Quick & Easy

Ice-cream cones

Ice-cream Cones
6 Item


Butter cream


1.Preheat oven to 180°C. Grease a 6-hole (¾-cup/180ml) texas muffin pan.
2.Make cake according to directions on packet. Drop 1/3 cup of the mixture into each hole; bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
3.To make butter cream, beat butter in a small bowl with an electric mixer. Gradually beat in half the icing sugar and beat until as white as possible. Add milk and continue beating, then add remaining icing sugar. Beat until a smooth, spreadable consistency.
4.Divide butter cream into three small bowls. Leave one bowl plain; stir sifted cocoa into another bowl. Tint remaining butter cream pink.
5.Trim tops of cakes to make them into a dome shape as pictured.
6.Using picture as a guide, spread the cakes with the different coloured butter creams.
7.Top each ice-cream cone with a cake. Melt chocolate; cool slightly before pouring over top of ice-cream top. Using picture as a guide, decorate the cones using remaining lollies.

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