Ice Cream Cone Drip Cake

Ingredients Needed:

• 2 – Celebakes Cake Mixes
  • Additional ingredients needed for cake mix
    • 2-2/3 Cup Water (divided)
    • 2/3 cup Vegetable Oil (divided)
• 3.5lb Celebakes White Buttercream Icing
• 28oz of Celebakes White Fondant
• 6 ounces of Celebakes Bright White Melting Wafers
• 2 ounces Heavy Cream
• 1 – Ice Cream Cone of choice
• Food Color Gel of Choice
  • Pictured: Celebakes Sky Blue Food Color Gel
• Sprinkles of Choice
  • Pictured: Rainbow Jimmies, Pastel Pearls, & Gold Dragees

Tools Needed:

• 3 – 8” Round Cake Pans
• 1 – Muffin Pan
• Cake Board
• Cake Turn Table
• Angled Spatula
• Scraper Rolling Pin
• Silicone Mat
• Tipless Bags
• Fondant Smoother
• Paring Knife

Directions:

Preheat oven to 325°F.  Grease and flour your baking pans (1 cavity of your muffin pan and 3-8” round cake pans).

Prepare 2 packages of Celebakes White Cake Mix, following directions on back of bag. 

Pour about 3 tablespoons of batter into 1 cavity of your muffin pan.  Divide remaining batter into 3 – 8” cake pans. 

Bake 8” cakes for 30-35 minutes and the muffin pan for 25-30 minutes.  Bake until toothpick inserted in center comes out clean.  Leave to cool for 10-15 minutes before removing from pan.  Cool cakes completely. 

Stack cakes on top of cake board, add filling if desired.  Once stacked, crumb coat cake using Celebakes Buttercream Icing and a spatula or scraper.  Place in fridge for at least 30 minutes to firm up.  Once firm, coat the cake in a thicker layer of Celebakes Buttercream Icing.

Roll out 28 ounces of white fondant on a silicone mat to about 1/8” thick, approximately 19 inches in diameter for covering your stacked cake.  Drape the piece over the cake and smooth, using a fondant smother.  Use a paring knife to cut off any excess. 

Place your cooled cupcake onto your cake, using Celebakes Buttercream Icing, where you would like the ice cream cone to be.  Pipe additional Buttercream Icing around the cupcake to make it look like a scoop of ice cream. Put into fridge for 2 hours.

Once your cake has been in the fridge for about 2 hours, you start the drip mixture. Place 6 oz of Celebakes Bright White Melting Wafers and 2 oz of heavy cream in a bowl. Microwave in 30 second intervals until the mixture is completely smooth.   Add in Celebakes Food Color Gel and stir. Place mixture into a tipless bag.

Start on the side of your cake, angling the tipless bag so the mixture drips over the sides.  Once the sides are complete, fill in the top of your cake as well as covering your scoop of “ice cream” cupcake.  Place the ice cream cone on top of your “ice cream” cupcake while the chocolate is still wet.

Lastly, use sprinkles to decorate to your cake to your liking.