Ice cream cone cakes

Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings

Prep:15 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 756
fat 47g
saturates 29g
carbs 77g
sugars 56g
fibre 1g
protein 4g
salt 1g

Ingredients

12 flat-bottomed ice cream cones
200g softened butter
200g plain flour
4 tbsp custard powder
1 tsp vanilla paste with seeds
200g golden caster sugar
2 large eggs, beaten
350g butter, softened
350g icing sugar, sifted
2 tsp vanilla extract
sprinkles, wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!

Tip

Sundae fun

Add a hidden surprise to your cone cakes. Before you ice them, use an apple corer to remove a central core of sponge. Fill with an ice cream sauce of your choice, then ice and decorate the top, hiding and sealing the sauce.

Wafer cake cases

Surprisingly, ice cream cones make great cake cases. As long as you pop them straight in the oven once you’ve filled them with the batter, they won’t go soggy. They don’t burn in the oven and they stay crisp once baked.

Method

Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full – this will enable you to get the batter right to the bottom.
Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce – whatever you like.