Recipe | Ice cream cone cakes

Posted in Baking by

Vanilla cake baked into ice cream cones with a swirl of buttercream. Perfect for kids of all ages!

How to make cake inside ice cream cones so cake looks like ice creams with swirl buttercream and sprinkles

I’ve been wanting to try this one for a long, long time, ever since I saw them online last year when searching for ideas for my son’s birthday cake. I got the recipe from BBC Good Food (ever reliable!).

I used flat-bottomed ice cream cones, but I have seen other recipes which use pointy-end cones (technical term there)… but they’re a bit trickier to make and I’m all about convenience 🙂

How to make cake inside ice cream cones with swirl icing and sprinkles

I chose a vanilla cake recipe, but there’s nothing to stop you filling your cones with a different flavoured cake mix.

Ingredients (fills 12 flat-bottomed cones)

  • 12 flat-bottomed ice cream cones
  • 200 g / 7 oz butter/margarine
  • 200 g / 7 oz plain flour
  • 4 tbsp custard powder (this gives the cake that “vanilla ice cream flavour”)
  • 1 tsp vanilla extract
  • 200 g / 7 oz caster sugar
  • 2 eggs

Method

Put your 12 flat-bottomed ice cream cones into a muffin tin, standing one cone in each of the holes. Pre-heat your oven to 180 degrees C / Gas Mark 4 / 350 degrees F.

How to make cake inside ice cream cones

If you have an electric mixer or electric hand beaters, put the butter, flour, custard powder, vanilla, sugar and eggs in a bowl and beat the ingredients together until you have a smooth paste.

If you are mixing by hand, I would recommend beating together the butter and sugar first. Then add the vanilla and eggs, beating them until combined. Then finally add the flour and custard powder.

Spoon the cake batter into a piping bag. If you don’t have one, get a freezer bag and cut the corner off to leave a hole about 2 cm wide. Squeeze the batter into the ice cream cones, making sure it hits the bottom of each cone. Fill the cones about three quarters full so you leave space for them to rise while baking. I think I filled mine a little too much.

How to make cake inside ice cream cones to look like 99

Bake your ice cream cone cakes for about 30 minutes until a knife inserted into them comes out clean. I must admit I had to bake them for longer than 30 minutes. I turned the oven down to 150 degrees C and left them in another 10 minutes to make sure the cake was cooked through. It will all depend on your oven. As you’ll see from the next picture, my cakes rose over the top of the ice cream cones, which is why I think I put a little too much cake batter into each ice cream cone.

How to bake cake inside ice cream cones

If his happens to you, you have 2 options: 1 – cut the cake which is over the top of the cone off; 2 – use your buttercream icing to disguise this extra rise. I went with option 2!

While you cakes are cooling, make your buttercream. Beat together 250 g / 10 oz icing sugar and 125 g / 5 oz butter. If you have an electric mixer/beaters, let them do the hard work but remember that without a guard the icing sugar will fly everywhere! If the resulting buttercream is too stiff to pipe, add a little milk to loosen the mixture.

Put your buttercream into a piping bag fitted with a star tip and pipe swirls of buttercream onto your ice cream cone cakes.

You might have noticed in the pictures there’s one sneaky pink ice cream cone cake! I had some raspberry flavoured buttercream in the freezer left over from another bake, so I used it up. Obviously you can flavour your buttercream however you like: chocolate, strawberry, mint, coffee… For chocolate, just add 50 g of melted plain or dark chocolate to the above quantities of icing sugar and butter when mixing.

How to make cake inside ice cream cones with swirl buttercream icing and sprinkles

Finally I added some sugar sprinkles and a small piece of Cadbury’s flake to complete the ice cream look 🙂

How to make cake inside ice cream cones so cake looks like strawberry and vanilla ice cream cones with sprinkles

Another picture just to prove these are cakes. Honest!

 

And if you’re looking for other cakes for kids of all ages:

Choc orange butterfly cakes 4

 

Chocolate orange butterfly buns. Cupcake + Jaffa Cakes = foolproof delicious recipe.

 

 

 

Chocolate shredded wheat cereal easter nests with golden syrup and mini eggs 5

 

Chocolate shredded wheat nests with mini chocolate eggs. You see this one around a lot at Easter, but they’re easy to make and tasty at any time of the year 🙂

 

 

Claire Huston / Art and Soul

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55 thoughts on “Recipe | Ice cream cone cakes”

  7. You have taken me back to my childhood right here! I remember bringing things like this into the classroom in April for my birthday in elementary school. We used to use multicolored cones and sprinkles and they were a beautiful concoction. I would have eaten about 20 of them if I was allowed to.

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    Reply

    • I was surprised with how easy they were to make, and now I’ve done them following this recipe, I think I’ll use my chocolate sponge recipe next time. The custard powder makes the cake a little too “vanilla-y” for my taste. But I think kids will love them 🙂 xx

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  19. My sisters and I have been trying to bake but we just mess up everytime! (And we don’t know what the problem seems to be!!) Lol. But these look so cute! 🙂

    Liked by 1 person

    Reply

      • We sometimes end up fighting because the other thinks the other weigh it wrong or the other would complain on how slow we work so by the time get to the actual baking we’re all irritated. But baking with 3 sisters who all want to do everything is fun!

        Liked by 1 person

  20. Pingback: The Sunday Post // July 4, 2016 – Comma Hangover

    • Personally, I think I would have preferred chocolate cake to contrast with the taste of the ice cream cone wafer. This cake recipe is good in so much that the custard powder does make the sponge taste really vanilla-y and so like ice cream, but I’d prefer chocolate 🙂
      I wish I could track down the first person to have this idea because it is brilliant!

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  22. Pingback: WWW Wednesday 6th July 2016 | Art and Soul

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