Ice Cream Cone Cake
What’s better than a real ice cream cone? An ice cream cone made out of cake, of course!!!!
This cake can feed about 14-16 people. I used a 6-inch dome/sphere cake pan, 2 normal 6-inch cake pans, and 1 5-inch cake pan. If you wanted a smaller cone on the bottom, you could even add a 4 inch below the 5-inch layer, but I was too scared the cake would topple over!
I made the ice cream on top with my white velvet cake recipe marbled with a bit of purple velvet. The bottom was a true red velvet, just with no food coloring. This made the cone on the bottom look brown and the ice cream on top look white with bits of purple. You could honestly make this cake with any flavors you want!
Step One: Bake all cake layers and level cake tops. I used half of my white velvet recipe for the dome (I used the extra batter to make a few cupcakes) and used one batch of my red velvet recipe without the red food coloring for the 2 6-inch pans and the 1 5-inch pan.
Pans I used: 6-inch sphere, 6-inch normal, 5-inch normal
Step Two: Make one batch of cream cheese frosting.
Step Three: On a cake board, spread some frosting to act as glue, and stack your first 6-inch cake layer. Frost and stack your second 6-inch cake layer. Frost the center, leaving the sides empty (we will cut these off later), and stack the 5-inch cake layer upside down on top. Place the cake in the freezer for about 15 minutes.
Step Four: Remove the cake from the freezer and cut off the edges of the middle 6-inch layer with a bread knife. The result should be a cone looking type shape. Use the remaining cream cheese frosting to cover the cake with a crumb coat. Once covered, place in the freezer for 30 minutes.
Step Five: Make another batch of cream cheese frosting. Set half aside for later. Dye the other half tan/brown to resemble the waffle cone. Mine ended up a little darker than I would have liked, but it worked out. You don’t need to cover the top of the cake with frosting (I realized this after haha) since we will be flipping the cake over. Once the sides are covered, place the cake back in the freezer for about an hour.
Step Six: Once the frosting is very hard, take the cake out of the freezer. Using a sharp edge (a bench scraper or your angled spatula), create a criss-cross pattern on the cake. I tried using a stencil but the frosting kept peeling off and the cake just looked messy. If you want to make this cake look like a giant cupcake instead, you could use the flat side of your angled spatula and drag it upwards to create the ruffles of the cupcake liner. I wanted this cake to be an ice-cream cone for a friend so I couldn’t take that route. Once satisfied, put the cake back in the freezer.
Step Seven: Take the half batch of cream cheese frosting we had set aside earlier, and set aside a small amount for the chocolate topping. Dye the larger portion of the cream cheese frosting the color you want your ice cream to be. I made mine purple. You may not need a crumb coat for the dome since there are very few crumbs (at least I had very few crumbs). I used an acetate sheet to smooth out the top. Place the dome in the freezer for 30 minutes.
Step Eight: Dye the remaining frosting dark brown to resemble a chocolate drizzle. You could pipe this on the dome, put I was lazy and just spread it across using my angled spatula. While it is still wet, add some sprinkles on the top and a cherry.
Step Nine: On a sturdier cake drum, spread some frosting to act as glue. Forcefully stick the cake drum to the top of the waffle cone portion. Being extremely careful and using both your hands, flip the cake upside down. Remove the top cake board off and discard.
Step Ten: Using any remaining frosting you have (this part won’t be seen so any color works), frost the top of the waffle cone portion. Place three large plastic straws in a triangle arrangement to act as dowels for support (cut them to an appropriate height). Spread some more frosting on top to cover the straws.
Step Eleven: Gently pick up the dome portion of the cake and place it on top of the waffle cone portion. You will still be able to see some parts of the cake board. Using the remaining colored frosting, pipe a border between the ice cream and the cone. I used a rope border, but any border works! To prevent the border from sliding down, quickly pipe and then move the cake to the freezer to fully set.
Step Twelve: After about 20 minutes the frosting should be completely set! Time to enjoy!
