HB Hazelbrook Farm kiddie cone cakes

Prep: 15 mins

Cook: 30 mins

This is a major hit with kids as they can help by selecting their favourite toppings and make these cakes their ultimate treat.

12 flat-bottomed ice cream cones

150g Stork

150g self-raising flour

150g golden caster sugar

2 large eggs, beaten

1 tsp paste from vanilla pod

Topping and decoration

568ml HB Hazelbrook Farm Raspberry Ripple ice cream

568ml HB Hazelbrook Farm Honeycomb ice cream

Decorate with sprinkles, nuts and chocolate flakes

Preheat the oven to 180°C / 350°F / Gas mark 4.

Rest the cones in a muffin tin to secure them upright.

In a large bowl, combine the Stork, flour, sugar, eggs and vanilla and beat together until smooth. Spoon the cake batter into a disposable piping bag or snip a bottom corner off a freezer bag to create a homemade version. Pipe the mixture into the cones until they are three-quarters full.

Keeping the cones in the muffin tray, bake for 15-20 minutes or until a skewer poked into the centres comes out clean. Leave to cool.

Fill the remaining cone space with scoops of ice cream and decorate with sprinkles and flakes.

Serves
12

Preparation Time
15 minutes

Cooking Time
30 minutes

Each serving (excl. toppings) contains:
Energy	Fat	Saturates	Sugars	Salt
1924kJ/ 458kcal	16.8g	5.9g	27.5g	0.5g
23%*	24%*	30%*	31%*	8%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)