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Great Cake Contest

Ice Cream Cone Duplicake!!
Santa Clara, CA
full star full star full star full star full star Rated by 20 members
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Lemon blueberry cake cone with a big scoop of ice cream. Serves 50-75 people. Can be scaled down for smaller parties, but leftovers disappear quickly!

  • Cone Base (3 6x3 round pans):
  • 4 1/2 c all purpose flour
  • 1 Tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 1 2/3 c sugar
  • 3 sticks softened unsalted butter
  • 5 xtr large eggs
  • 1 Tbsp lemon zest
  • 3 tsp vanilla extract
  • 1 1/2 c buttermilk
  • 3 c fresh or frozen blueberries
  • Cone Top (2 8x2 round pans):
  • 3 c all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 2/3 c sugar
  • 2 sticks softened unsalted butter
  • 3 xtr large eggs
  • 1 Tbsp lemon zest
  • 2 tsp vanilla extract
  • 1 c buttermilk
  • 2 c fresh or frozen blueberries
  • Ice Cream Scoop:
  • 3 qts ice cream
  • Frosting:
  • 3 8oz. cream cheese
  • 3 sticks unsalted butter
  • 12 c powdered sugar
  • 2 tsp vanilla extract
  1. Heat oven to 350C. Butter & flour three 6x3 round pans. Whisk flour, baking powder, & salt in a bowl. Using electric mixer, beat sugar & butter in a large bowl until light & fluffy. Beat in eggs one at a time, beating well after each addition. Beat in lemon zest & vanilla. Beat in dry ingredients in 3 additions alternating with buttermilk in 2 additions. Fold in blueberries & pour into pans. Bake 1hr or when toothpick inserted comes out clean.

  2. Butter and flour two 8x2 round pans. Repeat cake preparation directions in step one using Cake Cone Top ingredients. Bake 1hr. or until toothpick inserted comes out clean.

  3. Line the inside of a plastic or metal mixing bowl with plastic wrap. Make sure the bowl diameter is 8 inches (to match cake cone top size). Soften 1.5 quarts of ice cream and mix in a separate mixing bowl. Spread ice cream in plastic lined bowl. Place bowl in freezer for 15min. Soften another 1.5 quarts of ice cream and repeat previous directions. Spread into plastic lined bowl until completely filled. Place bowl in freezer until ready to use.

  4. Soften butter and cream cheese at room temperature. Cut 1 stick of butter and 1 stick of cream cheese into pieces in a large mixing bowl and cover with 4 cups of powdered sugar. Repeat with remaining butter, cream cheese, and powdered sugar. With electric mixer, beat well, adding vanilla extract. Keep beating until smooth spreadable consistency.

  5. Set aside 1 cup of frosting. Using wooden skewers, tint remaining frosting with brown and ivory gel food color until it resembles an ice cream cone color. Take 1/2 cup of colored frosting and using wooden skewers, tint the frosting a dark brown color. This will be used to write the happy birthday message on the cone. Transfer brown frosting into a piping bag with a #3 tip. Transfer white frosting into a plastic piping bag with no tip.

  6. Cut the tops off the three 6x3 round cakes to level. Cut off 1/3 of the top of one 8x2 round cake, such that the diameter of the cut piece is about 6in., same as the base cone diamter. Cut the top off the other 8x2 round cake to level.

  7. Sharpen on 1/2in. diameter wooden dowel (12in. in length). Set aside. Stack the three 6x3 round cakes on top of each other. Take the 8x2 round with 1/3 top cut off and turn upside down to stack, centered on the 6x3 round cakes. Stack the remaining 8x2 round cake on top. Find center of the cakes and pierce wooden dowel through cakes for stability. Trim cone base to slightly taper at the bottom, like an ice cream cone (optional).

  8. Frost entire cake with cone colored frosting. Place remaining frosting in a piping bag with a #7 tip. Using brown frosting, pipe happy birthday message on side of cone. Using cone colored frosting, pipe diagonal lines all around the cone base and around the cone top, but not on the message. Pipe across the diagonal lines to criss-cross and form a diamond pattern. Pipe line around base of cone. Pipe line around bottom of cone top.

  9. Replace tip with #18 tip. On top of cone, pipe sideways "s", interlocking to form a chain around top of cone. Repeat on top of base cone, underneath the top cone.

  10. When birthday celebrant is ready to blow out candles, take ice cream bowl from the freezer. Lift plastic wrap, partially unwrap, and place on top of ice cream cone cake. Completely remove plastic wrap. Snip nickel-size diameter on piping bag containing white frosting. Pipe along the bottom side of the ice cream scoop. Place candles on top of ice cream scoop and celebrate! Just prior to cake cutting, place ice cream scoop back into bowl.

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