Ice-cream cones

Ice-cream cones

By
From
Bake and Decorate
Makes
20-25
Photographer
Laura Edwards

Ice-creams that won’t melt! A perfect addition to any children's party or picnic, especially during the summer. These are decorated as the real things - flake 99, raspberry ripple or mint choc chip - but use your imagination and get the children to give you a hand. These cakes are baked in ice-cream cones, so eat them quickly as they will start to dry out after a day or so. That shouldn't prove difficult!

Ingredients

Quantity Ingredient
1 Orange drizzle cake, batter only
20-25 flat-based ice-cream cones
1 quantity buttercream, (see note)
few drops peppermint extract
green food colour
1 teaspoon vanilla extract
pink food colour
nylon piping bag
large star nozzle
7-8 chocolate flakes
7 teaspoons tiny chocolate buttons
5 teaspoons coloured sugar sprinkles

Method

  1. Preheat the oven to 170ºC. Place all the ice-cream cones on a baking sheet. Divide the cake batter evenly between them and bake for 15–17 minutes, or until they spring back to the touch. Leave to cool on a wire rack.
  2. Divide the buttercream between 3 bowls. Add a little peppermint extract to the first, to taste, then a dash of green food colour, and mix until you achieve the desired shade. Add the vanilla to the second bowl and mix well. To the third bowl, swirl in a little pink food colour; do not blend it in as you are aiming for the marbled effect of raspberry ripple ice-cream.
  3. Spoon the vanilla buttercream into the piping bag and swirl on to a third of the ice-cream cones. Finish each with a chocolate flake. Wash the bag and nozzle and repeat with the green buttercream; sprinkling with chocolate buttons. Wash the bag and nozzle again. Finally pipe the raspberry ripple buttercream into the remaining cones and decorate with sprinkles.
  4. Arrange on a serving dish or cake stand.

Note

  • To make the buttercream, beat 300 g soft unsalted butter in an electric mixer until really pale and fluffy. Add 400 g sifted icing sugar and beat for at least 5 minutes, until light and creamy.
Tags:
Baking
Cakes
decorating
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