Remember these 99 Life Hacks To Make Your Life Easier that did the rounds a few months back? If you don't, then read them immediately. They're like top tips from Take a Break, only actually useful. The one about baking cakes in ice-cream cones stayed with me.
Now that summer is over, I have an enormous box of cones and a grudging acceptance that ice-cream season is done. But my hasty bulk-buying of cornet was not in vain, as it turns out that ice-cream cone cakes are immensely easy to make and great fun to eat, whether you're 3 or 33. Even better, eating them straight out of the cones means no washing-up and nothing to throw away. To the kitchen, immediately!
Ice-cream cone cakes (makes 8)
You will need:
For the cakes
- 125g caster sugar
- 125g butter
- 2 eggs, beaten
- 1/2 tsp vanilla essence
- 125g self-raising flour
- 1 tbsp cocoa powder
- 8 ice-cream cones with a flat base
- 60g butter
- 120g icing sugar, sifted
- 25ml milk
- Preheat the oven to 180C/350F/gas mark 4. Stand the cones in a muffin tray, one in each hole.
- Cream together the sugar and butter for about 5 minutes, until light and fluffy. Gradually add the eggs and vanilla essence and beat well.
- Sift in the flour and fold it through until it's well mixed.
- Scoop out around a quarter of the cake mix into a separate bowl and stir in the cocoa powder. Spoon it back into the plain cake mix in random blobs, and then gently swirl it all together to get a rippled effect.
- Fill the cones about two-thirds full to give them space to rise. Either pipe the mixture in with a piping bag or use a teaspoon to make sure you get it right down to the base (unless you want a classic bit of empty cone at the bottom like a proper 99).
- Bake in the oven for 20-25 minutes until a skewer inserted into one comes out clean. Leave for five minutes on the tray before transferring to a wire rack.
- Make the butter icing by creaming together the butter and icing sugar, then adding milk to get a smooth consistency. Once the cakes are cool, use a piping bag with a star nozzle to pipe on the buttercream in a Mr Whippy style on the top.
- Confession: I bought some Dr Oetker cupcake icing in a can. It comes with four nozzles! It's great fun.
- Decorate your icing with sprinkles and serve.