This Ice Cream Cake Is the Best One You’ll Ever Make
Summertime usually has us reaching for ice cream and other frozen treats to beat the heat. But what about a dessert that is equally fun and won’t melt all over us? In honor of Ice Cream Week, we made a cake dedicated to the iconic cone: Introducing our ice cream cone cake! This whimsical novelty treat does not actually contain ice cream, but when it is this cute, we can make an exception.
Not all sculpted cakes require advanced cake skills or special equipment. Using just a simple template, a sheet cake, and a bit of imagination, making this ice cream cone cake is easier than you might think. And as always, we’ll take you through the entire process step-by-step.
– 1 sheet cake, baked (I recommend using a nice butter cake or pound cake. Avoid cakes that are too crumbly)
– buttercream icing
– colored fondant, tan and two bright colors for the scoops + cone, plus extra colors for toppings
– ice cream cone template
– cardstock or paper
– off-set spatula
– sharp paring knife
– rolling pin
– fondant smoother
– clean paint brush
– brown gel food coloring
– vodka or clear alcohol
– waffle or quilting stamp (optional)
1. Download the template and print on cardstock or paper.
2. Trim sheet cake so that it is flat and will accommodate the template.
3. Since this design works in three pieces, cut template into different sections for the cone and two scoops.
4. Using the template, cut out the cake with a serrated or paring knife.
5. Using an off-set spatula, ice the sides and tops of the cakes with a thin layer of buttercream.
6. Chill iced cakes in the refrigerator until icing sets a bit, about 10-15 minutes.
7. Lightly dust your work surface with a bit of cornstarch to prevent from sticking. Roll out enough tan colored fondant to cover the cone, about 1/4 to 1/8 inches thick.
8. Use the waffle or quilting stamp to create a waffle pattern on the fondant. If you do not have this tool, you may use a ruler and the back edge of a paring knife to make a waffle imprint on the fondant. Be sure not to press all the way through.
9. Cover the cone with the stamped fondant. Gently smooth on without ruining the imprint. Touch up the marks with the back of a paring knife.
10. Once covered, trim edges.
11. Continue to cover the remaining pieces by rolling out the colored fondant, smoothing it onto the cake and trimming the edges.
12. Arrange cake pieces to look like an ice cream cone on a cake board or serving dish.
13. Use excess fondant in the same colors as the ice cream to create the ice cream edges. Pinch pieces of fondant between fingertips and place on the bottoms of the scoops. Use a touch of water if fondant does not stick easily.
14. Mix a bit of vodka or clear alcohol with brown gel food coloring to create a “paint.” Use a clean paintbrush to create chocolate chips on the mint ice cream scoop. The alcohol will help the “paint” dry quickly.
15. Roll various colors on fondant into thin ropes. Cut into 1/4 to 1/2 inch pieces to create “sprinkles.”
16. Adhere sprinkles on to the ice cream scoop with just a touch of water.
First, download our ice cream cone template or make one out of cardstock to fit the size of your cake. If you’re DIY-ing it from scratch, make sure to fold your paper in half vertically to make sure the sides of the ice cream cone is symmetrical. Trim the cake so that it’s flat and then cut your template into three pieces and place on the cake. Using the template, cut out the cake with a serrated or paring knife. Then ice the tops and sides of the cake with a thin layer of buttercream frosting and pop it in the fridge to set, about 10 to 15 minutes.
Once the buttercream icing has set, set your cake onto a work surface that’s lightly dusted with cornstarch (that prevents it from sticking — pssst, one more fondant tip: if your fondant is too dry, knead in a bit of shortening). Then roll out enough tan colored fondant to cover the cone to about 1/4 to 1/8 inches thick and stamp a grid pattern into the fondant using your waffle tool. If you don’t have this tool, just use a ruler and the back edge of a paring knife to make the imprints — just be sure not to press all the way through. Once that’s stamped, smoothly cover the cone with the fondant and touch up any marks with the back of a paring knife. Trim the edges and then it’s onto the scoops!
Use the same technique for each scoop, then start assembling the final cake on your platter. Nestle each piece close together, and then pinch thick pieces of fondant together between your fingertips and place at the bottom of each scoop to emulate ruffled ice cream — looking SO good, right? But it’s about to get even yummier.
Time to add the toppings! To give the illusion of chocolate chips, mix a bit of vodka or clear alcohol with brown gel food coloring to create a “paint.” Use a clean paintbrush to paint chips onto the “mint” ice cream scoop. The alcohol will help the “paint” dry quickly, where as mixing with water will melt the sugar in the fondant. Then add sprinkles to the “strawberry” ice cream scoop by rolling various colors on fondant into thin ropes. Adhere sprinkles on to the ice cream scoop with just a touch of water.
If that doesn’t make you want to scream for ice cream cone cake, then nothing will!
What’s the most colorful + quirky cake you’ve ever made? Was it in the shape of anything fun — balloons, your initials… pizza?! Tell us in the comments below.