Best Cake Cones Recipes

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MINI CAKE CONES



Mini Cake Cones image

Bake these adorable Mini Cake Cones for your next party. Our Mini Cake Cones are cupcakes made in ice cream cones and finished with a vanilla topping.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h15m

Yield 24 servings

Number Of Ingredients 5

1 pkg. (2-layer size) white cake mix
1/2 cup multi-colored sprinkles, divided
48 mini ice cream cones
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup. Spoon cake batter into cones, filling each about 3/4 full.
  • Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spoon into resealable plastic bag; cut off one bottom corner of bag. Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream. Top with remaining sprinkles.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

HOMEMADE "DRUMSTICK" CAKE CONES



Homemade

If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped nuts coat the rim of each cone, as well as on the top of the ice cream scoops. And when it's time to enjoy, everyone will discover the surprise ending: a spoonful of fudgy chocolate ganache and even more nuts at the bottom.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes 4

Number Of Ingredients 8

4 ounces white, milk, or dark chocolate, such as Baker's, chopped (3/4 cup)
1 tablespoon unrefined coconut oil
1/3 cup heavy cream
2 ounces white, milk, or dark chocolate, such as Baker's, chopped (1/3 cup)
1 tablespoon malt powder (for milk-chocolate variation only)
4 cake cones
1/2 cup roasted cashews, peanuts, or hazelnuts, chopped
1 pint strawberry, caramel, or chocolate ice cream

Steps:

  • Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
  • Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
  • Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.

BANANA AND CHOCOLATE MALT CAKE CONES CBC BEST RECIPES EVER



Banana and Chocolate Malt Cake Cones CBC Best Recipes Ever image

This combination of two favourite sweet treats - cupcakes and ice cream cones - is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.

Provided by @MakeItYours

Number Of Ingredients 18

2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed light brown sugar
2 eggs
1 cup (250 mL) mashed bananas
1 tsp (5 mL) vanilla
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cinnamon
1/3 cup (75 mL) buttermilk
18 flat-bottom ice cream cones
3/4 cup (175 mL) chocolate malt drink mix
2 tbsp (30 mL) cocoa powder, sifted
1/4 cup (60 mL) icing sugar
1/2 cup (125 mL) unsalted butter, softened
1/3 lb (151 g) milk chocolate, chopped, melted and cooled
2 tsp (10 mL) coloured sprinkles

Steps:

  • In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in bananas and vanilla. Whisk together flour, baking powder, baking soda, salt and cinnamon; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Scoop into ice cream cones. Set in mini muffin cups.Bake in 350 degrees F (180 degrees C) oven until cake tester inserted in centre of cake comes out clean, about 24 minutes. Let cool on rack.Chocolate Malt Icing: Meanwhile, in bowl, whisk drink mix with cocoa; stir in 1/4 cup boiling water until smooth. Let cool. Whisk in icing sugar.In separate bowl, beat butter until creamy; beat in sugar mixture. Gradually beat in chocolate until smooth and soft peaks form when beaters are lifted, about 2 minutes. Using piping bag fitted with plain tip, pipe icing onto cones. Top with sprinkles. (Make-ahead: Store in airtight container for up to 24 hours.)

ICE CREAM CAKE CONES RECIPE - (4.3/5)



Ice Cream Cake Cones Recipe - (4.3/5) image

Provided by LyndaD

Number Of Ingredients 3

Your Fvorite cake mix
Ice Cream Cones
Ice Cream or Icing

Steps:

  • How to Make them: mix up your favorite cake mix accordin to the directions, (storebought or homemade) and Fill each ice cream cone with about 2 Tbsp. of batter. The batter should come to the lower inner rim of the ice cream cones. Do not fill all the way to the top, or the ice cream cones will topple. Bake ice cream cone cupcakes 20-30 minutes. Check at 20 minutes. When a knife inserted in the center of the ice cream cone cupcakes comes out clean, they're done. Top with Icing or Ice Cream

1950S ICE CREAM CAKE CONES



1950s Ice Cream Cake Cones image

How to make 1950s Ice Cream Cake Cones

Provided by @MakeItYours

Number Of Ingredients 15

8 flat-bottom jumbo ice-cream cones
1¼ cups all-purpose flour
¾ cup sugar
⅓ cup malted milk powder, if desired
¼ cup baking cocoa
1 teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil
1 teaspoon white vinegar
½ teaspoon vanilla
⅔ cup cold water
1 quart chocolate or vanilla ice cream
8 candy or plastic straws, if desired
Whipped topping, if desired
8 maraschino cherries, if desired

Steps:

  • Heat oven to 350°F.
  • Place cones upright in medium muffin cups, 2½"x1¼", or a rectangular pan, 13"x9"x2". Mix flour, sugar, malted milk powder, cocoa, baking soda and salt in medium bowl. Beat oil, vinegar and vanilla with wire whisk. Stir oil mixture and water into flour mixture about 1 minute or until well mixed. Pour batter into cones, filling each to within about 1-inch of top.
  • Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
  • Top each cake with a small scoop of ice cream; freeze until ready to serve but no longer than 1 hour. Just before serving, cut straws in half and insert into ice cream. Garnish each with a dollop of whipped topping; top with cherry.
  • Yields: 8 servings

CAKE CONES



cake cones image

Great for kids birthday parties or any special occasion I make these for my grand son he loves them.

Provided by Lora blackmon

Categories     Other Desserts

Time 20m

Number Of Ingredients 13

1 box pillsbury chocolate cake mix
3 eggs
1 1/4 cups water
1/4 cup oil
12 cherries
12 ice cream cones
ICING
4 cups powdered sugar
1/2 cup solid crisco
1/2 cup butter salted & softened
4 tbsp heavy whipping cream
2 tsp vanilla
1 pinch salt

Steps:

  • 1. Mix the cake mix as directed on box
  • 2. Poor cake batter into each ice cream cone fill about 1/4 of a inch below the top of the cone so cake batter has room to expand without overflow
  • 3. Bake on 350 for approximately 10 to 12 minutes or until tookpick when inserted comes out clean
  • 4. Take out of oven and cool completely to room temperature
  • 5. Icing---- mix together your butter and your crisco vanilla and your heavy whipping cream...cream all these items togather
  • 6. Slowly add in your powdered sugar to the mixture until gone cream frosting until smooth add a pinch of salt to your icing and cream togather
  • 7. Place icing in a piping bag and apply in a circle rotation to make it look like a soft serve cone top cake cone with a cherry refrigerate for 15 min and serve

ORANGE SODA CAKE CONES



Orange Soda Cake Cones image

Watch these unique cupcakes fly off the shelves at your bake sale!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h38m

Yield 18

Number Of Ingredients 14

18 ice-cream cones with flat bottoms
2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/2 cup shortening
1/2 cup finely crushed orange-flavored hard candy
1 cup orange-flavored soda pop
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated orange peel
2 eggs
1 tub Betty Crocker™ Rich & Creamy vanilla ready-to-spread frosting
Additional finely crushed orange-flavored hard candy, if desired
9 orange candy cane sticks or plastic straws

Steps:

  • Heat oven to 350°F. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches.
  • Beat flour, sugar, shortening, 1/4 cup of the crushed candy, the soda pop, baking powder, baking soda, salt, orange peel and eggs in medium bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into cones, filling each to within about 1/4 inch of top.
  • Bake 20 to 23 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack. Cool completely, about 1 hour.
  • Stir together frosting and remaining 1/4 cup crushed candy; spread over cupcakes. Sprinkle with additional candy. Cut or break candy sticks in half; insert into each frosted cupcake cone.

Nutrition Facts : Calories 310, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cone, Sodium 150 mg

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