Ice cream cone cakes
Looks like a normal ice cream cone, but inside? It’s CAKE!
Get the children involved in this simple baking recipe that'll keep them entertained for at least an hour in the school holidays... Perfect for summer parties or bake sales - kids can choose to make any colour 'ice cream' they like, then decorate with sprinkles, sauce, and a flake.
100g self-raising flour
100g caster sugar
100g unsalted butter, softened
½ tsp baking powder
10 flat-bottomed ice cream cones
For the icing:
110g unsalted butter, well softened
320g icing sugar
2-3 tbsp single cream or milk
1 tsp vanilla extract
Food colouring (optional)
To decorate (optional):
Sprinkles, sweets or glace cherries
For the cakes:
- Preheat the oven to 180°c/fan 160°c/gas mark 4.
- Put all the cake ingredients in a large bowl (not the ice cream cones!). Mix until combined: the batter should look light and fluffy.
- Spoon the mixture into each cone until it’s about half full.
- Place the cones in a muffin tray, to stop them falling over, and bake for 15-20 minutes until the cakes are golden and spring back to the touch. Check they’re fully cooked with a toothpick test.
- Wait until the cakes have cooled, then ice with buttercream (instructions below) and add sprinkles, sweets or glacé cherries, and a flake.
For the buttercream:
Put the butter in a large bowl. Slowly whisk in the icing sugar, a bit at a time.
Once all of the icing sugar has been added, pour in the cream or milk. It’s at this point the mixture will start to look more like icing.
Add vanilla extract and any food colouring.
Pipe onto the cakes - or with a spoon if you're impatient!
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Last updated: over 1 year ago