Ice Cream Cone Cakes!

Summer is officially here in our corner of the United Kingdom which is definitely a relief! I think it was well deserved after all the snow we had before and after Christmas!

We’ve cleared the garden, which took more than a couple of weekends due to the previous owner’s distinct lack of any garden maintenance! We bought the house in April 2009 and after all the pandemonium of buying and moving, arrival of the baby cats and Christmas the garden hasn’t been a priority! This afternoon we planted all our vegetable plants which I cannot wait to come to fruition!

So we thought we would celebrate summer, and these cupcake cones are perfect!

Ingredients

125gr caster sugar

125gr butter

2 eggs

125gr self raising flour

1tsp baking powder

1tsp vanilla essence

Flat bottomed ice cream cones

Method

1, Preheat the oven to 170 degrees (or gas mark 3)

2, Cream together the butter and sugar until pale and light

3, Mix in the eggs and vanilla essence

4, Mix in the flour

5, Place 10-12 cones onto a 12 hole bun tin and fill with the cake mix. I used Askey’s flat bottomed cones and filled them up to just before the first ridge on the inside, handy!

6, Place them quickly into the oven and bake for 15-20mins, checking to see when they are cooked when a clean skewer can be inserted and comes out clean. They have to be put in the oven fairly swiftly or the cones will get soggy and they will explode out the bottom when you least expect it.

7, Remove them from the oven, and leave to cool.

8, Pipe butter cream icing onto the tops to make them look full of ice cream. I used a large star nozzle which is perfect bearing in mind the size of the cones!

9, Decorate with hundred and thousands and either a chocolate flake or a chocolate finger! Voila!

This recipe can be used as a base for making chocolate cones, lemon or even strawberry ones. Simply add two tablespoons of cocoa powder in place of two tablespoons of flour in the cake batter and use chocolate butter cream icing. For lemon ones, simply add in 2 tsp of lemon zest or replace the vanilla essence with lemon essence and use lemon buttercream! Perfect for garden parties and birthday parties!