DIY: "Melting" Ice Cream Cone Cake

Madison's 1st Birthday!

Never considered yourself good at baking? The first time you heard the term "dirty ice" you questioned why someone would ever want to use icing and dirt on a perfectly nice cake, didn't you? Hmm...maybe that was just me.

Original inspiration cake at One Charming Party

I will be the first to say I have NO idea what I'm doing when it comes to cake decorating. But, when I saw this cake at One Charming Party's website, I thought I could tackle it. For a quick party you easily could throw a real ice cream cone on top like they suggest. BUT, if you are letting the cake sit out for show for some time, I have the perfect solution for this problem. Afterall, we want it to look like its melting...not actually BE melting everywhere!


My first bit of advice. Do a practice run. Your family will love you because even cake that doesn't look pretty tastes grrreat!

View of my 2nd and final version of the cake

Supplies:

• Your favorite cake mix plus any ingredients as stated in directions
• Your favorite icing in Vanilla (if you want to make it pink)
• Rice Krispies cereal and ingredients to make RK treats! (Marshmallow, butter)
• Red Food coloring
• Cardboard cut to a 9" circle, or cake board
• Duncan Hines Glaze (chocolate)
• Sugar Cone
• Sprinkles

  

  The first thing Maddy went for!

Prepping the cake:

• Bake 2-8" cakes as directed
• Let cool 10 mins before removing from pan. (for best removal Pam for baking is your new BFF)
• Let fully cool on counter (away from your dogs, away from your husband)
• Using a sharp (my finger knows) bread knife, trim off the dome of each cake so you have a nice flat surface.

Prepping the icing:

• Spoon out your icing into a mixing bowl, add 2-3 drops of red food coloring. Remember, less is best! If you add to much it will be red not pink. So if your looking for a pastel pink 2 drops may be just enough for you! The first time I used an electric mixer to incorporate it, but found I should have then chilled my icing because it made it too whipped for spreading in my opinion. I actually liked the result better the second time when I hand folded it until fully incorporated. 
• Chill covered in fridge while you move onto the rice krispy treats!

Prepping the "melted" ice cream scoop:

• Lightly grease a plate with the flattest edge/lip you own! a cookie sheet without a lip would work well (You'll thank me!)
• Make Rice Krispy treats just as you normally would. When you get to the part that you would normally spoon it out into a pan, do this:
• With buttered hands grab a glob, make a ball with a smooshed ring around the side and a flat bottom. Think of a 3D rice krispy version of Saturn and you cut it in half! I suggest you make 3-5 of these and place on your plate. That way you can choose the best one later. Imagine what a scoop of ice cream might look like if it sat on a plate. You want the ball portion of the ball to be a diameter that will visually work well with your sugar cone.
• Remember! These cool really quick, work fast. This is why I suggest making a few at once.
• Place to cool on your greased plate.

  Icing the cake:

• By now your icing should be cooled, give it a few gentle whips before icing your cake.
• Put one of your cake layers, cut side down, onto your cardboard circle that you lined with tin foil.
• Put a generous layer of icing on top and then place the second cake, cut side down into your icing. This means you made an icing sandwich and you should NOT see any cut sides of cakes looking at you.
• Spoon several globs of icing on top of your cake and spread evenly over the entire cake.
• At this point I sat the cake into the fridge to let the icing chill again.
• Tip: use your turkey roasting pan if you don't have a cake carrier!

Time to Glaze!:

• You could make a ganache and do this yourself. I became giddy in the supermarket when I found this Duncan Hines glaze. Pre-made = I can't mess it up!
• Warm your glaze according to the instructions. Shake the bajesus out of it. And then shake it some more! For this to work your pour has to be completely a smooth drizzle!
• Pull your krispy ice cream scoops out of the fridge, and begin a straight drizzle onto the top of the rice krispy treat. Don't over do it, but make sure it is fully covered. what drizzles onto the plate is GREAT! This is why you greased the plate for removal. Before it sets add a few sprinkles. You can add the sugar cone now, or wait. I thought it was tricky to get the scoop on the cake to do it now...but it did bond better doing it at this stage.
• Place back in the fridge to cool and set!
• Grab your cake back out of the fridge...same concept. Steady drizzle on top of the cake...allowing it to run over the sides...less can be more.

Finishing Touches:

• Once your Ice cream scoops are set, pick the one you want to use!
• Gently remove it from the plate with your thinnest flipper!
• Place it in the center of the cake..a little new drizzle if the chocolate already set on the cake. This secures a bond...
• If you didn't add the cone do so now. You may need a little chocolate around the rim of the cone like glue!
• I chose not to add icing after the fact along the bottom and decided I liked the drip edge better!

Enjoy Your Masterpiece!!! I promise it's not as difficult as it may sound! Especially if I could it!

Closeup of the cake!

Maddy enjoying her cake at her first birthday!

Maddy putting her own spin on the look of the cake!