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Ice Cream Cone Cakes

Ice Cream Cone Cakes
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  1. 1
  2. box Betty Crocker® SuperMoist® party rainbow chip cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 24
  5. flat-bottom ice cream cones
  6. 1
  7. to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2 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.
  3. 3 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.
  4. Expert Tips
  5. After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
  6. Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones.
  7. Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
Holiday Cottage
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Orange Chiffon Cake

Orange Chiffon Cake
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  1. 2 1/4 cups cake flour
  2. 1 1/2 cups sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 8 large eggs, plus 1 white, at room temperature
  6. 1/2 cup vegetable oil
  7. 3/4 cup fresh orange juice
  8. 3 tablespoons grated orange zest
  9. 1 teaspoon vanilla extract
  10. 1 teaspoon cream of tartar
  1. 1/2 cup fresh orange juice
  2. 1 pound confectioners' sugar, sifted
  1. Make cake: Preheat oven to 325°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.
  2. Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.
  3. Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.
  4. Make glaze: Stir juice into sugar; drizzle over top of cake
Holiday Cottage
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