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Ubercorn Ice Cream Cone Cakes

Ubercorn Ice Cream Cone Cakes

Recipe by Frances Quinn

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INGREDIENTS

For the cakes:

  • 12 ice cream cones
  • 50g slightly salted butter, softened
  • 50g caster sugar
  • 1 medium egg, lightly beaten
  • 1 tsp vanilla extract
  • 50g self-raising flour
  • 1 tbsp milk

For the sweetened mascarpone:

  • 250g mascarpone
  • 50g icing sugar
  • few drops of vanilla extract
  • 1/2 tbsp milk

For the decoration:

  • packet of multicoloured sweets
  • dark chocolate chips
  • white, red, dark and pale purple fondant

METHOD

  1. Preheat the oven to 180°C (160°C fan), gas mark 4.
  2. Place a folded tea towel on your work surface and lay an ice cream cone on top.
  3. Use the tea towel to support the cone and, with a serrated knife, gently score around each cone and very carefully cut along the scored line to cut off the pointed cone shape, leaving a flattened top to bake your cakes in.
  4. Set aside your pointed cone pieces to use later. Lightly grease a 12 hole mini muffin tin and place the flattened tops into the prepared tin.
  5. To make your cake mixture cream the butter and sugar together in a bowl until light, pale and fluffy. Beat in the egg a little at a time and mix in the vanilla extract. Sift and fold in the flour before adding the milk to create a smooth dropping consistency mixture.
  6. Transfer the mixture to a disposable piping bag and snip off 2cm from the end.
  7. 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 will have a some mixture left over, which you can use to create extra Ubercorn cakes or a few cupcakes.

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