Ice Cream Cake Cones Recipe 435

CAKES IN A CONE

Steps:

• Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
• Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
• Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

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.

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.

ICE CREAM CAKE CONES RECIPE - (4.3/5)

Steps:

• How to Make them: mix up your favorite cake mix accordin to the directions, (storebought or homemade) and Fill each ice cream cone with about 2 Tbsp. of batter. The batter should come to the lower inner rim of the ice cream cones. Do not fill all the way to the top, or the ice cream cones will topple. Bake ice cream cone cupcakes 20-30 minutes. Check at 20 minutes. When a knife inserted in the center of the ice cream cone cupcakes comes out clean, they're done. Top with Icing or Ice Cream

CAKE CONES

Steps:

• 1. Mix the cake mix as directed on box
• 2. Poor cake batter into each ice cream cone fill about 1/4 of a inch below the top of the cone so cake batter has room to expand without overflow
• 3. Bake on 350 for approximately 10 to 12 minutes or until tookpick when inserted comes out clean
• 4. Take out of oven and cool completely to room temperature
• 5. Icing---- mix together your butter and your crisco vanilla and your heavy whipping cream...cream all these items togather
• 6. Slowly add in your powdered sugar to the mixture until gone cream frosting until smooth add a pinch of salt to your icing and cream togather
• 7. Place icing in a piping bag and apply in a circle rotation to make it look like a soft serve cone top cake cone with a cherry refrigerate for 15 min and serve