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