Ice Cream Cone Cakes

Decorating By kelleykakes Updated 1 Jun 2006 , 2:34pm by debbie2881

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Liana Posted 31 May 2006 , 2:14pm
post #31 of 38

I'm thinking of using tip#2D. That's what some at CC use for the cupcake boquets. Is that a good size for ice cream swirl?

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Liana Posted 31 May 2006 , 2:20pm
post #32 of 38

Just found my answer in an oldeer post. 1M, 2D and 4B were suggested. Any large round tip too which sounds cute.

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debbie2881 Posted 31 May 2006 , 4:14pm
post #33 of 38

i was making a cake and decided to make 1 cakecone just to try and the cup did taste stale to me. i'm not sure what happened but the cup was not stale before baking. my hubby says its because i baked it. is there another way to do these without baking the cone cups?

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Delcy883 Posted 31 May 2006 , 7:25pm
post #34 of 38

When you bake the batter in the cone do you fill them with icing or no? I figured because you would eat the icing on the top first then have all that plain cake and cone left. icon_confused.gificon_confused.gif

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debbie2881 Posted 31 May 2006 , 7:59pm
post #35 of 38

i'm not much help but i'm not sure how you would bake a cake with icing in it. maybe after you bake the cakecones you can fill it like you would a donut with like pudding filling or something then frost.

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Delcy883 Posted 31 May 2006 , 8:14pm
post #36 of 38

What a fantastic idea, Debbie! Perhaps you could take the core out or something, and fill it with icing....I don't know....maybe someone else could take this further....

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fat-sissy Posted 31 May 2006 , 8:15pm
post #37 of 38

I filled mine w/BC frosting after baking, then frosted them.

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debbie2881 Posted 1 Jun 2006 , 2:34pm
post #38 of 38

sally how did you do the filling process?

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