Ice Cream Cone Treats Recipes

Steps:

• If desired, dip ice cream cones in melted chocolate to coat edges; stand in juice glasses or coffee mugs., Place sprinkles in a shallow bowl. In a microwave or in a large saucepan over low heat, melt marshmallows and butter; stir until smooth. Remove from heat; stir in cereal., Working quickly, use buttered hands to shape mixture into 12 balls; pack firmly into cones. Dip tops in sprinkles.

Steps:

• For the confetti cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with flour-based baking spray and set aside.
• In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
• Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with the milk in three additions; begin and end with the flour. Mix on low speed until the batter is smooth and thoroughly combined. Fold in the confetti sprinkles.
• Bake the cakes for 25 to 35 minutes, or until the cakes spring back when pressed in their centers. Cool for 10 minutes in the pan. Turn out onto cooling racks. Let cool completely.
• Level the cakes using a large serrated knife or cake leveling tool. Transfer the cake scraps to a bowl and cover with plastic wrap. Reserve these for later use.
• For the buttercream frosting: Cream the butter and confectioners' sugar together on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or pipe.
• Remove two-thirds of the white frosting from the mixing bowl and transfer to a separate bowl; cover with a damp towel to prevent the frosting from drying out. Tint the remaining frosting with the lavender gel food color. Add a little at a time until you reach the desired color intensity. Transfer the lavender frosting to a piping bag fitted with a decorator tip with a 1/2-inch round opening (plain pastry tube 806). Transfer half of the reserved white frosting to a piping bag fitted with a decorator tip with a 1/2-inch round opening (plain pastry tube 806).
• Use the remaining white frosting to fill the cake layers and apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. You will have a little frosting left over and this should be reserved for later use.
• After the crumb coat layer is well-chilled, use the piping bags with white and lavender frostings to apply alternating colors of frosting around the sides of the cake. Make the lines fat and even. Using a cake turntable is recommended, as it makes this job easier.
• Place a bench scraper or cake icing smoother vertically to the side of the frosted cake. Carefully scrape away some of the frosting in a single motion until stripes are revealed. You may need to make several passes before the frosting is completely even. Wipe frosting away from the scraper after each use. Apply frosting to the top of the cake, making it as level as possible. Transfer the cake to the refrigerator to chill while you prepare the pink ganache.
• For the pink ganache: Place the chocolate and cream in a microwave-safe bowl. Heat at 100 percent power for 30 seconds and then stir until completely melted and smooth. Add pink food color a little at a time until the desired hue is achieved.
• Remove the cake from the refrigerator. At this point the cake should be firm enough to transfer to a cake stand using a spatula; do this now if desired. Use a spoon to drizzle some of the ganache onto the center of the cake, avoiding the edges. Use a spoon to gently push the pooled ganache over the edges of the cake to create a drip effect. Reserve the unused ganache.
• For the ice cream cone cake pop and assembly: Crumble the reserved cake scraps using your fingers. Transfer the crumbs to a large bowl and add 2 tablespoons of the reserved buttercream. Mix until thoroughly combined. The mixture should hold together when squeezed in the palm of your hand. If it is too crumbly, add more buttercream 1 tablespoon at a time until the correct consistency is achieved.
• Pack two handfuls of the mixture into a ball the size of a scoop of ice cream (you may place the ball against the sugar cone to gauge size). Roll it until the outside is as smooth as possible. Pack more of the mixture into the sugar cone and insert a lollipop stick into the center. Thread the ball onto the lollipop stick and press it onto the top of the sugar cone. Use a spoon to cover the ball with the leftover pink ganache. If the ganache is firm, reheat at 10-second intervals in the microwave until smooth and pourable. Allow the excess ganache to drip back into the bowl.
• Turn the ice cream pop upside down and insert it into the cake at a slight angle. Pour more ganache over the ball portion if needed to make it opaque. Cover the ice cream ball portion with sprinkles. Use a mixture of large and small confetti sprinkles to decorate the top edge and bottom edge of the cake.

Steps:

• Slice the pound cake crosswise 1/2 inch thick. Place an ice cream cone open-side down on 1 slice and stamp out a round of cake; remove the round to a plate. Repeat until you have 8 rounds of cake. (Save the cake scraps for another use).
• Turn a cardboard egg carton upside down. Cut a hole big enough to snuggly fit the pointy side of a sugar cone in 8 of the cups with a sharp paring knife. Insert 1 cone into each prepared hole. Fill the cones with ice cream, leaving 1/2 inch of space at the top. Press the cake rounds on top of the ice cream to cap it off. Place the egg carton in the freezer while you make the meringue.
• Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
• Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes. Add the food coloring and beat until just combined.
• Transfer the meringue to a pastry bag fitted with a small star piping tip (see Cook's Note). Working with 1 cone at a time (leave the remaining in the freezer so the ice cream does not melt), place round-side down on a wire rack-lined baking sheet then pipe small stars all over the cone until completely covered. Decorate with sprinkles. Transfer to a plate and freeze while you decorate the remaining cones. Alternatively, use a small offset spatula to spread the meringue onto the cones and then decorate with sprinkles. Freeze until ready to serve, up to 3 days.

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:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Steps:

• Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
• Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
• Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

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.