Halloween Ice Cream Cone Cake

Who knew Halloween could be so cute? And when has ice cream and eyeballs truly come together? Well, I have a cake that started off as a design I did earlier this year for a pink and white ice cream birthday party, and turned it into a fun Halloween theme in a snap! The results are elements for one of my newest favorite cake designs. This ice cream cone cake is all dolled up for Halloween this year!

It all started with a party my sister threw for her little girls back in June. I created a cake with white and pink buttercream, pink and white gumballs, rainbow sprinkles, and ice cream cones on the side. It was the most girly thing you’ve ever seen! A fun trick I love to do is to take a cake I’ve made in the past and switch it up to become something to fit a new theme.

Have you ever seen Wicked, the musical? I feel like the cake I made for my sister is the Glinda, and this cake is the Elphaba, haha. The other one was dolled up for a princess, and this one is all ready for a Halloween ball. I had a blast creating it, and can’t wait to use this theme for a Christmas cake or even Valentine’s Day or St Patricks Day! The sky is really the limit with this design, and it can be used in so many different ways. This time, though, it’s Halloween’s turn!

However you do it, I feel like the ice cream cones really are the star of the show:

HOW TO MAKE THE ICE CREAM CONES:

The ice cream cones really steal the show on the side of the cake. What I used was actually pretty simple, and can easily be found at any grocery store near you.

here’s what you’ll need:

• Ice cream cones. Now, you can always purchase them in mini size and skip this step altogether. However, I couldn’t find them easily, so I used what I could find at the grocery store – regular sized cones, but I used a knife and carefully sawed the ends off of larger cones to make smaller ones (about 1 1/2 inch long).
• Chocolate – I used white Wilton candy melts.
• Sprinkles – I made my own mix, but these are SUPER similar and SO darling!
• Sixlets or some kind of candy spheres to place on top of the cones.
• Cake – crumb coated and frosted.
• Parchment paper.
• Wilton 1M piping tip & buttercream.

How to make them:

1. Carefully saw off the back of the ice cream cone so that it can lay more flat against the side of the cake.
2. Melt the chocolate in the microwave for 1 minute and stir. Dip the cone in the melted chocolate (the open end only) and then in the sprinkles. Place on a parchment paper sheet to dry.
3. Frost the cake, then press on the cone on the side of the cake, spaced out evenly.
4. Pipe on a buttercream swirl with the 1M tip, starting at the open end of the cone, then end about an inch up. Add on a sixlet on top of the swirl, and sprinkles around. Repeat.

The rest of the cake:

• To achieve the green and purple hues, I used Wilton gel colors.
• For the black spheres on top, I was originally going to use black gumballs, but I didn’t have enough of them, so I opted for rolling black fondant into circles.
• For the sprinkles on top and around, I used a mix I created. But this one is similar.
• For the swirls on top, I used the Ateco 826 – it’s one of my favorites!

That’s it! I can’t wait to see what you create using this design that I LOVE so very much! Halloween cakes are so fun to make, and this one is no exception! As always, if you create something inspired by my bakes, I’d love to see it!

Make sure to tag @BakingwithBlondie #bakingwithblondie on Instagram.

As always, happy caking!

xo, Mandy