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