adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ice-cream cone cake recipe
0 Likes
Prep Time:
90 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Ultimate birthday cake with layers of creamy buttercream, fluffy vanilla cake, and fun choc-dipped ice-cream cones as decoration. Perfect showstopper!
Ingredients:
  • 200g unsalted butter, chopped, at room temperature
  • 285g (11 ⁄ 3 cups) caster sugar
  • 8.80 gm vanilla extract
  • 4 eggs
  • 490g (31 ⁄4 cups) self-raising flour
  • 310ml (11 ⁄ 3 cups) milk
  • 4 waffle cones, cut in half lengthways
  • 50g dark chocolate, melted
  • Pink oil-based food colouring, to tint (see tip)
  • White chocolate, melted, to drizzle
  • Queen Strawberry Flavoured Crunch, to decorate
  • Persian fairy floss, to decorate
  • 310ml (11 ⁄4 cups) bought pasteurised liquid egg whites
  • 500g (2 1/3 cups) caster sugar
  • 650g unsalted butter, chopped, at room temperature
  • 17.40 gm vanilla extract
  • 200g fresh strawberries, hulled, finely chopped, plus extra, halved, to decorate
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease three 18cm round cake pans and line the bases and sides with baking paper.
  • In a bowl, use electric beaters to blend butter, sugar, and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition until combined. Alternate adding flour and milk in batches, starting and ending with flour, until just combined. Divide the mixture among prepared pans and smooth the surface. Bake for 30 minutes or until a skewer inserted into the center comes out clean. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the buttercream by whisking together egg whites and sugar in a heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring it doesn't touch the water. Cook and stir for 3-5 minutes until the mixture is hot to the touch. Test by placing a small amount on a saucer to check the temperature. Transfer the mixture to a stand mixer with a whisk attachment. Whisk on high speed for 10 minutes until it's almost at room temperature. Switch to the paddle attachment and gradually add butter on low speed, ensuring it is smooth and creamy after each addition. Mix in vanilla and a pinch of salt until combined. Transfer 2 cups of the buttercream to a separate bowl and gently fold in the berries.
  • Prepare a tray by lining it with baking paper. Carefully dip the tops of the cones into dark chocolate, then place them on the prepared tray. Freeze for 5-10 minutes until the chocolate is set.
  • Prepare the cakes by trimming and leveling them. Secure one cake, top-side up, to a cake board using a bit of plain buttercream. Fill a piping bag fitted with a 1cm plain nozzle with 1 cupful of plain buttercream and pipe a ring around the top edge of the cake. Spread half of the berry buttercream over the middle layer. Repeat the process with the next cake, plain buttercream, and remaining berry buttercream. Place the final cake on top, top-side down. Apply a thin layer of plain buttercream on the side and top of the cake for a crumb coat. Chill in the fridge for 20 minutes. Color half of the remaining plain buttercream and transfer it to a piping bag fitted with a 1cm plain nozzle. Use the rest of the plain buttercream in another piping bag fitted with a 1cm plain nozzle.
  • Use different colored buttercream to create decorative rings on the side of the cake, starting from the bottom and moving upwards. Use an offset palette knife or cake scraper to smooth the buttercream and create stripes. Change the nozzle on the pink buttercream to a 1cm fluted nozzle for extra flair.
  • Press waffle cones onto the sides of the cake delicately. Use a piping bag to create colorful swirls of buttercream on top of the cones. Color white chocolate with food coloring and place it on the plain swirls along with pink chocolate, crunchy bits, and extra berries. Press more crunchy bits around the base of the cake. Just before serving, garnish the pink swirls with cotton candy.

Similar Recipes