It’s Teachers’ Day and I wanted to bake something special for the colleagues and so good friend, S and I did some research and decided on ice-cream cone cakes. I saw some really lovely ice-cream cone marshmallows by nectar and stone and was inspired, hence we baked up a storm and though they didn’t turn out the way we wanted to, I liked them nonetheless.
(Makes 24 sugar cones)
To make the blueberry lemon cake batter
- 125g cake flour
- 125g caster sugar
- 125g unsalted butter at room temperature
- 125g blueberries
- 2 eggs
- 2 tsp baking powder
- 3 tbsp plain yogurt/ creme fraiche
- Zest of 1 lemon
- a pinch of salt
To make the frosting
- 300g cream cheese
- 250g icing sugar
- 150g butter
- 1 tsp vanilla extract
- colour pastes of choice
- Preheat the oven at 180 degrees and line a tray with aluminium foil, so you can stick the cones in and they can remain standing.
- Sift the flour and baking powder together and set aside.
- Beat the butter, salt and sugar together till light and fluffy.
- Add the eggs one at a time, beating the mixture till combined.
- Add the yogurt and beat again till combined.
- Add the zest, the sifted flour mix and blueberries, fold to combine.
- Spoon the mix into the cones, filling three quarter of each cone.
- Bake in preheated oven at 180 degrees for about 20 minutes. Insert a skewer into a cone to check if they are ready. The cones are ready if the skewer comes out clean.
- While the cones are cooling, prepare the frosting. Cream the cheese, butter, vanilla extract and icing sugar till soft and smooth.
- Colour the cheese with colour pastes. I coloured mine in varying shades of purple.
- Use a star nozzle and pipe on the frosting as tall as you can.
We had some problems getting the cones to stand, so we had some of the cones inverted on cupcakes. S and I had fun putting the cakes together, laughing at our silly mistakes and basically had fun baking together. The cones were well received and we were happy.