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Home » Recipes » Ice Cream Cone Wedding Cake
Courtesy of:
The Surreal Gourmet 
Episode:
The Newlyfeds 
Host:
Bob Blumer  
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Ice Cream Cone Wedding Cake

Yield:  24


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To simplify the procedure, I recommend using your own favorite cake and ganache (icing) recipes, or use store-bought mixes. Of course, the fancier, the cake and icing recipes, the fancier the end product. For non-wedding occasions, ice cream cone cakes can be served individually without the need for a stand. Tools required: Tiered cupcake stand, Wire-cutting pliers to customize the cupcake stand so that the cones sit inside each cupcake platform and Piping bag with star tip
Ingredients:

Ice Cream Cone Wedding Cake

  • 8 x egg whites
  • 1 tsp cream of tartar
  • 2 cups sugar
  • 1/4 cup silver candy balls (available in the baking section of most grocery stores)
  • Cake batter
  • 24 x soft ice cream cones
  • 1 cup cake icing
 
Directions:

Ice Cream Cone Wedding Cake

  1. Preheat oven to 200°F.
  2. In a medium bowl, use a mix master to whip egg whites and tartar to firm peaks. One tbsp at a time, add sugar until the mixture is very stiff.
  3. Place a sheet of wax or parchment paper on a sheet pan. Using a piping bag with a star tip, pipe out meringues the same diameter as the cones, and about 3 inches tall, in the shape of soft ice cream. If desired, sprinkle a few silver balls on meringue.
  4. Bake for 2 hours, then turn off oven and leave inside for 2 more hours. Reserve.
  5. Make your favorite cake batter and fill cones 3/4 of way to their tops. Arrange cones in a loaf pan or some other baking dish so that they stand upright, and bake according to directions for approximately 15 minutes, or until a toothpick comes out clear when inserted into the cake. Trim off the top of the cake so that the top is level with the top of the cone. Reserve.
  6. To assemble, cover the top of each cone with a 1/4-inch layer of icing, then set a meringue on top of the iced cone.