Mini ice cream cones!
I just discovered these very small cones at the grocery store and have all kinds of ideas for using them.
Turned upside down, they might be great chocolate covered bells, or the merlons on a castle cake, or part of a tasty rocket …
Hmmm, for weeks, I’ve needed to find a use for edible Easter grass, and wonder if these small cones would work well as tasty flower pots, or candy filled buckets with braided edible grass handles, or as a decoration for a quilt-themed cake as spools of thread …
But today, they will become –
Mini Ice Cream Cone Cakes
You will need:
- Two boxes of Mini Ice Cream Cones
- Mini cupcake tins
- Mini cupcake liners (optional)
- A batch of your favorite cake batter
- Frosting, piping bag, decorations
Preheat oven to 350*
Place mini cones in the wells of a mini cupcake tin. I like to use liners , but that probably isn’t necessary.
Using an iced tea spoon, or other small spoon, fill each mini cone no more than 2/3 full with your favorite cake batter.
This is the trickiest part of the entire process. Fill too much and you will achieve a melted ice cream look, which can be fun. Fill too little, and the happy recipient will end up eating far more frosting than cake – not always a bad thing, come to think of it.
Carefully place mini cone filled tins in oven. Bake for 20 – 25 minutes. This is an approximate amount of time since the amount of batter in the mini cones determines the actual time needed.
When a wooden toothpick inserted into the cake comes out clean, remove from oven and allow to cool thoroughly.
Frost and decorate! This can be as quick as piping a pile of frosting on top of each mini cone similar to soft-serve ice cream, or the process can include dipping the rounded tops of the cake mini cones in melted chocolate and sprinkling with edible glitter.
Your final creation is only limited by your imagination! Have fun!