icecream cone cake

i made these for big missy's birthday, as requested by the birthday girl. she found the recipe from goodtoknow magazine; also available online. i was a bit skeptical at first, worried that the cones would get burnt in the oven or cones would topple even if  i put them in the muffin trays.

found some links on youtube - best to cover the muffin tray with aluminium foil, then make small holes in the foil and put the cones and pour the cake mix. once the cakes are baked, poke the base of the cones with a fork to release the steam so that the cones wont get soggy and leave them on the wire rack to cool before decorating.

Ingredients (for 12  cakes)

• 12 wafer cup cornets
• 125g (41/2 oz) unsalted butter, softened
• 125g (41/2 oz) caster sugar
• 1 vanilla pod, cut in half and seeds reserved
• 2 eggs
• 125 g (41/2 oz) self-raising flour
• 3 tbsp milk

Equipment

• muffin tray
• aluminium foil
• disposable piping bag
• large star nozzle

To decorate:

• buttercream icing (i also made chocolate fudge icing)
• multi-coloured sugar strands, smarties etc

To make the cakes:

1. Preheat the oven to 190/Gas mark 5
2. cover  the muffin tray with aluminium foil, make small hole in the foil.
3. Stand the cornets in a 12-hole muffin tin − one in each muffin hole.
4. Whisk the butter, sugar and vanilla seeds together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined. Add the flour and milk and whisk again until combined and fluffy.
5. Divide between the cornets and bake in the oven for 20−25 minutes until golden and risen.
6. using a fork, poke the base of the cornets to release the steam. then transfer to a wire rack to cool.
7. Put the buttercream into a piping bag with a large star nozzle. Pipe a large swirl on to the top of each cupcake. Scatter over the sugar strands or smarties or whatever decoration,

Buttercream icing (enough to cover 12 cakes)

150g butter, softened

250g icing sugar

1 tsp vanilla extract

2 tsp hot water

put butter and icing sugar in a bowl and beat well until smooth and creamy. add vanilla extract and hot water and beat again until smooth

Chocolate fudge icing (enough to cover 12 cakes)

100g plain chocolate, chopped and melt in the microwave or using double boiler

100g butter, softened

125g icing sugar

2 tbsp cooca powder

beat together butter, icing sugar and cocoa powder in a bowl until smooth and creamy. stir in melted chocolate. pipe/swirl the icing oer the tops of the cakes.