Step #1
Method (Makes 20): Place the cake mix, water and vegetable oil in a bowl and beat for 1-2 minutes to form a smooth batter. Place the ice cream cornets into a muffin tin.
Step #2
Divide the batter between the 20 cornets.
Step #3
Bake in a preheated oven 190°C (375°F Gas Mark 5) for 20-22 minutes until firm to the touch.
Step #4
Place on a wire rack and allow to cool. Sift the icing sugar into a bowl, then add the butter and cream cheese.
Step #5
Beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny. Pipe the cream cheese frosting over each cornet.
Step #6
Place a chocolate flake into the topping and decorate with fruit or toffee sauce.
