Best Prince And Princess Ice Cream Cones Recipes

ICE-CREAM CONE CAKES

Steps:

• Heat oven to 350°F. Prepare cake mix as directed on package. Spoon 2 to 3 tablespoons batter into each ice-cream cone, filling each about 1/2 full. Place cones in 13x9-inch rectangular pans. Bake 20 to 25 minutes or until tops spring back when touched lightly in center; cool. Frost with frosting. Decorate as desired.

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

CAKES IN A CONE

Steps:

• Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
• Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
• Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

CHOCOLATE PRINCESS CASTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of four 8-inch square pans with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 of the pans.
• Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cakes in freezer 45 minutes before cutting to reduce crumbs.
• Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1/3 cup frosting. Top with cake B; spread with 1/3 cup frosting. Top with cake C; spread with 1/3 cup chocolate frosting.
• Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon frosting. Cut third quarter into 2-inch square; place on center of cake stack. (Discard remaining cake, or reserve for another use.)
• Reserve 2 tablespoons frosting in resealable food-storage plastic bag. To seal crumbs, spread thin layer of frosting over layered cake, and refrigerate or freeze cake 30 to 60 minutes to set frosting. Spread remaining frosting over entire cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake.
• Dip edges of miniature cones into white decorating icing; sprinkle with blue sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing.
• Cut 1 wafer cookie in half crosswise. Cut tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire.
• Place peanut butter cup candies upside down on 4 corners near top of castle. To make turrets, add red jujube candies and gum balls to peanut butter candies with small amount of white icing. Add caramels to front of cake for parapets. Store loosely covered.