CHRISTMAS TREE CAKE WITH MINI TREES
The Christmas tree cake and mini trees are an awesome edible holiday centerpiece. Decorate them with small colorful candies to represent ornaments, or layer with white frosting for a snow-covered look.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h55m
Yield 14
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease and flour a 4-cup and a 2-cup oven-proof measuring cup. Place paper baking cup in each of 7 regular-size muffin cups.
- Make cake mix as directed on box using water, oil and eggs. Add almond extract and enough green food color to make light green batter; blend well. Fill 4-cup measuring cup with 2 cups batter. Fill 2-cup measuring cup with 1 cup batter. Divide remaining batter into muffin cups.
- Bake cupcakes 20 to 25 minutes, 2-cup measuring cup 30 to 35 minutes and 4-cup measuring cup 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan and cakes from measuring cups to cooling rack. Cool completely, about 1 hour.
- Meanwhile, in large bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Mix in 3/4 cup milk, vanilla and enough green food color to make desired green colored frosting. If frosting is too thick, beat in more milk, a few drops at a time.
- Assemble and Decorate: Using serrated knife cut rounded tops off cakes baked in measuring cups to make a level surface. Place large cake, wider end down, on cake plate. Spread 1/4 cup frosting on top. Put small cake on top of large cake, wider end down. Spread 2 tablespoons frosting on top. Remove paper liner from 1 cupcake. Trim off rounded top of cupcake to flatten. Place cut side down on top of small cake. Spread 1 tablespoon frosting on top. Insert skewer through center of all cakes to secure tree. Break off pieces of one waffle cone to make top of cone even. Place cone, top side down, to form top of tree.
- Place frosting in resealable food storage bag or decorating bag. Cut 1/2 inch off corner of bag for tip of decorating bag. Starting at the base of the tree, pipe about a 1 inch dot of frosting. Use back of teaspoon, spread frosting vertically upward. Continue piping dots and spreading frosting around base of tree. Pipe another row of dots overlapping dots from previous row; spread vertically upward. Continue making and spreading dots to tip of cone. Place dot of frosting in tip of cone. Decorate tree with candy coated chocolate balls.
- To assemble and frost 6 mini trees, remove paper liners from remaining 6 cupcakes. If necessary, trim off rounded tops to flatten. Place cut side down on doilies or small individual plates. Break off pieces of 6 waffle cones to make tops of cones even. Place top side down to cover cupcakes, using frosting to secure cones on cupcakes. Using frosting in bag, pipe 1-inch dots around base of tree and use to teaspoon to spread frosting vertically. Continue making rows of dots and spreading them vertically upward to top of cone. Place dot of frosting on tip of cone. Repeat for remaining trees. Decorate trees with candy-coated chocolate balls.
Nutrition Facts : Calories 740, Carbohydrate 112 g, Cholesterol 95 mg, Fat 6, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 serving, Sodium 430 mg, Sugar 93 g, TransFat 1 g
CAKES IN A CONE
No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix.
Provided by Sassy Squirrel
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 24
Number Of Ingredients 4
Steps:
- Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
- Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
- Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 25.4 g, Cholesterol 0.4 mg, Fat 5 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 147.4 mg, Sugar 13.6 g
HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.
Nutrition Facts :
ICE CREAM CONE CAKES
A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
- Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g
More about "mini cake cones recipes"
MINI SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (57)Total Time 1 hr 29 minsServings 32Calories 150 per serving
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half-and-half or milk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together.
- Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured.
- Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut.
- Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles.
CAKE POPS (ICE CREAM CONES) - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
MINI CAKE RECIPES
From allrecipes.com
ICE CREAM CONE CUPCAKES RECIPE - SOUTHERN LIVING
From southernliving.com
MINI CUPCAKE CONES - HEALTHYISH FOODS
From healthyishfoods.com
MINI CAKES - MINI CAKE RECIPES | WILTON
From wilton.com
CANNOLI CONES - SUGARHERO
From sugarhero.com
ICE CREAM CONE CUPCAKES - SPEND WITH PENNIES
From spendwithpennies.com
CAKE POP CONES - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
5/5 (1)Servings 12
- Preheat the oven to 350°F (180°C).Whisk the cake mix, milk, vegetable oil, and egg whites until combined.Brush or spritz the Donut Hole Pan with oil.
- Bake until golden brown and a toothpick inserted in the cakes comes out clean, 10–12 minutes; let cool.Meanwhile, microwave the white chocolate and coconut oil until they have melted, about 1–2 minutes, stirring every 30 seconds.
- Allow the chocolate to cool. Add ½ tsp (2 mL) melted white chocolate and ¼ tsp (1 mL) sprinkles into the bottom of each cone.Press one cake into each cone.
MINI ICE CREAM CAKES WITH CHOCOLATE CHIP COOKIE CONE CRUST
From joycone.com
NEAPOLITAN CUPCAKE CONES - BETTER HOMES & GARDENS
From bhg.com
MINI ICE CREAM CONE CAKE POPS - PINT SIZED BAKER
From pintsizedbaker.com
NO BAKE CHEESECAKE WAFFLE CONES RECIPE - PRACTICALLY HOMEMADE
From practicallyhomemade.com
13 MINI CAKES THAT PROVE GOOD THINGS COME IN SMALL PACKAGES
From southernliving.com
MINI CANDY CORN PINATA CAKE POP CONES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
EASY BUNNY CUPCAKES WITH MARSHMALLOW EARS - MOM LOVES BAKING
From momlovesbaking.com
32 MINI CAKES FOR WHEN YOU NEED A LITTLE SOMETHING SWEET
From tasteofhome.com
মিনি ওরিও কেক | TRENDING MINI OREO CAKE | BISCUIT CAKE …
From youtube.com
You'll also love