Reviewed: May 26, 2012

I tried these with my large ice cream scoop (about 1/4 cup) and most overflowed. The one that had the last of the batter (maybe 3 Tbsp) came out perfectly. Next time I'll find a scoop that measures 3 Tbsp and use that to fill.

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Reviewer:

HOBBES7895

Cooking Level: Intermediate

Reviewed: Apr. 11, 2012

The idea/concept on these is wonderful, however if you want to make them ahead use caution! I did these the night before my son's school party and the ones I did as the instructions here suggested got soggy only 8 hours later! Perhaps it is the mix that is used (I had funfetti from Betty Crocker, which "has pudding in the batter"). I did not "overfill" as others suggested and still they got soggy after letting them cool. With half of the cupcakes I lined the pan and filled as you normally would, then placed the cone on top. Some of the cones toppeled a bit, but it was easy to trim and the cake/frosting ratio was far more authentic looking and the batter filled a suitable portion of the cone and were not soggy. Hope this helps! Happy Baking!

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Reviewer:

frogygirly

Reviewed: Feb. 14, 2012

My kids were over the moon for these. I will definitely make again. I experimented with several ways to fill the cones to see which would work out best. Someone suggested to use muffin papers filled 1/2 way then put the cone on top so the cupcake bakes into it. It worked like a charm. I also put batter directly into the cone which worked ok too but you didn't get the "ball" look on top of the cone. The biggest tip is not to over fill the cone or the muffin paper.

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Reviewer:

mom2three

Reviewed: Feb. 3, 2012

I have been making these for years! For birthday parties, put a scoop of ice cream on top instead of the icing. Kids will get the cake and ice cream all in one hand, without extra dishes for you to clean up. They do not store well, so try to make only what you think you will use.

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Reviewer:

misty

Cooking Level: Beginning

Reviewed: Feb. 3, 2012

WARNING: Do NOT attempt to make using a cupcake liner and inverting the cone on top as suggested by a top rated reviewer- it fails miserably! I've been making these treats for many, many years and often wondered if there was a trick to obtaining a more rounded top since they're often flat. I tried CHOOSELIFE24's tip and had to toss the results. The batter does not bake up into the cone very far. The cones become lopsided. Once you remove the wrapper the cake portion is too fragile to work with and impossible to frost. I love these treats and I will continue to make them as I've always done - by filling 2/3 of the cone with batter. Delicious and addicting!

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Reviewer:

DLD

Cooking Level: Intermediate

Home Town: Glastonbury, Connecticut, USA

Living In: Naples, Florida, USA

Reviewed: Dec. 28, 2011

This was great! I read all the reviews @ soggy cones, here's the answer. Put 2/3 batter into cones and bake. After removing from oven, prick a hole in the bottom for "venting"! I Made them the night before bday party, and no soggy cones! Another tip: place foil over muffin pans to ensure they don't tip over while baking and transporting!

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Reviewer:

Sue

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

I made these following the recipe. Turned out perfect. But the tops were slightly flat so I decorated and piled on frosting to create that 'ice cream cone' effect. Needless to say, a lot of frosting ended up on the face when trying to eat it! ha! oh well - dessert is suppose to be fun! If i can figure out how to get more cake on top, ill make it again!

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Reviewer:

smellymel

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

These were great! I filled them just up to the ridge inside the cone - perfect! I used fluffy white icing (box mix) and, with sprinkles on top, it made for very pretty presentation. Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Oct. 16, 2011

came out good, thanks

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Reviewer:

KIMS.

Reviewed: Oct. 11, 2011

SERVE PROMPTLY AFTER COOKING, and FROSTING!!!!!! What this RECIPE fails to tell you, is that the cupcake ice cream cones need to be served promptly after making them. I decided to make these for my bfs 31st birthday because it'd be nice not to have dishes every time we want to have a piece of cake. ..I made then the night before.. let them cool, and planned on frosting and decorating them the next day.. NO WAY, when i opened the container they were SOGGY, all of them fell over. Half of them can't even stand up on there own... They are okay to eat if you enjoy eating a SOGGY ice cream cone. Some where on this recipe it needs to SAY, serve promptly after cooling and frosting.. That they cannot be stored. I was so excited to make these.. but what a mess! What am I going to do with 15 soggy cake ice cream cones?! waste of money time and energy. Don't make these to surprise any one the next day or you will be sorely disappointed.

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