Ubercorn Ice Cream Cone Cakes Recipes

UBERCORN ICE CREAM CONE CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Place a folded tea towel on your work surface and lay an ice cream cone on top. Use the tea towel to support the cone and, with a serrated knife, gently score around each cone point, then cut to remove, leaving the top cup-shaped part of the cone to bake your cakes in. Set aside your pointed cone pieces to use later. Lightly grease a 12-hole mini muffin tin and place the cone cups inside.
• To make the cake mixture, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg a little at a time and mix in the vanilla extract. Fold in the flour before adding the milk to create a smooth dropping consistency. Transfer to a disposable piping bag and snip off 2cm from the end.
• Pipe the mixture into the cones, making sure you only fill them 3/4 full, as the sponge will rise up in the oven - you'll have some mixture leftover, which you can use to create extra Ubercorn cakes or a few cupcakes. Bake for 8-12 minutes until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool.
• While the cakes are cooling create your Ubercorn mask and ears. Roll out the red fondant to approximately 0.25cm on a sheet of baking parchment to prevent it sticking. Cut 12 (1cm x 5cm) strips to create the mask headbands and set aside.
• Next roll out the dark purple fondant to approximately 0.25cm on baking parchment. Using your larger mask template cut out 12 purple masks. Repeat this step using the pale purple fondant and smaller mask template and stick this on top of the larger darker purple mask.
• To create your Ubercorn ears pull off 24 small pieces of white fondant, mould into shape and create an indent with a bone tool or your little fingertip. Do the same with the pale fondant making sure the pieces are smaller than the white ones before placing and pressing inside them with the aid of your tool or fingertip. To make the Ubercorn nostrils pull off 24 mini pieces of pale purple fondant and shape into little flat ovals with your thumb and fingertips. Set these features aside.
• To create the creamy cake topping, put the mascarpone and vanilla extract in a bowl and sift over the icing sugar. Beat until creamy and well combined, adding a few drops of milk to slacken the mixture slightly, if necessary. Transfer to another disposable piping bag and again snip off 2cm from the end. Carefully pipe the sweetened mascarpone onto each cake-filled cone like an ice cream.
• Fill the pointed cone pieces you set aside earlier with the small coloured sweets and with your thumb placed over the top, carefully insert into the creamy topped cakes to prevent the sweets flowing out everywhere.
• Take your red bands of fondant and wrap around the cones, sticking the purple masks on top. Create the Ubercorn eyes by sticking chocolate chips point-side down into the fondant. Finally stick on the ears and nostrils into the creamy topping.

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.

ICE CREAM CONE CAKE

Steps:

• Bunch foil around the base of the safety cones and stand them in muffin tins. Set aside.
• Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the extracts and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center. Let cool.
• Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes.
• To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla then continue beating until cool. Frost the top and dip/roll in sprinkles if desired.

ICE CREAM CONE CUPCAKES

Steps:

• Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
• Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.