRUMSTICK" CAKE CONES



Homemade

If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped nuts coat the rim of each cone, as well as on the top of the ice cream scoops. And when it's time to enjoy, everyone will discover the surprise ending: a spoonful of fudgy chocolate ganache and even more nuts at the bottom.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes 4

Number Of Ingredients 8

4 ounces white, milk, or dark chocolate, such as Baker's, chopped (3/4 cup)
1 tablespoon unrefined coconut oil
1/3 cup heavy cream
2 ounces white, milk, or dark chocolate, such as Baker's, chopped (1/3 cup)
1 tablespoon malt powder (for milk-chocolate variation only)
4 cake cones
1/2 cup roasted cashews, peanuts, or hazelnuts, chopped
1 pint strawberry, caramel, or chocolate ice cream

Steps:

  • Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
  • Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
  • Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.

CANDY-TOPPED CUPCAKE CONES



Candy-Topped Cupcake Cones image

The cake bakes right inside the cone! Just decorate and enjoy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
30 to 36 flat-bottom ice cream cones
1 container Betty Crocker™ Whipped frosting (any flavor)
Assorted candies and decorations, if desired

Steps:

  • Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
  • Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
  • Frost with frosting and decorate. Store loosely covered.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake Cone, Sodium 125 mg, Sugar 13 g, TransFat 1 g

CAKES IN A CONE



Cakes in a Cone image

I tried these when I was a kid, and loved them--that was years ago. They are great for kids bake sales or just for a crowd of hungry kids.

Provided by Danielle in New Ham

Categories     Dessert

Time 28m

Yield 24 serving(s)

Number Of Ingredients 4

1 (18 ounce) package yellow cake mix
24 flat bottomed ice cream cones
1 cup semi-sweet chocolate chips
1 ounce colored candy sprinkles

Steps:

  • Prepare cake mix as directed on package, fill each cone 3/4 way full of batter (up to first ridge), place cones in the cups of muffin tin or cookie sheet.
  • Bake at 400°F for 15-18 minutes.
  • Place 10 chocolate chips on warm cone and in 1-2 minutes spread melted chocolate, add sprinkles.
  • Instead of putting chocolate chips on top of cone, I use homemade frosting and add sprinkles.

Nutrition Facts : Calories 142.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 0.4, Sodium 146.2, Carbohydrate 24.2, Fiber 0.8, Sugar 13.3, Protein 1.6

ICE-CREAM-CONE CAKE



Ice-Cream-Cone Cake image

Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard frosting that calls to mind soft-serve ice cream. Crisp wafer cones are filled with batter and baked into their own little cupcakes, then crowned with swirls of ice-cream-style frosting.

Provided by Gina Marie Miraglia Eriquez

Categories     Cake     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 20 servings

Number Of Ingredients 22

For cake and cones
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
3 sticks (3/4 pound) unsalted butter, softened
1 3/4 cups sugar
4 large eggs at room temperature 30 minutes
1 1/2 teaspoons pure vanilla extract
1 1/2 cups whole milk
7 flat-bottomed wafer cones
For custard buttercream
1 1/2 cups whole milk
9 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
6 sticks (1 1/2 pound) unsalted butter, softened
1 tablespoon pure vanilla extract
2 cups coarsely crushed 2-inch chocolate wafers (28 small cookies)
Equipment: 2 (8- by 2-inch) round cake pans; a small offset spatula; 2 large pastry bags each fitted with 1/3-inch star tip
1 small offset spatula
2 large pastry bags each fitted with 1/3-inch star tip

Steps:

  • Make cake and cones:
  • Preheat oven to 350°F with racks in upper and lower thirds. Butter pans. Line bottoms with parchment, then butter and lightly flour pans.
  • Sift together flour, baking powder, and salt into a bowl.
  • Beat butter with sugar using an electric mixer (paddle attachment for a stand mixer) at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer or 10 with a handheld. Beat in eggs 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Reduce speed to low and add flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and mixing until batter is just smooth.
  • Stand cones, open ends up, in a 12-cup muffin pan and fill cones two-thirds full with batter. Divide remaining batter between cake pans.
  • Bake cones in upper third of oven and cakes in lower third until a wooden pick inserted in center of cake comes out clean, 15 to 22 minutes for cones, 25 to 35 minutes for cakes. Cool cakes 5 minutes in pans on a large rack and transfer cones to another rack to cool completely. Invert cakes onto rack and cool completely.
  • Make buttercream:
  • Bring milk just to a boil in a medium saucepan. Whisk together yolks, sugar, and salt in a bowl until combined well, then add milk in a slow stream, whisking constantly. Transfer to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens and registers 175°F on an instant-read thermometer, 5 to 10 minutes (do not let boil). Strain through a fine-mesh sieve into a metal bowl. Refrigerate, covered, until cold, at least 1 hour.
  • Melt chocolate, then cool to warm.
  • Beat butter with cleaned beaters (whisk attachment if using stand mixer) at high speed until light and fluffy, about 2 minutes in a stand mixer or 4 with a handheld. Reduce speed to medium and gradually pour in cold custard. Add vanilla and increase speed to high, then beat until buttercream is smooth, about 2 minutes in a stand mixer or 4 with a handheld.
  • Transfer 1 1/4 cups buttercream to a bowl and stir in warm melted chocolate to make chocolate buttercream. Transfer about 2 cups vanilla buttercream to another bowl and fold in crushed wafers to make cookies-and-cream filling.
  • Assemble cake:
  • Halve cakes horizontally with a large serrated knife. Put 1 cake layer, cut side up, on a cake stand or plate and, using offset spatula, spread top with 1 cup cookies-and-cream buttercream. Top with another cake layer, cut side down, and spread with 1 cup cookies-and-cream buttercream. Top with another cake layer, cut side up, and spread with remaining cookies-and-cream buttercream. Top with remaining cake layer, cut side down. Spread side and top of cake with about 2 1/2 cups vanilla buttercream (total).
  • Spoon chocolate buttercream and remaining vanilla buttercream into separate pastry bags.
  • Halve each cone lengthwise with serrated knife. Attach cones (flat sides) to side of cake with tops of cones touching. (You will have an extra cone in case one gets damaged.)
  • Holding pastry bag filled with vanilla buttercream vertically over cake, pipe about 2 tablespoons buttercream on top of every other cone (touching top of cake) to resemble soft-serve ice cream. Pipe chocolate buttercream on top of remaining cones in same manner.

ICE CREAM CONE CAKES



Ice cream cone cakes image

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

Provided by Sarah Cook

Categories     Treat

Time 45m

Yield Makes 10

Number Of Ingredients 11

12 flat-bottomed ice cream cones
200g softened butter
200g plain flour
4 tbsp custard powder
1 tsp vanilla paste with seeds
200g golden caster sugar
2 large eggs , beaten
350g butter , softened
350g icing sugar , sorted
2 tsp vanilla extract
sprinkles , wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!

Steps:

  • 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.

Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Choose the right cones: Not all cones are created equal. Make sure you choose cones that are sturdy enough to hold your cake batter and won't get soggy.
  • Grease the cones: To prevent the cake batter from sticking to the cones, grease them lightly with cooking spray or butter.
  • Fill the cones halfway: Don't overfill the cones, or the cake batter will spill over. Fill them about halfway full.
  • Bake the cones according to the recipe: Each recipe will have different baking instructions, so be sure to follow them carefully.
  • Let the cakes cool completely: Once the cakes are baked, let them cool completely before you decorate them.
  • Be creative with your decorations: You can decorate your cakes in any way you like. Get creative and have fun!

Conclusion:

Cakes in a cone are a fun and festive treat that are perfect for any occasion. They're easy to make and can be customized to your liking. With a little creativity, you can create delicious and unique cakes that will impress your friends and family. So next time you're looking for a sweet treat, try making cakes in a cone!

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