You’re looking at day two of our Rainbow Week series. Click here to start on day one.
Welcome back to work (for many of you); we hope you had a great holiday! Rainbow Week continues here on DinnerCakes, and today I’ll be sharing rainbow cake cones.
Cake cones are ice cream cones filled with cake. My mom used to make them for me when I was little. It’s a fun twist on a traditional cake, and if you scoop ice cream on top instead of frosting, it’s perfect for dessert lovers who enjoy cake and ice cream. Cake cones also lend themselves particularly well to rainbow cake.
Yesterday Edwin recommended using standard food drops or fondant coloring gels. I divided yellow cake batter into small bowls and used about 1/4 teaspoon of Betty Crocker classic food coloring gels, stirring as little as possible.
I used a small spoon to pour one spoonful of each color batter into the cones. Because the cones are small, it’s easier to get an even layer of color, by moving the spoon from front to back, than it is with a large cake pan. Fill your cones about 2/3 full.
To cook the cake cones, set the cones inside a muffin pan to keep them from falling over. For half of my cones, I made cream cheese frosting and added a few drops of food gel for color. I left the other half frosting-free so that I could scoop ice cream on top. I would recommend serving your cake cones with ice cream scoops. As you might imagine, I enjoy my cake with ice cream, but I also think it tastes better. The cake cones with frosting instead of ice cream is just a little too dry for me.
The yellow cake recipe that I used is from my Williams-Sonoma Desserts book. I will admit that I enjoyed the taste of Edwin’s rainbow cake using a gold cake recipe more than my yellow cake (yum!), but either gold or yellow will work well. Enjoy!
If you don’t have the Williams-Sonoma “Desserts” book, I would recommend this recipe available online by Martha Stewart for a basic yellow butter cake, adapted from “Martha Stewart’s Baking Handbook.” It is very similar to the one I used.
You may also use a box yellow cake mix if you’re so inclined. Though I will add that Edwin has said, “Every time a DinnerCakes reader makes cake from a box a piece of me dies inside.” So, do with that what you will, readers!
I recommend using an ice cream of your choice instead of frosting the cake cones, but for half of my cones I used cream cheese frosting. It doesn’t take much food gel to color the frosting; I separated the frosting into small bowls and used about 3 to 5 drops of food coloring gel. I put the frosting in a small ziploc bag and cut off the tip to create a makeshift pastry bag. For a good recipe that won’t make an obscene amount of frosting, check out this one from Anna at Cookie Madness. For a frosting that’s a little flashier, Edwin recommends this Coconut Cream Cheese recipe from 101 Cookbooks.
In case you missed Edwin’s detailed instructions on “How To Make Your Own Rainbow Cake” earlier in the week, please check it out for very useful tips and advice.