Ice Cream Cone Cakes
- BAKE: 22
- SERVES: 20
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
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