Oh…. my….did this little creation make my heart sing! 😊 You know those times when you’re doing something and you catch a little flutter in your chest and lightness in your step. Um Hmm. That’s your heart singing and making this Upside Down Ice Cream Cone Cake was a heart singing session. It was A LOT of fun to put together and, overall, pretty simple!
Now, of all the people in my life, the ONE person who appreciates a fun cake creation the most is my #1 fan. Yup! That’d be my Mum! She shares my love for cake creations and is likely the reason I have a passion for it. There are way too many to list but over the years my Mum has made some awesome cakes…like a piano, a jewellery box, a swimming pool and cats playing on a yarn ball! So with her February b-day I HAD to make her a little something special. ‘Had to’ like twist my rubber arm 😉 .
The result of this arm twisting….. a colourful sweet cake with Neapolitan flare.
Best ice cream cone disaster ever!
How to Make an Upside Down Ice Cream Cone Cake
It started with two batches of cake. My gluten free chocolate cake recipe and my gluten free vanilla cake recipe. Both are light, fluffy, delicious and overall A-mazing! I will post each recipe soon.
The two cake flavours gave me 2 of the 3 colour layers I needed. To get the pink cake I decided to tint half the batch of vanilla batter. I had homemade pink food colouring leftover from Valentine’s Day and a touch of that gave the batter a gorgeous pink hue but after it had finished cooking the colour magically disappeared. The combo of ingredients became somewhat of a ‘stain’ remover!
- Food science = 1
- Sarah’s Kitchen Experiments = 0
So, the outcome was not a beautiful pink cake but a little strategic icing placement can fix anything. 😜
The Icing on the Cake
I made a batch of vanilla buttercream icing whilst cookin’ my cakes which I then divided into 3 and coloured as you can see in the image above. I used cocoa powder for the brown hue and a touch of the beetroot dye for the pink. The third was left plain. If you want to know how to make natural dye using beets check out my post on sugar cookies. You’ll find the ‘how-to’ at the bottom of the post.
If I were to make this cake again I would suggest making a double batch of buttercream. One batch was just enough to icing to cover all the cakes but not quite enough for the final touches.
I iced and stacked each layer and then went on to make a quick chocolate ganache. The simple recipe for the ganache was a 1:2 ratio of chocolate to whipping cream. I used 4oz semi sweet chocolate chips to 1 cup whipping cream. Simply heat the cream until just before boiling then pour it over the chocolate chip pieces. Whisk the mixture until all the chocolate is melted and the ganache is smooth and silky!
Let the ganache cool slightly before your pour it over your stacked and iced cakes. Start pouring it in the middle and then work your way out. You can kind of push the chocolate over the sides with the stream of ganache if you want to ‘force’ certain places for the chocolate to drip down the sides.
Pièce de Résistance
The final pieces for this Upside Down Ice Cream Cone Cake was the cone and the sprinkles. There is something about rainbow coloured sprinkles. The pop of colours make your eyes kinda dazzle like a 3 year old. It’s like glitter…. for bakers!
As I’d run out of buttercream I ended up using some thick ganache that I had in the freezer (who doesn’t have thick ganache just ready and waiting in the freezer…lol). It was a great consistency to mold and prop up the cones and was a perfect substitute for buttercream.
The gluten free cones I used were made by Let’s Do….Gluten Free! I noticed as I created the link to Amazon that the price was over $90 for a box. Um, come on, really!? I may have bought mine from Whole Paycheck (aka Whole Foods) but DID NOT pay that much. Maybe someone should mention to that seller that if they priced it a little more reasonably they might sell a box or two? Wowzers!
These cones were a little small in relation to the cake size. So instead, I took three cones and ‘glued’ them together with thick ganache before I dipped them in the chocolate ganache glaze. The chocolate glaze and the sprinkles hid the tops of the cones and it ended up looking like one large waffle cone. Just a tip in case you have itty bitty cones like I did. 😉
Once you’ve place the cone on the angle you like, the ‘piece de resistance’ for this Upside Down Ice Cream Cone Cake is a loving ‘bam’ of rainbow colours. Pile those sprinkles all around the base of the cone and voila!
Wait until you show it off!
Hope you have as much fun putting this together as I did! Happy Creating!