This is really an easy and fun project for the kids to do too. I started out with a flat bottom ice-cream cone wafer. Flat bottom, because I wanted to end up with a cake that looked like McDonald's Vanilla Cone, and also because it would be less of a hassle to bake.
I used my favourite chocolate cupcake recipe and poured it into the cups. I used the muffin tray to help hold the cones evenly separated. With the recipe, I was able to make 18 cones.
Next, I made a perfect buttercream for this weather: Swiss Meringue Buttercream.
I discovered this recipe while looking for a better buttercream recipe, and this was the result. Swiss Meringue, because of the way it cooks the egg whites, creates a buttercream that holds well in our hot and humid weather, and yet has a silky, creamy texture - much like a soft, creamy marshmallow. *dreamy sigh*
Instead of posting up the how-to, here's a video of how simple it is to make:
Although the ratio for the eggwhite:sugar:butter is 1:2:3, I actually used 70g egg white (from 2 eggs), 125g sugar and 200g butter.
After the cake was cooled, I covered the top with the cream and then piped the soft-swirl look on the cones...
Happy Children's Day, young and young-at-heart! =)
ETA (2 March 2012):
I made this again, on my Girl's request that I make it for her Birthday.
Instead of using the SMBC, I just used a plain meringue frosting. The frosting held up better and was much easier to pipe. I used about 1:1 amount of eggwhite to sugar, and added vanilla for the white cones and added strawberry emluco for the pink ones. :)
|The Meringue frosting kept better and was better received by the kids. It tasted like marshmallow. ;)|
|I used these baskets, and sewed fishing lines across to hold the cones apart. It also stabilised the cones so that I could carry it to school.|
|I used another basket to cover the bottom basket, and taped the sides to secure. The blue baskets were later used to elevate the cones for display.|