Ice Cream Cone Cakes Recipes

Steps:

• Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
• Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.

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.

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.

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.

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.

Steps:

• Heat oven to 400°F.
• Prepare batter for cupcakes per instructions on the box.
• Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
• Place the cones on a baking sheet and bake for 15 to 18 minutes.
• Cool and frost, then decorate with sprinkles as desired.

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.

Steps:

• Conecakes:.
• With the rack in the middle position, preheat the oven to 350°F.
• In a bowl, combine the flour, baking powder and half the sugar.
• In another bowl, beat the egg whites with an electric mixer until soft peaks form. Sprinkle with the remaining sugar and beat until stiff peaks form. Set aside.
• Make a well in the dry ingredients and add the egg yolks, oil, vanilla and milk. Mix well with an electric mixer. Using a spatula, fold in the beaten egg whites.
• Pour the batter into the cones, filling to the rim. Arrange the cones on a baking sheet. Bake until a toothpick inserted in the centre of a cupcake comes out clean, about 20 minutes.
• Let cool before icing.
• Icing:.
• In a bowl, use an electric mixer to beat the butter, icing sugar, milk and vanilla until creamy. Mix 1/3 of the icing with cocoa powder until chocolate-coloured, 1/3 with red food colouring until strawberry-coloured and leave 1/3 white (vanilla coloured). Ice the cupcakes.

Steps:

• Heat oven to 350°F. Prepare cake mix as directed on package. Spoon 2 to 3 tablespoons batter into each ice-cream cone, filling each about 1/2 full. Place cones in 13x9-inch rectangular pans. Bake 20 to 25 minutes or until tops spring back when touched lightly in center; cool. Frost with frosting. Decorate as desired.

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.