readingIce-cream cones

Ice-cream cones
Recipe - 23 August 2019


Unbelievable but these ice creams look so realistic. A perfect addition to any children’s party or picnic, especially during the summer. These are decorated as the real things, but use your imagination and decorate however you wish.


10 mins

Cook Time

15 - 17 minutes


Makes 20-25




  • 20-25 flat based ice-cream cones
  • 250g unsalted butter, softened
  • 250g golden caster sugar
  • Grated zest of 2 large oranges, plus 75ml orange juice
  • 4 eggs, lightly beaten
  • 250g self-raising flour, sifted
  • 300g unsalted butter, softened
  • 400g icing sugar, sifted
  • Few drops of peppermint extract
  • Green food colour
  • 1 tsp vanilla extract
  • Pink (or red) food colour
  • Piping bags
  • Large star nozzles
  • 7-8 chocolate flakes
  • 7 tsp tiny chocolate buttons
  • 5 tsp coloured sugar sprinkles


  1. Preheat oven to 170˚C/fan 160˚C/340˚F/gas mark 3 ½. Place all the ice-cream cones on a baking sheet.
  2. Cream the butter, sugar and zest until very pale, light and fluffy (it will take at least 5 minutes with an electric mixer). Add the eggs gradually, beating between each addition, along with 1 tbsp of the flour to prevent curdling. Fold in the remaining flour and lastly slowly mix in the orange juice.
  3. Divide the cake batter evenly between the ice-cream cones and bake for 15-17 minutes, or until they spring back to the touch. Leave to cool on a wire rack.

For the buttercream:

  1. In an electric mixer, beat the 300g of unsalted butter until really pale and fluffy. Add your icing sugar and beat for at least 5 minutes, until light and creamy.
  2. Divide the buttercream between 3 bowls. Add a little peppermint extract to the first, to taste, then a dash of green food colour, and mix until you achieve the desired shade. Add the vanilla to the second bowl and mix well. To the third bowl, swirl in a little pink food colour. Do not blend it in as you are aiming for the marbled effect of raspberry ripple ice-cream.
  3. Spoon the vanilla buttercream into a piping bag and swirl on to a third of the ice-cream cones. Finish each with a chocolate flake. Using another bag and nozzle repeat with the green buttercream; sprinkling with chocolate buttons. Finally pipe the raspberry ripple buttercream into the remaining cones and decorate with sprinkles. Arrange on a serving dish or cake stand.


Bake and Decorate by Fiona Cairns (Quadrille Publishing) Photograph: Laura Hynd

ice cream cones

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