"No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix." — Sassy Squirrel
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1 (18.25 ounce) package
yellow cake mix
flat bottomed ice cream cones
semi-sweet chocolate chips
colored candy sprinkles
Fun, get creative recipe! Made a double batch using two different cake mixes and found that the mix calling for eggs, water and butter (not oil) baked better, yeiled a much better looking cone and had less overflow problems. Using 1.75 ounce cones, I got 25 cones from one box of cake mix. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners. The only time I had overflow was when the edge of the cone was broken. If one should overflow to the bottom, I found that if you take it out and replace the paper liner, it breaks the stream and stops. Just frost the drips, after all ice cream melts! Frosted with canned chocolate chip icing, the cones look really authentic! Tip for transporting: Use egg cartons. Cut off the top, then bottoms of each egg holder and you have a "collar" that holds the cones. Then I taped the egg carton collars into a box lid and it made for both easy transport and serving when sitting on a buffet table.
These treats are cute and taste good IF eaten the day they are baked. If made the day before serving they are a DISASTER!!! The cones get gooey and soggy the next day.
of course this is a great recipe expecially for those with children in school (they work with any occation!). for those of you with "soggy" problems or with not wanting to many for just the family, try freezing then before or after there iced, then pull out the night before you need them for school/work, or the morning you may want them for dessert. this also keeps them tasting fresh baked! try it with all your baked needs. don't be afraid of the freezer.
These ARE good if you make them right. I apparently filled them too full (about 3/4 full) and they ended up looking like an avalanche hit them. The batter rose up and spilled out of the cone. I would stick to 1/2 to 2/3 full and DO NOT open the oven until the time is over. Even then, there are no guarantees. Out of 24, I got 9 halfway decent cones to serve.
This recipe is great! I make it often for my kids to take to school (I even take them to work) and they are ALWAYS a big hit! I frost them and decorate according to the occasion instead of using the chocolate chips. I always make them the night before and have never had them get soggy.
I made and share these with my boyfriend and parents. They all thought they were good and a great idea. I did pretty good as all 24 came out looking right. I did have a bit of a time getting the chips to stay on a rounded top! That was not an easy feat and was messy. And please, can anyone suggest a way to transport them so I don't end up with sprinkles, chocolate all over my car seats?
This receipe is a great idea for kids I would use regular frosting instead of choc. chips and I would also put a paper holder under each cone when cooking. I had a problem with some of the cones burning on the bottom
My son absolutely LOVED this. I made it for him for his 2nd birthday(a pre-party party) and his excitement was what a mom lives for. It made his day and mine.
* Percent Daily Values are based on a 2,000 calorie diet.
Cakes In A Cone
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 45
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