Ubercorn ice cream cone cakes

These super-cute children's party cakes are a real treat and perfect for mini Go Jetter fans. The cones are filled with a sweet surprise!

Prep:1 hrs 30 mins
Cook:12 mins

Easy

Nutrition per serving

kcal 327
fat 15g
saturates 9g
carbs 43g
sugars 36g
fibre 0.5g
protein 3g
salt 0.2g

Ingredients

12 ice cream cones
50g slightly salted butter, softened, plus extra for greasing
50g caster sugar
1 medium egg, lightly beaten
1 tsp vanilla extract
50g self-raising flour
1 tbsp milk
250g mascarpone
50g icing sugar
few drops of vanilla extract
½ tbsp milk
packet of multicoloured sweets
white, red, dark and pale purple icing fondant (approx. 50g each) (you can make the pale purple by combining white and dark purple)
1 small and 1 slightly larger mask template cut from a piece of card
dark chocolate chips

Method

Heat the oven to 180C/160C fan/gas 4. Place a folded tea towel on your work surface and lay an ice cream cone on top. Use the tea towel to support the cone and, with a serrated knife, gently score around each cone point, then cut to remove, leaving the top cup-shaped part of the cone to bake your cakes in. Set aside your pointed cone pieces to use later. Lightly grease a 12-hole mini muffin tin and place the cone cups inside.
To make the cake mixture, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg a little at a time and mix in the vanilla extract. Fold in the flour before adding the milk to create a smooth dropping consistency. Transfer to a disposable piping bag and snip off 2cm from the end.
Pipe the mixture into the cones, making sure you only fill them 3/4 full, as the sponge will rise up in the oven – you'll have some mixture leftover, which you can use to create extra Ubercorn cakes or a few cupcakes. Bake for 8-12 minutes until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool.
While the cakes are cooling create your Ubercorn mask and ears. Roll out the red fondant to approximately 0.25cm on a sheet of baking parchment to prevent it sticking. Cut 12 (1cm x 5cm) strips to create the mask headbands and set aside.
Next roll out the dark purple fondant to approximately 0.25cm on baking parchment. Using your larger mask template cut out 12 purple masks. Repeat this step using the pale purple fondant and smaller mask template and stick this on top of the larger darker purple mask.
To create your Ubercorn ears pull off 24 small pieces of white fondant, mould into shape and create an indent with a bone tool or your little fingertip. Do the same with the pale fondant making sure the pieces are smaller than the white ones before placing and pressing inside them with the aid of your tool or fingertip. To make the Ubercorn nostrils pull off 24 mini pieces of pale purple fondant and shape into little flat ovals with your thumb and fingertips. Set these features aside.
To create the creamy cake topping, put the mascarpone and vanilla extract in a bowl and sift over the icing sugar. Beat until creamy and well combined, adding a few drops of milk to slacken the mixture slightly, if necessary. Transfer to another disposable piping bag and again snip off 2cm from the end. Carefully pipe the sweetened mascarpone onto each cake-filled cone like an ice cream.
Fill the pointed cone pieces you set aside earlier with the small coloured sweets and with your thumb placed over the top, carefully insert into the creamy topped cakes to prevent the sweets flowing out everywhere.
Take your red bands of fondant and wrap around the cones, sticking the purple masks on top. Create the Ubercorn eyes by sticking chocolate chips point-side down into the fondant. Finally stick on the ears and nostrils into the creamy topping.