This recipe comes from www.thepinkwisk.com.uk . They look like the real thing. Probably pretty tasty too and you wouldn't have to worry about them melting. Enjoy!
Ice Cream Cone Cakes
Anyone for ice-cream? Prefer some cake? - Hooray it’s both!
12 Ice-cream cones with flat bases
200g Caster Sugar
200g Self Raising Flour
2 tsp Vanilla Extract
For the icing:
450g Icing Sugar
1 tsp Vanilla Bean Paste
1 tbsp Milk
1 box of mini Chocolate Flakes
Plus a variety of cake sprinkles and ice-cream sauces – whatever takes your fancy!
Preheat the oven to 180c/160c Fan/350F/Gas Mark 4.
Prepare your baking pans, Use a muffin tin, one of the large type variety. Cut out 12 foil squares you will need them to be about 15cm square each. Press n one foil square into each hole. Next place your empty icecream cones onto each foil piece, shape the overhanging foil around the cone to create a support and keep them standing upright. You don’t need to be too neat with this just make sure they feel supported and aren’t going to topple over the minute you go to put them in the oven.
Once all the eggs are incorporated mix in the flour.
Fill each cone approx 2/3rds full.
Magic – the cones don’t burn or go soggy from the mixture and you have beautifully cooked cakes!
Add the butttercream to a piping bag with a star nozzle and pipe the Mr Whippy effect on top of the cakes. But we’re not done yet!
Take a mini flake and push it through the buttercream into the cake. I found they were just a smidgen to long so I cut a 2cm piece of each to make them the right size.
Unfortunately you will have to eat all these cut off pieces just like I did (there – my secrets out)!
Finally decorate them with sprinkles or ice-cream sauce – whatever you fancy.