Cakes In A Cone

Cakes In A Cone

76 Reviews 20 Pics
Sassy Squirrel
Recipe by  Sassy Squirrel

“No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 cupcakes

ADVERTISEMENT

Directions

  1. Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
  2. Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
  3. Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

Share It

Reviews (76)

Rate This Recipe
AVOCET
213

AVOCET

Fun, get creative recipe! Made a double batch using two different cake mixes and found that the mix calling for eggs, water and butter (not oil) baked better, yeiled a much better looking cone and had less overflow problems. Using 1.75 ounce cones, I got 25 cones from one box of cake mix. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners. The only time I had overflow was when the edge of the cone was broken. If one should overflow to the bottom, I found that if you take it out and replace the paper liner, it breaks the stream and stops. Just frost the drips, after all ice cream melts! Frosted with canned chocolate chip icing, the cones look really authentic! Tip for transporting: Use egg cartons. Cut off the top, then bottoms of each egg holder and you have a "collar" that holds the cones. Then I taped the egg carton collars into a box lid and it made for both easy transport and serving when sitting on a buffet table.

prissycat
146

prissycat

These treats are cute and taste good IF eaten the day they are baked. If made the day before serving they are a DISASTER!!! The cones get gooey and soggy the next day.

BAKERSDOZEN600
85

BAKERSDOZEN600

of course this is a great recipe expecially for those with children in school (they work with any occation!). for those of you with "soggy" problems or with not wanting to many for just the family, try freezing then before or after there iced, then pull out the night before you need them for school/work, or the morning you may want them for dessert. this also keeps them tasting fresh baked! try it with all your baked needs. don't be afraid of the freezer.

More Reviews

Similar Recipes

Ice Cream Cone Treats
(126)

Ice Cream Cone Treats

Raspberry Cup Cakes
(75)

Raspberry Cup Cakes

Cone Cupcakes
(66)

Cone Cupcakes

Homemade Cream Filled Individual Sponge Cakes
(13)

Homemade Cream Filled Individual Sponge Cakes

Mini Cinnamon Cakes
(6)

Mini Cinnamon Cakes

Dreamy White Chip Cup Cakes
(5)

Dreamy White Chip Cup Cakes

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Raspberry Cup Cakes

>

next recipe:

Ice Cream Cone Treats