The weather is finally starting to warm up and these ice cream cones were screaming to be used. I originally used them for my ice cream cone macarons, but I had half a box that was sitting on my counter looking useless and forlorn. I wanted my next post to be hi hat cupcakes, so I stuffed it into a cone.
It’s ridiculously fun and easy to eat. The crisp chocolate coating breaks into the soft marshmallow frosting and rich chocolate cake. You can also sprinkle it with different combinations of toppings and change the color of the candy melts to suit the occasion. I used Swedish pearl sugar and sanding sugar as toppings, but you can use anything you want to top it. It also looks very cute with sprinkles.
On another note, why is the weather cloudy 80% of the time I’m trying to shoot photos? Can’t a sista catch a break once in a while? Every time I start conjuring up an idea for a project, the forecast is bound to be cloudy or rainy. If you are into photography, you know the value of natural light and can understand my frustration. If you’re not, then please excuse this rant of mine.
Hi Hat Cake Cones
You will need:
1 batch of chocolate cake batter (recipe below)
1 batch of marshmallow frosting (recipe bleow)
white candy melts
pink candy melts
blue candy melts
pink sanding sugar
Swedish pearl sugar
mini ice cream cones
1 c. all-purpose flour
1 c. sugar
1/3 c. Dutch-process unsweetened cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
¼ c. vegetable oil
1 extra-large egg, room temperature
1/2 tsp. vanilla extract
1/2 c. strong, hot coffee
- Preheat oven to 350 degrees and put one mini ice cream cone in each cup of a mini cupcake pan.
- In a stand mixer fitted with the paddle attachment, mix flour, sugar, both cocoa powders, baking soda, baking powder and salt until fully combined.
- In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until combined.
- With the mixer speed on low, add the egg mixture to the flour mixture until combined.
- Turn off the mixer. With a spatula, scrape the sides of the bowl to fully incorporate the two mixtures.
- Turn the mixer on low and slowly add the hot coffee to the batter. Once added, raise the speed to medium until completely homogenous.
- Fill mini ice cream cones½ full with batter and bake about 10-13 minutes. Checking at 10 minutes for doneness with a toothpick test.*
- Let stand for 5-10 minutes when done, then put onto a cooling rack to fully cooled.
4 egg whites (120 g.)
1 c. sugar
a pinch of cream of tartar
a pinch of salt
1 tsp. vanilla extract
- In a small pot fill about 1 in. of water and let it come to a simmer.
- In the bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until homogenous.
- Once the water comes to a simmer, place the bowl on top of the pot and whisk the egg white mixture until the sugar is completely dissolved and no longer grainy.
- Move the bowl to your standing mixer fitted with a whisk attachment and beat on high speed until glossy and stiff.
- Add the vanilla extract and mix completely.
- Fill a piping bag fitted with an open star tip.
- Pipe a swirl of frosting onto cooled cake cone.
- Put into the freezer for 15-30 minutes until completely cold.
- In two separate bowls, melt white and pink candy melts and blue and white candy melts.
- Remove the cake cones from the freezer and dip the frosting portion into the melted chocolate. Do not be afraid, the frosting will not fall off if sufficiently cooled.
- Before the chocolate sets, sprinkle sanding sugar and Swedish pearl sugar.
- Let chocolate set and enjoy.
* The toothpick test: insert a toothpick into the cake and if the toothpick comes out clean or with a few crumbs clinging to it, it is done.