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Ice Cream Cone Cakes

  • BAKE: 22
  • SERVES: 20


Toffee Cake Mix 5 x 500g
  • Toffee Cake Mix 5 x 500g
  • Wright’s Toffee Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4tablespoon)
  • Ice Cream Cornets 20
  • Icing Sugar 300g
  • Butter (softened) 100g
  • Cream Cheese 200g
  • Fruit or Toffee Sauce 5-6 tablespoon



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.

Divide the batter between the 20 cornets.

Bake in a preheated oven 190°C (375°F Gas Mark 5) for 20-22 minutes until firm to the touch.

Place on a wire rack and allow to cool.

Sift the icing sugar into a bowl, then add the butter and cream cheese.

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.

Place a chocolate flake into the topping and decorate with fruit or toffee sauce.

“This is a real showstopper & you can use any topping! ”

Beverley Derham

Deb's Tips

Your eyes do not deceive you! Baking in a flat based cone causes no detriment to the cone itself – we have enjoyed Chocolate Fudge cake cones as well as Toffee from our range of cake mixes. Deb the Bread

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