Ice cream cone cake
This adorable funfetti cake is decorated with whipped cream and frosting "ice cream" cones for a festive treat. Vanilla butter cream and stabilized whipped cream create tasty decorations that will keep their shape.
Equipment
- Hand or stand mixer
- Offset spatula
- Open star piping tip (Wilton 1M)
- Closed star piping tip (Wilton 2D)
- Piping bags
- Food dye of your choice
Ingredients
- 3 9 inch wide funfetti cakes about 1 inch high
- 4 cake ice cream cones
Buttercream
- 2 1/4 cups (500g) salted butter, room temperature
- 7 1/4 cups (900g) powdered sugar
- 1/3 cup (80g) heavy cream
- 1 1/2 tbsp vanilla extract
- food dye of your choice
Stabilized whipped cream
- 1 tsp gelatin powder
- 1 1/2 tbsp cold water
- 1 tbsp heavy whipping cream
- 1 1/2 cups (360g) heavy whipping cream
- 3 tbsp (30g) powdered sugar
- 1 tsp vanilla extract
- food dye of your choice
Instructions
Make the buttercream
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Sift in the powdered sugar and add the heavy cream and vanilla extract. Mix on low until just incorporated, then mix on high for 3 minutes until smooth. Add a little more cream if it's too stiff, or more sugar if it's too runny.
- Split out 1/3 of the buttercream and set aside. With the remaining buttercream, add a few drops of yellow food color.
- Take the undyed butter cream and split into two bowls. Dye one bowl pastel pink and the other bowl pastel purple.
Assemble the cake and frost with buttercream
- Make sure the cakes are level. If not, slice off the dome with a serrated knife or cake slicer. Place one cake layer on your cake stand. Cover the top evenly with your yellow frosting, then place the second layer. Cover the top evenly with frosting, then place the third layer. Cover the top and sides of the cake with frosting.
- Place a 1/2 inch open star tip in a piping bag. Fill one side of the bag with pink frosting, and the other side with purple frosting. This will create a two-toned swirl. Pipe around the top and bottom edges of the cake to create a decorative trim.
Attach the ice cream cones
- Use a box cutter or sharp knife to cut 3 of the ice cream cones in half. Spread or pipe a thin layer of yellow buttercream on the edges and press each half into the side of the cake, above the bottom decorative trim. Make sure to space them evenly around the cake.
- Take the last ice cream cone and cut off the bottom 1 inch. Press it into the middle of the cake. For a fun surprise, fill the middle of the cone with rainbow sprinkles.
Make the stabilized whipped cream.
- Place the cake in the fridge to chill while you make the whipped cream
- Place 1 1/2 tbsp of cold water in a small bowl. Sprinkle the top with gelatin powder. Wait 5 minutes until the gelatin blooms.
- Microwave the gelatin for 5 seconds until it melts and there are no more grains. If it's not melted place in microwave for 3 - 5 more seconds.
- Add 1 tbsp of whipped cream to the gelatin and mix. If it hardens, place in microwave for another 5 seconds until liquid again.
- Place the whipped cream, powdered sugar, and vanilla extract in a large bowl. Use a hand mixer of stand mixer fitted with a whisk attachment, beat on medium speed until soft peaks form. Pour in the gelatin mixture. Whisk on medium-high speed until stiff peaks form. Divide in half and fold in pink dye in one half, and purple dye in the other half.
- Place a 1/2 inch closed star tip in a piping bag. Fill one side of the bag with pink whipped cream, and the other side with purple whipped cream.
Pipe the ice cream cones
- Fill each ice cream cone half with whipped cream and then pipe an ice cream-like swirl on top.
- Pipe a whipped cream swirl onto the ice cream cone in the middle of the cake.
- Chill in the fridge until time to serve.
Notes
- Cake ice cream cones are the wafer-style ones with a flat rather than pointed bottom.