1 August 2013

Ice Cream Cone Cakes

Before I get into the bulk of this post, check out this cool, non practical hat.
'Settle' by Disclosure
Getting ready to possibly see Disclosure in Ibiza next week! This summer is going pretty well for MixitCookit. There's talk of a pop up cupcake shop, creative order requests and another photo shoot on its way. Will inform you all in due course.
Cake is good. Ice cream is slightly better on a hot day.
I combined the look of ice cream but it's actually all cake!
Now I know these are everywhere and I couldn't help but make a few for a kids party the other week. Next time I'm thinking of piping fresh ice cream on top then coating this in melted chocolate to harden. Watch this space if this idea works out.
What I like about cupcakes is the wonderful twenty minutes it takes to bake them. This is why placing cake mixture in a wafer cone will do nothing to the cone at all. It's already a dried airy biscuit so being in the oven won't affect its taste or appearance. I think the key point when making these is to not overfill each wafer cone. I used the border line under the stars as a reference to stop. By doing this you will ensure each wafer cone cake is the same size. Make sure you have a decent metal large piping nozzle (preferably rose tip) and lots of fun toppings and colourings.
Makes 12

125g soft unsalted butter
125g soft brown sugar
2 medium eggs
125g self raising flour
Half a teaspoon of baking powder
2tbsp milk
2 tsp vanilla essence
125g soft unsalted butter
250g icing sugar
Drop of red colouring (or another of your choice)
Bit of milk
Chocolate fingers
When mixing the butter cream, play around with liquid quantities. I tend to add more milk than colouring. Good quality colouring/paste makes a massive difference.
▶ Method
Preheat oven 180° c.
Put 12 wafer cones in a large roasting dish. Don't worry they won't tumble over unless you keep on moving the tray around.
Beat butter and sugar until combined and fluffy, then add eggs.
Stir in flour, baking powder, milk and essence.
Scoop mixture into cases carefully by holding each cone and filling up to the line.
 Bake for 20 minutes.
 Once risen and slightly golden, take out immediately and leave to cool until cold to touch.
Make butter cream by whisking butter, icing sugar and milk.
Spoon two tablespoons at a time in a piping bag fitted with nozzle and get piping!
Decorate with sprinkles and chocolate fingers.

Kids go crazy for these, trust me.

If normal vanilla sponge is too basic in your cones try these variations for adults:

Black forest cones:
Chocolate sponge
Whipped cream
Grated chocolate
Cherry on top with chocolate syrup.

Chocolate orange cones:
Marbled chocolate and plain sponge
Orange coloured butter cream
Chocolate orange segment on top

Lemon drizzle cones:
Lemon sponge
Place teaspoon of lemon curd inside sponge by using an apple corer.
Pipe yellow butter cream on top with yellow sprinkles

Salted chocolate caramel cones:
Double chocolate chip sponge
Chocolate butter cream with a pinch of sea salt.
Spray with Dr Oetker silver cake spray.

That's enough for now! Let me know what you have created on twitter

Favourite song:

'Help Me Lose My Mind' featuring London Grammar