MELTING ICE CREAM CONE CAKE
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 22
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.
SPILLED ICE CREAM CONE CAKE
Make this Spilled Ice Cream Cone Cake for a delicious summertime dessert. We all scream for ice cream when it comes to this Spilled Ice Cream Cone Cake!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake in 2 (8-inch) round pans as directed on package. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Reserve 1/4 cup marshmallow creme for later use. Beat remaining marshmallow creme with cream cheese and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP.
- Stack cake layers on plate, filling and frosting layers with cream cheese mixture.
- Combine cereal and reserved marshmallow creme; shape into ball with moistened hands. Place on sheet of parchment.
- Melt chocolate as directed on package; stir in food coloring. Pour just enough melted chocolate over cereal ball to completely coat ball. Reserve remaining melted chocolate for later use.
- Dip open end of waffle cone in remaining melted chocolate; place on top of chocolate-coated cereal ball, pressing gently into ball to secure. Let stand 5 min. or until chocolate is firm.
- Spread remaining melted chocolate onto top of cake, allowing some chocolate to drip down side of cake. Top cake with sprinkles and cone-topped cereal ball. Let stand 15 min. or until chocolate is firm.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
MELTING ICE CREAM CONE CAKE
Real ice cream is hard to photograph, but these ganache drips will stick around long enough for you to get a perfect shot. If you share it, you'll be in good company: #dripcake has been posted almost 1.8 million times on Instagram! Baltimore-based custom cake maker Sophie Coates, who perfected the look, gave us the scoop on how to make one.
Provided by Food Network
Categories dessert
Time 2h
Yield 1 melting ice cream cone cake
Number Of Ingredients 7
Steps:
- Trim the tops of the cakes to make them level. Stack the cakes on a cardboard round, spreading buttercream between each with an offset spatula. Set aside 1/2 cup buttercream in the refrigerator for the ice cream scoop.
- Transfer the layer cake to a turntable. Cover with a thin layer of buttercream (this is the crumb coat). Refrigerate until just set, 10 minutes. Cover with more buttercream, smoothing it with a bench scraper.
- Hold the icing comb against the side of the cake (with the grooves against the frosting) and slowly rotate the turntable to make grooves in the buttercream. Freeze the cake 15 to 20 minutes.
- Tint 1 cup buttercream red. Transfer to a piping bag. Pipe into every other groove on the cake. Smooth with a bench scraper, rotating the turntable (if it looks messy, keep smoothing until the stripes are clean). Freeze the cake 15 minutes.
- Meanwhile, make the ganache: Heat the heavy cream until steaming, then pour over 1 cup white chocolate chips. Let sit for a minute, then stir until smooth. Add a few drops of white food coloring. Pour into a squeeze bottle.
- Decorate with more sprinkles around the upside-down ice cream cone.
- Gently squeeze the ganache down the sides of the cake to make drips, then squeeze the remaining ganache over the top; smooth with an offset spatula. Melt the remaining 1/2 cup white chocolate chips in the microwave.
- Dip the cone in the white chocolate, then in sprinkles. Scoop the chilled 1/2 cup buttercream onto the cake using an ice cream scoop. Insert a lollipop stick into the scoop and cake; use it to support the cone.
ICE CREAM CONE CAKES
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
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
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
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
ICE-CREAM-CONE CAKE
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
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
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
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
ICE CREAM CONE CAKES
Such a cute idea! Cake in a cone! Recipe from Betty Crocker. Any flavor cake and frosting can be used!
Provided by star pooley
Categories Cakes
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- 2. 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.
- 3. 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.
- 4. After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
- 5. Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
More about "spilled ice cream cone cake recipes"
UPSIDE DOWN ICE CREAM CONE CAKE - MOM LOVES BAKING
From momlovesbaking.com
4.7/5 (6)Calories 397 per servingCategory Dessert
- Preheat oven to 350°F. Grease 3 (6-inch) round cake pans and line with parchment paper. Grease again or spray with non-stick cooking spray. Set aside. Place all of the CAKE ingredients (including cake mix) in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Divide batter evenly into the 3 prepared cake pans. Bake in preheated oven for 40-50 minutes or until a toothpick stuck in the middle of the cake comes out clean. Let cool. Level the cakes by cutting horizontally to remove the domed tops. Reserve the cut pieces of cake and crumble into a bowl. Add about 1/2 cup of frosting. Stir into crumbs until combined. Form into 2-3 large cake balls (about the size of a scoop of ice cream). Place in refrigerator to chill for about an hour.
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like. Add a little bit of blue and green food coloring to achieve a pale blue-green color. Stir well.
- Fill and frost cake with a crumb coat. Refrigerate for one hour. Frost the cake with a smooth finish. Add sprinkles to the bottom sides of the cake. Refrigerate again for 30 minutes.
- A note about serving. You can either have 12 big slices of cake or 24 small slices of cake. To get 24 servings, slice the cake (like a pie) into 12 slices. Then cut each of the slices into 2 servings.
EASY ICE CREAM CONE CUPCAKES - DESSERTS ON A DIME
From dessertsonadime.com
HOW TO MAKE ICE CREAM CONE CUPCAKES - BAKING A MOMENT
From bakingamoment.com
SPILLED ICE CREAM CONE CAKE - KRAFT RECIPES | EASY UNICORN CAKE, …
From pinterest.ca
47 CAKE DESIGN FOR ICE CREAM THEME IDEAS | CUPCAKE CAKES, CAKE, …
From pinterest.ca
CHEESECAKE-FILLED ICE CREAM CONES | DELICIOUS CHEESECAKE RECIPE
From joycone.com
SPILLED ICE CREAM CONE CAKE - CREAMCHEESE.COM
From creamcheese.com
711 SPILLED ICE CREAM CONE IMAGES, STOCK PHOTOS & VECTORS
From shutterstock.com
ICE CREAM CONE CAKES RECIPE - RECIPES.NET
From recipes.net
ICE CREAM CONE DRIP CAKE - YOUTUBE
From youtube.com
HOW TO MAKE A FUN MELTED ICE CREAM CONE CAKE | FOODTALK
From foodtalkdaily.com
ICE CREAM CONE DRIP CAKE | EPISODES
From kosher.com
SPILLED ICE CREAM CONE CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
103 SPILLED ICE CREAM PREMIUM HIGH RES PHOTOS - GETTY IMAGES
From gettyimages.com
ICE CREAM CONE CAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
You'll also love