Fun and easy Ice Cream Cone Cake recipe for a birthday party or any occasion.
- 1/2 tsp. salt
- 1/2 cup water
- 1 package cake mix ( any flavor ) i use duncan hines
- 1 frosting -
- 1 cup semi-sweet chocolate chips
- 5 cups confectioners sugar
- 3/4 cups crisco shortening
- 1/3 cup non-dairy powdered creamer
- 2 tsp. vanilla extract
- 1 chocolate jimmies or sprinkles
- 1 assorted decors and candy gum drops
- 2 maraschino cherries for garnish
- Carbohydrate 56.2091378787879 g
- Cholesterol 5.74 mg
- Fat 18.417396 g
- Fiber 1.23154546109768 g
- Protein 2.15195266666667 g
- Saturated Fat 7.33876066666667 g
- Serving Size 1 1 Serving (84g)
- Sodium 225.294233333333 mg
- Sugar 54.9775924176902 g
- Trans Fat 0.840065600000001 g
- Calories 389 calories
Step-by-step
- Preheat oven to 350 degrees. Grease and flour one 8-inch found cake pan and one 8-inch square pan.
- Prepare cake following package directions for basic recipe. Pour about 2 cups batter into round pan. Pour about 3 cups batter into square pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool following package directions.
- FOR FROSTING, melt chocolate chips in small saucepan over low heat. Set aside. Combine confectioners sugar, shortening, water, non-dairy powder creamer, vanilla extract and salt in large bowl. Beat at medium speed with electric mixer for 3 minutes. Beat at high speed for 5 minutes. Add Add confectioners sugar to thicken or water to thin frosting as needed. Divide frosting in half. Blend melted chocolate chips into one half.
- To assemble, cut cooled cake and arrange as follows: cut circle pan into 2 haves. Cut square pan into one triangel in the middle with angles left over from sides of triangles. Place to left over angles together to make cone and the half of the round circle on top to make the top of the cone. Repeat for second cake. Frost cone with chocolate frosting, reserving 1/2 cup. Place writing tip on pastry bag. Fill with remaining 1/2 cup chocolate frosting. Pipe waffle pattern onto cones; sprinkle with chocolate jimmies. Spread white frosting in ice cream parts; decorate with assorted decors and gumdrops. Top each with maraschino cherry.
Most bakers treat sculpted novelty cakes as a chaotic exercise in freehand cutting rather than an exercise in geometric shaping. Achieving a recognizable ice cream cone silhouette requires precise cuts using both an 8-inch round pan and an 8-inch square pan, dividing the baked crumb structure into distinct triangular and semicircular components before any frosting touches the surface. When executing structural frostings utilizing vegetable shortening and confectioners sugar, beating the mixture at medium speed for three minutes followed by five minutes at high speed incorporates sufficient air to stabilize the fat emulsion against room-temperature melting. Pairing this intensely sweet confection requires sharp balancing notes. Serve crisp, tart green apple slices or unsweetened black coffee alongside each slice to cut through the dense sugar load of the chocolate and vanilla components.
- Bake the cakes until a wooden toothpick inserted into the center emerges entirely clean, usually requiring 30 to 35 minutes in a 350-degree oven.
- Melt the semi-sweet chocolate chips over very low heat in a small saucepan to prevent the cocoa butter from seizing and graining.
- Reserve half a cup of chocolate frosting in a pastry bag fitted with a writing tip to pipe clean, precise diagonal lines mimicking waffle cone textures.
