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