Recently Added
0 Item	Total $0.00

Go to Checkout

The item you just added is unavailable. Please select another product or variant.

Snow Cone Cake

Chill out with this tye dyed vanilla cake!

Summer is winding down, and that means that carnivals are coming to town! While the smells of corndogs and cotton candy are truly intoxicating, I want to eat up all the icy cold treats I can while the weather is still hot hot hot! While ice cream and popsicles are great and all, what I really want is a SNOW CONE!

Starting with 22lbs of my Ultimate Vanilla Cake I channeled all the summer vibes by dying it bright hues and baking it all up in a happy swirl of colors. Stacked together with sweet Italian Meringue Buttercream, after being topped off with fondant this cake gets icy with the help of rock candy, and a signature sprinkle blend!

Chill out on my YouTube channel here!

Share this recipe

Baking The Cake:

22lbs Yo’s Ultimate Vanilla Cake

Yellow, orange, pink, green, blue gel food coloring

Icing The Cake:

2x Simple Syrup

3x Yo’s Famous Italian Meringue Buttercream

Decorating The Cake:

3lbs White Fondant

2oz Pink Gumpaste

Yellow, orange, pink, green, blue rock candy

Yo Cone Sprinkle Medley

Clear Piping Gel

Item Name:	Availability:
2 x 10" Round Cake Pans
2 x 9" Round Cake Pans
9" Sphere Cake Pan
Simple Syrup Bottle	Add to Cart -
Large Offset Spatula	Add to Cart -
Large Straight Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Small Straight Spatula	Add to Cart -
1/4" Wooden Dowels

Preparation

Bake Your Cakes

Seperate your batter and dye yellow, orange, pink, green, and blue. Divide into pans, pouring colors into the center of each other (don’t swirl) and bake at 350 degrees as follows:

2 x 10” round pans- 4lbs batter, 1 hour 40 minutes

2 x 9” round pans- 3.5lbs batter, 1 hour 30 minutes

9” sphere pan, 7lbs batter, 2 hours 45 minutes

Let your cakes cool completely before removing from pans

Level Up & Layer Down

Level your round cakes, and remove caramelization from the bottom. Layer both of your 9” cakes and one of your 10” cakes. Level your sphere cake in it’s pan and cut into 3 layers

Simple Syrup

Shower all of your cakes layers in simple syrup, and allow to soak for a couple of minutes before proceeding

Stack It Up

Stack your cakes with Italian Meringue Buttercream with all of your 9” round cakes on the bottom, and two 10” layers on top. Separately stack your sphere cake. Chill for 20 minutes before carving.

Carving Time

Place an 8” round pan on top of your cake, and use it to guide you in carving an a-line shape down to the outside of the bottom layer. Carve your sphere cake by removing the caramelization

Crumb Coat & Chill → Ice & Chill

Crumb coat both of your cakes with Italian Meringue Buttercream and chill for 20 minutes before icing in buttercream and chilling for another 20 minutes.

Fondant

Thinly roll out white fondant large enough to drape over your cake. Pick up on a french rolling pin and place over your cake, working quickly to smooth the edges and prevent tears. Trim excess from around the base. Add a strip of fondant around the bottom to create a lip on your cup.

Note: Watch me cover my cake in fondant here

Structurally Sound

Flip your cone cake over, and insert dowels before placing your sphere cake on top, securing with more buttercream.

Get Icy

Carefully remove your rock candy from it’s sticks, and apply in rainbow stripes to your cake, applying more buttercream if needed to help it stick. Use sprinkles as one of the rainbow lines.

Labelled

Thinly roll out your pink gumpaste, and cut out a label. Attach to the side of your cake with clear piping gel.

Congratulations!

If all went well, you should see something that looks like this...

Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing