Because I am a cake decorator, none of my friends and family ever want to make me a cake! Too much pressure, I guess. But they will buy me an ice cream cake, and that's fine with me. This year I've decided to combine both. I'm going to cake a Mint Chocolate Chip Ice Cream Cone! A giant one in fact, with two scoops of course. Two scoops of chocolate cake, heaped with mint chocolate chip buttercream! There is no logic in one scoop.
I've always enjoyed celebrating a birthday. I see it as a time to reflect on the past year, and imagine what will be in the coming one. I really see each birthday as a new beginning. More importantly, I see it as a time for ice cream! I love ice cream. I really enjoy making my own when I'm not caking. Maybe I should do a video about this on How To Cake It? Don't forget to subscribe!
Let's Make An Ice Cream Cone Cake!
Making The Cake For Your Cone & Ice Cream Scoops!
The Cone Requires:
4 x 7” Ultimate Vanilla Cake - make these using the 8lb portion of my recipe here
2 x 8” Ultimate Vanilla Cake - make these using the 6lb portion of my recipe here
The Scoops Require:
2 x Ultimate Novelty Chocolate Cakes each baked in a Stainless Steel Bowl 8” in diameter – I used the IKEA Blanda Blank.
- make these using the 8lb portion of my recipe here
Creating the Perfect Cone!
Coloring Your Fondant and Making Details…
Ingredients & Tools You Will Need:
5 lb Satin Ice White fondant
Wilton Ivory food colouring
Clear food grade alcohol (like vodka or rum) or lemon extract
PME strip cutter number 3
Wilton 610-216 Buttercup Icing Color in Yellow
Colouring fondant to match an ice cream cone is a little tricky. I've always found that the more subtle colours are more difficult. They require patience and a good model (: I kept an ice cream cone close by for reference.
I used about 5lbs of Satin Ice White Rolling Fondant and added my colour little by little, using Wilton Ivory and Wilton Buttercup Yellow Icing Colour.
Once I applied my ‘cone coloured’ fondant to my stacked cakes and put the cone together, I created the strip details both by hand and by using a PME strip cutter number 3 and a Clay Extruder. Your measuring tape and ruler will be your best friend in figuring out the length and number of strips you need!
Time for a final touch – an actual ice cream cone has a slight sheen that fondant alone can't mimic. So to give my cone more depth and a true to life look, I mix some Wilton Ivory Icing Colour with alcohol (you can also use lemon extract), and use it to paint a light coat onto my fondant. It is amazing how a little detail like this can create a more realistic look!
Transforming Buttercream into ‘Mint’ Chocolate Chip Ice Cream!
Ingredients & Tools You Will Need:
Wilton Kelly Green food colouring
1 cup Dark chocolate curls or shavings
Electric or stand mixer
This entire cake took about 3 recipes of my classic Italian Meringue Buttercream. Yum. Two of those recipes went into layering and icing the cakes I used to make my cone, and the 3rd recipe was transformed into ‘Mint’ Chocolate Chip Ice Cream and used to ice my Chocolate Bowl Cakes!
I added Wilton’s Kelly Green Icing Colour to my buttercream little by little to get the spectacular mint green I was looking for. The obvious next step would have been to throw a handful of chocolate chips into my buttercream, but that would have made it much harder to ice my Chocolate Bowl Cakes smoothly. So I came up with the idea of folding in dark chocolate shavings to achieve the look of chocolate chips. I'm so glad I thought of this. I think it worked out perfectly.
Best. Birthday Gift. Ever.
Here’s a funny story. When we shot this Ice Cream Cone episode, we bought balloons in the shape of numbers – 5000 – to include in the shoot. But as Jocelyn my producer was removing them from her car, the number 5 balloon got away! It blew up into the air and was a mile away before we could even blink! I laughed/cried and stood there in disbelief. My camera man Chet said, ‘It’s a sign. We should aim higher!” I still cannot believe how right he was.
The most amazing thing about this birthday, is that I asked all of you for a gift – 5000 subscribers to my YouTube Channel How To Cake It. To be honest, I thought that was ambitious. I worried that I had gotten ahead of myself. But all of you were way ahead of me! I cannot believe that as of today we are almost at 20x my dream and 100,000 subscribers! 20x!!!!! Thank you all SO much! AND I got to eat a slice of my giant Mint Chocolate Chip Ice Cream Cone Cake! Best. Birthday. EVER.