Spilled Ice Cream Cone Cake Food

MELTING ICE CREAM CONE CAKE

Steps:

• For the confetti cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with flour-based baking spray and set aside.
• In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
• Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with the milk in three additions; begin and end with the flour. Mix on low speed until the batter is smooth and thoroughly combined. Fold in the confetti sprinkles.
• Bake the cakes for 25 to 35 minutes, or until the cakes spring back when pressed in their centers. Cool for 10 minutes in the pan. Turn out onto cooling racks. Let cool completely.
• Level the cakes using a large serrated knife or cake leveling tool. Transfer the cake scraps to a bowl and cover with plastic wrap. Reserve these for later use.
• For the buttercream frosting: Cream the butter and confectioners' sugar together on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or pipe.
• Remove two-thirds of the white frosting from the mixing bowl and transfer to a separate bowl; cover with a damp towel to prevent the frosting from drying out. Tint the remaining frosting with the lavender gel food color. Add a little at a time until you reach the desired color intensity. Transfer the lavender frosting to a piping bag fitted with a decorator tip with a 1/2-inch round opening (plain pastry tube 806). Transfer half of the reserved white frosting to a piping bag fitted with a decorator tip with a 1/2-inch round opening (plain pastry tube 806).
• Use the remaining white frosting to fill the cake layers and apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. You will have a little frosting left over and this should be reserved for later use.
• After the crumb coat layer is well-chilled, use the piping bags with white and lavender frostings to apply alternating colors of frosting around the sides of the cake. Make the lines fat and even. Using a cake turntable is recommended, as it makes this job easier.
• Place a bench scraper or cake icing smoother vertically to the side of the frosted cake. Carefully scrape away some of the frosting in a single motion until stripes are revealed. You may need to make several passes before the frosting is completely even. Wipe frosting away from the scraper after each use. Apply frosting to the top of the cake, making it as level as possible. Transfer the cake to the refrigerator to chill while you prepare the pink ganache.
• For the pink ganache: Place the chocolate and cream in a microwave-safe bowl. Heat at 100 percent power for 30 seconds and then stir until completely melted and smooth. Add pink food color a little at a time until the desired hue is achieved.
• Remove the cake from the refrigerator. At this point the cake should be firm enough to transfer to a cake stand using a spatula; do this now if desired. Use a spoon to drizzle some of the ganache onto the center of the cake, avoiding the edges. Use a spoon to gently push the pooled ganache over the edges of the cake to create a drip effect. Reserve the unused ganache.
• For the ice cream cone cake pop and assembly: Crumble the reserved cake scraps using your fingers. Transfer the crumbs to a large bowl and add 2 tablespoons of the reserved buttercream. Mix until thoroughly combined. The mixture should hold together when squeezed in the palm of your hand. If it is too crumbly, add more buttercream 1 tablespoon at a time until the correct consistency is achieved.
• Pack two handfuls of the mixture into a ball the size of a scoop of ice cream (you may place the ball against the sugar cone to gauge size). Roll it until the outside is as smooth as possible. Pack more of the mixture into the sugar cone and insert a lollipop stick into the center. Thread the ball onto the lollipop stick and press it onto the top of the sugar cone. Use a spoon to cover the ball with the leftover pink ganache. If the ganache is firm, reheat at 10-second intervals in the microwave until smooth and pourable. Allow the excess ganache to drip back into the bowl.
• Turn the ice cream pop upside down and insert it into the cake at a slight angle. Pour more ganache over the ball portion if needed to make it opaque. Cover the ice cream ball portion with sprinkles. Use a mixture of large and small confetti sprinkles to decorate the top edge and bottom edge of the cake.

SPILLED ICE CREAM CONE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake in 2 (8-inch) round pans as directed on package. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Reserve 1/4 cup marshmallow creme for later use. Beat remaining marshmallow creme with cream cheese and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Stack cake layers on plate, filling and frosting layers with cream cheese mixture.
• Combine cereal and reserved marshmallow creme; shape into ball with moistened hands. Place on sheet of parchment.
• Melt chocolate as directed on package; stir in food coloring. Pour just enough melted chocolate over cereal ball to completely coat ball. Reserve remaining melted chocolate for later use.
• Dip open end of waffle cone in remaining melted chocolate; place on top of chocolate-coated cereal ball, pressing gently into ball to secure. Let stand 5 min. or until chocolate is firm.
• Spread remaining melted chocolate onto top of cake, allowing some chocolate to drip down side of cake. Top cake with sprinkles and cone-topped cereal ball. Let stand 15 min. or until chocolate is firm.

MELTING ICE CREAM CONE CAKE

Steps:

• Trim the tops of the cakes to make them level. Stack the cakes on a cardboard round, spreading buttercream between each with an offset spatula. Set aside 1/2 cup buttercream in the refrigerator for the ice cream scoop.
• Transfer the layer cake to a turntable. Cover with a thin layer of buttercream (this is the crumb coat). Refrigerate until just set, 10 minutes. Cover with more buttercream, smoothing it with a bench scraper.
• Hold the icing comb against the side of the cake (with the grooves against the frosting) and slowly rotate the turntable to make grooves in the buttercream. Freeze the cake 15 to 20 minutes.
• Tint 1 cup buttercream red. Transfer to a piping bag. Pipe into every other groove on the cake. Smooth with a bench scraper, rotating the turntable (if it looks messy, keep smoothing until the stripes are clean). Freeze the cake 15 minutes.
• Meanwhile, make the ganache: Heat the heavy cream until steaming, then pour over 1 cup white chocolate chips. Let sit for a minute, then stir until smooth. Add a few drops of white food coloring. Pour into a squeeze bottle.
• Decorate with more sprinkles around the upside-down ice cream cone.
• Gently squeeze the ganache down the sides of the cake to make drips, then squeeze the remaining ganache over the top; smooth with an offset spatula. Melt the remaining 1/2 cup white chocolate chips in the microwave.
• Dip the cone in the white chocolate, then in sprinkles. Scoop the chilled 1/2 cup buttercream onto the cake using an ice cream scoop. Insert a lollipop stick into the scoop and cake; use it to support the cone.

ICE CREAM CONE CAKE

Steps:

• Bunch foil around the base of the safety cones and stand them in muffin tins. Set aside.
• Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the extracts and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center. Let cool.
• Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes.
• To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla then continue beating until cool. Frost the top and dip/roll in sprinkles if desired.

SALTED CARAMEL ICE CREAM CONE CAKE

Steps:

• Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake. Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies. Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface. Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight. Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.
• Photograph by Kana Okada

ICE-CREAM-CONE CAKE

Steps:

• Make cake and cones:
• Preheat oven to 350°F with racks in upper and lower thirds. Butter pans. Line bottoms with parchment, then butter and lightly flour pans.
• Sift together flour, baking powder, and salt into a bowl.
• Beat butter with sugar using an electric mixer (paddle attachment for a stand mixer) at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer or 10 with a handheld. Beat in eggs 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Reduce speed to low and add flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and mixing until batter is just smooth.
• Stand cones, open ends up, in a 12-cup muffin pan and fill cones two-thirds full with batter. Divide remaining batter between cake pans.
• Bake cones in upper third of oven and cakes in lower third until a wooden pick inserted in center of cake comes out clean, 15 to 22 minutes for cones, 25 to 35 minutes for cakes. Cool cakes 5 minutes in pans on a large rack and transfer cones to another rack to cool completely. Invert cakes onto rack and cool completely.
• Make buttercream:
• Bring milk just to a boil in a medium saucepan. Whisk together yolks, sugar, and salt in a bowl until combined well, then add milk in a slow stream, whisking constantly. Transfer to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens and registers 175°F on an instant-read thermometer, 5 to 10 minutes (do not let boil). Strain through a fine-mesh sieve into a metal bowl. Refrigerate, covered, until cold, at least 1 hour.
• Melt chocolate, then cool to warm.
• Beat butter with cleaned beaters (whisk attachment if using stand mixer) at high speed until light and fluffy, about 2 minutes in a stand mixer or 4 with a handheld. Reduce speed to medium and gradually pour in cold custard. Add vanilla and increase speed to high, then beat until buttercream is smooth, about 2 minutes in a stand mixer or 4 with a handheld.
• Transfer 1 1/4 cups buttercream to a bowl and stir in warm melted chocolate to make chocolate buttercream. Transfer about 2 cups vanilla buttercream to another bowl and fold in crushed wafers to make cookies-and-cream filling.
• Assemble cake:
• Halve cakes horizontally with a large serrated knife. Put 1 cake layer, cut side up, on a cake stand or plate and, using offset spatula, spread top with 1 cup cookies-and-cream buttercream. Top with another cake layer, cut side down, and spread with 1 cup cookies-and-cream buttercream. Top with another cake layer, cut side up, and spread with remaining cookies-and-cream buttercream. Top with remaining cake layer, cut side down. Spread side and top of cake with about 2 1/2 cups vanilla buttercream (total).
• Spoon chocolate buttercream and remaining vanilla buttercream into separate pastry bags.
• Halve each cone lengthwise with serrated knife. Attach cones (flat sides) to side of cake with tops of cones touching. (You will have an extra cone in case one gets damaged.)
• Holding pastry bag filled with vanilla buttercream vertically over cake, pipe about 2 tablespoons buttercream on top of every other cone (touching top of cake) to resemble soft-serve ice cream. Pipe chocolate buttercream on top of remaining cones in same manner.

CUPCAKE-STUFFED ICE CREAM CONES

Steps:

• Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
• Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
• Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
• Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
• Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
• Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.

ICE CREAM CONE CAKE

Steps:

• Using an ice cream scoop place scoops of strawberry ice cream into 4 ice cream cones and place on a tray and then freeze.
• Place vanilla icecream into 4 cones and then place in the freezer.
• Repeat with the chocolate and mint chocolate chip ice cream.
• Combine icing sugar and 1 to 2 teaspoons warm water in a small bowl and stir until a thick firm icing forms and spoon a little icing onto the base of each ice cream cone to hold cones in place on serving platter or tray.
• Arrange the cones alternating the colours on a large platter (about 30cm square).
• Return to freezer until the ice cream cone cake is ready to serve.
• Tie a wide satin ribbon around the icecream cones to decorate cake securing with a bow and serve.

ICE CREAM CONE CAKES

Steps:

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