Name: Ice cream cone cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 10
Cuisine: British
Ingredients: 12 flat-bottomed ice cream cones; 200g softened butter; 200g plain flour; 4 tbsp custard powder; 1 tsp vanilla paste with seeds; 200g golden caster sugar; 2 large eggs beaten; 350g butter softened; 350g icing sugar sorted; 2 tsp vanilla extract; sprinkles wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!

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Ice cream cone cakes

Ice cream cone cakes

Sarah Cook

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Makes 10

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.7 ratingsRate

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Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings

Freezable (un-iced)

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Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings

Ingredients

Nutrition

Units:

MetricUS

12 flat-bottomed ice cream cones
200g softened butter
200g plain flour
4 tbsp custard powder
1 tsp vanilla paste

with seeds
200g golden caster sugar
2 large eggs

beaten

To decorate

350g butter

softened
350g icing sugar

sorted
2 tsp vanilla extract
sprinkles

wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!

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Nutrition: per cake

kcal756
fat47g
saturates29g
carbs77g
sugars56g
fibre1g
protein4g
salt1g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
step 2

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.
step 3

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.
step 4

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.

RECIPE TIPS

SUNDAE FUN

Add a hidden surprise to your cone cakes. Before you ice them, use an apple corer to remove a central core of sponge. Fill with an ice cream sauce of your choice, then ice and decorate the top, hiding and sealing the sauce.

WAFER CAKE CASES

Surprisingly, ice cream cones make great cake cases. As long as you pop them straight in the oven once you’ve filled them with the batter, they won’t go soggy. They don’t burn in the oven and they stay crisp once baked.

Recipe from Good Food magazine, August 2013

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A star rating of 4.5 out of 5.7 ratings

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