I love making whimsical cakes. Nothing quite brings out the child in the baker when making these flights of sweet fancies. If you remember the puffy cone from childhood, these cone cakes remind me of that. The cone was just a regular cone, but in place of the ice-cream scoop was marshmallow, coated in chocolate, and farther down the cone was a richer, nougaty mixture. A cone cake has the added advantage of a ready handle, and they won’t ever drip. I think it’s fun to incorporate ice-cream flavors into the cake, but, if you’re too pressed for time and are not able to make two or three different-flavored batters, you can just use your toppings for maximum effect or use different-colored icings and just flavor each one differently. Specialty stores have a wide array of flavoring pastes and syrups to really bring a new zing to frosting.
Ice Cream Cone Cake
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/2 tsp salt
1 tsp vanilla
- 2 tsp baking powder
- 2 cups all purpose flour
- 2 pcs eggs (large)
- 1 cup milk (evaporated or full-cream milk)
1 Preheat oven at 350˚F.
2 In a medium bowl, combine flour, salt and baking powder.
3 Cream butter and sugar until light and fluffy. Add the eggs one at a time, and then add the vanilla. Pour milk, then add in dry ingredients (alternate liquid and dry ingredients).
4 Scoop batter into size 3-ounce cupcake liner and bake for 18 to 20 minutes until toothpick inserted comes out with crumbs clinging to it.
5 Cool thoroughly before decorating.
You can add some topping before baking.
Toppings
- Colored candies
- Toasted cashew nuts
- chocolate chips
- Oreo(crushed)
- Blueberry or strawberry Comstock
BUTTERCREAM ICING
- 1 cup unsalted butter, at room temperature
- 4 cups confectioners’ sugar
- Pinch of fine salt
- 2 tsp vanilla extract
- 1 to 2 tbsp milk
Toppings
Assorted colors of sprinkles