Ice-Cream Cones

Ice cream that won’t melt! Perfect for any children’s party, especially during the summer. These are decorated as the real things - soft-serve vanilla with a chocolate bar, raspberry ripple, or mint chocolate chip - but use your imagination and get the children to help. These cakes are baked in icecream cones, so eat them quickly as they dry out after a day or so. That shouldn’t prove difficult!

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Dessert

Ingredients

1 cup unsalted butter, softened, plus more for the pan		green food coloring
1 1/4 cups organic sugar		1 tsp vanilla extract
4 large eggs, lightly beaten		pink (or red) food coloring
1 1/4 cup self-rising flour, sifted		7 ounces mini chocolate chips
20 flat-bottomed ice-cream cones		5 tsp colored sugar sprinkles
few drops of peppermint extract		finely grated zest of 2 large organic oranges, plus 1/4 cup fresh orange juice

directions

Total:

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1
For the Orange Drizzle Cake Batter: Preheat oven to 350°F.
2
Butter an 8' springform pan, then line the bottom with parchment paper.
3
Cream the butter, sugar, and zest until very pale, light and fluffy (it will take at least 5 minutes un an electric mixer on high speed). Add the eggs gradually, beating between each addition, along with 1 tablespoon of the flour to prevent curdling. Fold in the remaining flour, then slowly mix in the orange juice.
4
Pour the mixture into the pan. Bake for 40-45 minutes until the cake springs back to the touch, or a wooden toothpick inserted unto center comes out clean. Remove from the oven, leave for 1 minute, and let cool. Turn out on to a wire rack and remove the paper. Cool completley.
5
For the Ice-Cream Cone cupcakes: Preheat the oven to 350°F. Place all the ice-cream cones on a bakingsheet.
6
Divide the cake batter evenly between them and bake for 15–17 minutes, or until they spring back to the touch. Let cool on a wire rack.
7
Divide the buttercream between 3 bowls. Add a little peppermint extract to the first, to taste, then a dash of green food coloring, and mix until you achieve the desired shade. Add the vanilla to the second bowl and mix well. To the third bowl, swirl in a little pink food coloring; do not blend it in as you are aiming for the marbled effect of raspberry ripple ice cream.
8
Spoon the vanilla buttercream into the pastry bag fitted with the star tip and swirl on to a third of the ice-cream cones. Finish each with a chocolate bar. Wash the bag and tip and repeat with the green buttercream, sprinkling with chocolate chips. Wash the bag and tip again. Finally pipe the raspberry ripple buttercream into the remaining cones and decorate with sprinkles.
9
Arrange on a serving dish or cake stand.

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Ice-Cream Cones

Ingredients

directions