This Melted Ice Cream Cone Cake is sure to be a showstopper at any party!
With its playful design, it looks like an ice cream cone that has delightfully melted over a beautiful cake, making it a perfect centerpiece for summer celebrations, birthdays, or any fun gathering.
A melted ice cream cake combines the deliciousness of a classic cake with the visual appeal of a fun, melting ice cream cone. It features layers of moist cake, covered in smooth buttercream frosting, and topped with a dripping ganache to mimic the look of melting ice cream.
How to Make an Ice Cream Cone Cake
Materials
- Pre-baked cake
- Vanilla buttercream frosting, dyed blue
- 1 sugar cone
- Desired color candy melts
- White candy melts
- Sprinkles
- 2-4 pre packaged Rice Krispy treats
- Parchment paper
Equipment
- Turntable
- Offset spatula
- Cake board
- Piping bag
- 8-inch round cake pans
- Decorating tip 3, optional
- Parchment lined baking sheet, optional
Instructions:
Prepare pre-baked cake – Homemade or Boxed Cake Mix
Gather all materials
Melt the white candy melts.
Dip the rim of the ice cream cone in it.
Roll the rim in sprinkles or mini chocolate chips and set aside to dry.
Mold your “ice cream scoop” from the rice Krispy treats. Start with two and measure against an ice cream cone. For a more dramatic effect use 4 pressed together.
Start icing your cooled cakeby placing two-thirds of the white frosting on your cake board.
Press your cake on top of the buttercream, this is the glue to keep your cake from moving. Fill the cake with buttercream, filling and or sprinkles.
Stack your two cake layers together and cover the cake in buttercream.
For sharp edges: place a second cake board on top of the cake (the same size as the cake itself. Use it as a guide to frost the cake and smooth. Freeze for 15-20 min. Remove the top cake board and then frost of the top of the cake, using the now hardened icing on the sides as the guide for the top of the cake.
Smooth as much as possible with your offset spatula. (If you can still see cake through the icing, chill it and add another coat of buttercream).
Over a parchment lined baking sheet, immediately press sprinkles around the bottom rim of the edge of the cake.
To make the drip, melt the colored candy melts. Start by melting them on 30 second increments in the microwave, stirring after each.
Use candy melts to resemble flavors of ice cream: White chocolate ganache resembles melted vanilla ice cream, pink ganache for strawberry or use milk chocolate for chocolate ice cream.
Keep in mind that chocolate dries quick so move fast when doing the final steps.
Place the “ice cream” ball in the center of the cake. Scoop melted chocolate over the ball with a spoon to coat completely. Let the drops fall on their own.
Place ice cream cone upside down on ball.
Place a piping bag in a tall cup, fold the edges over the cup and pour the remaining melted chocolate into the piping bag.
Pull the edges straight up and twist closed the top end. Cut a small hole in the bottom to have better control of the drip.
Squeeze out chocolate onto the edges of the cake allowing it to freely fall. Slowly turn cake on the turntable creating the drip pattern.
If there is a gap between the drip and the “spilled Ice cream” on top, squeeze a little chocolate in the gaps and use the back of a spoon to smooth it out.
Try These Recipes:
How to Make a Melting Ice Cream Cake
Ingredients
- Pre-baked cake
- Vanilla buttercream frosting, dyed blue
- 1 sugar cone
- Desired color candy melts
- White candy melts
- Sprinkles
- 2-4 pre packaged Rice Krispy treats OR cake pop dough
- Parchment paper
Instructions
Prepare pre-baked cake and frosting.
Gather all materials
Melt the white candy melts.
Dip the rim of the ice cream cone in it.
Roll the rim in sprinkles or mini chocolate chips and set aside to dry.
Mold your “ice cream scoop” from the rice Krispy treats. Start with two and measure against an ice cream cone. For a more dramatic effect use 4 pressed together.
Freeze for 1-2 hours before placing on cake and pouring chocolate drizzle over the top. The chocolate will set almost immediately on the frozen cake pop dough.
Icing the cake
Start by placing two-thirds of the white frosting on your cake board.
Press your cake on top of the buttercream, this is the glue to keep your cake from moving. Fill the cake with buttercream, filling and or sprinkles.
Stack your two cake layers together and cover the cake in buttercream.
For sharp edges: place a second cake board on top of the cake (the same size as the cake itself. Use it as a guide to frost the cake and smooth. Freeze for 15-20 min. Remove the top cake board and then frost of the top of the cake, using the now hardened icing on the sides as the guide for the top of the cake.
Smooth as much as possible with your offset spatula. (If you can still see cake through the icing, chill it and add another coat of buttercream).
Over a parchment lined baking sheet, immediately press sprinkles around the bottom rim of the edge of the cake.
For the Drip!
Melt the colored candy melts. Start by melting them on 30 second increments in the microwave, stirring after each. Use candy melts to resemble flavors of ice cream. White chocolate ganache resembles melted vanilla ice cream or pink ganache for strawberry.
Place the “ice cream” ball in the center of the cake. Scoop melted chocolate over the ball with a spoon to coat completely. Let the drops fall on their own.
Place ice cream cone upside down on ball.
Place a piping bag in a tall cup, fold the edges over the cup and pour the remaining melted chocolate into the piping bag.
Pull the edges straight up and twist closed the top end. Cut a small hole in the bottom to have better control of the drip.
Squeeze out chocolate onto the edges of the cake allowing it to freely fall. Slowly turn cake on the turntable creating the drip pattern.
If there is a gap between the drip and the “spilled Ice cream” on top, squeeze a little chocolate in the gaps and use the back of a spoon to smooth it out.