Ice-cream cone cakes
It’s the kids’ vacation time, and I always like to put in a few things that the kids would love. I made these for my daughter’s birthday party a few years ago, and they were a hit. They are easy to make, require no major clean-up and are so cute.
You will need:
1 box Cake Mix + Box Ingredients
24 Cake Ice Cream Cones
24 Maraschino Cherries (optional)
1 cup softened Butter
3 cups Powdered Sugar
1-2 tbsp Milk
1 tsp Vanilla
Cupcake pan or deep baking pan
Preheat oven to 350. Make batter according to box directions. Fill cones to about half with batter. Tear a sheet of foil that would cover the top of the pans and secure around the edges. Tear holes in the middle of the cupcake areas and place cones in the pan making sure they are secure. Bake about 21-24 minutes or until toothpick inserted in centre comes out clean. Allow to cool completely. Whip butter and vanilla until fluffy. Gradually add powdered sugar. Add milk until you reach desired consistency. Transfer to piping bag and frost each cupcake to look like soft serve. Top with sprinkles and a cherry (optional).
Tips: If you are making a home-made cake, a full pound of batter will almost double the cones, so get more.