Ice Cream Cake Cones
20 small cones
- 1 packet cake mix
- Extra ingredients for cake according to packet (eggs, milk, butter)
- 18-20 flat-bottom small ice cream cones
- M&Ms and sprinkles to decorate
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- Yellow and red food coloring
Preheat oven to 350 degrees.
Place cones in muffin pan holes – this works a treat for catching any overflow during baking.
Prepare cake mix according to directions and fill each cone 2/3 full (amount varies depending on how big cones are).
Bake for 20 minutes or until a skewer inserted into the cake comes out clean.
Cool on a wire rack.
To prepare icing, cream butter until pale and smooth.
Add the milk and half the sifted powdered sugar.
Beat until well combined.
Add the remaining powdered sugar and beat until mixture is light and fluffy.
The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more powdered sugar.
Divide icing between two small bowls.
Use 2 drops yellow food coloring in one bowl and 2 drops red food coloring in the other bowl.
Stir well to ensure an even color.
When cakes are cold, trim away any overflow.
Spread with icing and decorate with M&Ms and sprinkles.
This is the bit the kids love – decorating and polishing off any leftovers!
Keep in airtight container for 2-3 days, the cones go a bit soft after a day, but the kids don’t seem to mind.