Icecream cake cones recipe
20 small cones
- 1 packet mix cake (I used Traditional Vanilla Cake, 470g)
- Extra ingredients for cake (eggs, milk, butter)
- 18-20 flat-bottom small icecream cones
- Smarties and flake to decorate
- 50g unsalted butter
- 2 cups icing sugar
- 2 tablespoons milk
- Yellow and red food colouring
Preheat oven to 180°C.
Place cones in muffin pan holes – this works a treat for catching any overflow during baking.
Prepare cake mix according to directions and fill each cone 2/3 full (amount varies depending on how big cones are).
Bake for 20 minutes or until a skewer inserted into the cake comes out clean.
Cool on a wire rack.
To prepare icing, cream butter until pale and smooth.
Add the milk and half the sifted icing sugar.
Beat until well combined.
Add the remaining icing sugar and beat until mixture is light and fluffy.
The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.
Divide icing between two small bowls.
Use 2 drops yellow food colouring in one bowl and 2 drops red food colouring in the other bowl.
Stir well to ensure an even colour.
When cakes are cold, trim away any overflow.
Spread with icing and decorate with smarties and flake.
This is the bit the kids love – decorating and polishing off any leftovers!
- I divided the icing into thirds and used white icing in a piping bag to create a soft-serve effect on a few cones.
- A word of warning, this is a lot of icing and even my sweet-toothed boy complained that it made his teeth ‘feel funny’.
- A flat soft-serve might be the way to go.
- My children loved the look of these, but were more than a little disappointed that there was no actual icecream!
- Keep in airtight container for 2-3 days, the cones go a bit soft after a day, but the kids don’t seem to mind.
- Recipe created by Melissa Hughes for Kidspot.