Ubercorn Ice Cream Cone Cakes Food

UBERCORN ICE CREAM CONE CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Place a folded tea towel on your work surface and lay an ice cream cone on top. Use the tea towel to support the cone and, with a serrated knife, gently score around each cone point, then cut to remove, leaving the top cup-shaped part of the cone to bake your cakes in. Set aside your pointed cone pieces to use later. Lightly grease a 12-hole mini muffin tin and place the cone cups inside.
• To make the cake mixture, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg a little at a time and mix in the vanilla extract. Fold in the flour before adding the milk to create a smooth dropping consistency. Transfer to a disposable piping bag and snip off 2cm from the end.
• Pipe the mixture into the cones, making sure you only fill them 3/4 full, as the sponge will rise up in the oven - you'll have some mixture leftover, which you can use to create extra Ubercorn cakes or a few cupcakes. Bake for 8-12 minutes until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool.
• While the cakes are cooling create your Ubercorn mask and ears. Roll out the red fondant to approximately 0.25cm on a sheet of baking parchment to prevent it sticking. Cut 12 (1cm x 5cm) strips to create the mask headbands and set aside.
• Next roll out the dark purple fondant to approximately 0.25cm on baking parchment. Using your larger mask template cut out 12 purple masks. Repeat this step using the pale purple fondant and smaller mask template and stick this on top of the larger darker purple mask.
• To create your Ubercorn ears pull off 24 small pieces of white fondant, mould into shape and create an indent with a bone tool or your little fingertip. Do the same with the pale fondant making sure the pieces are smaller than the white ones before placing and pressing inside them with the aid of your tool or fingertip. To make the Ubercorn nostrils pull off 24 mini pieces of pale purple fondant and shape into little flat ovals with your thumb and fingertips. Set these features aside.
• To create the creamy cake topping, put the mascarpone and vanilla extract in a bowl and sift over the icing sugar. Beat until creamy and well combined, adding a few drops of milk to slacken the mixture slightly, if necessary. Transfer to another disposable piping bag and again snip off 2cm from the end. Carefully pipe the sweetened mascarpone onto each cake-filled cone like an ice cream.
• Fill the pointed cone pieces you set aside earlier with the small coloured sweets and with your thumb placed over the top, carefully insert into the creamy topped cakes to prevent the sweets flowing out everywhere.
• Take your red bands of fondant and wrap around the cones, sticking the purple masks on top. Create the Ubercorn eyes by sticking chocolate chips point-side down into the fondant. Finally stick on the ears and nostrils into the creamy topping.

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.

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 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.