Once in a while I’ll see a cute photo of what I think is an ice cream cone and really it’s a cone filled with cake! So when I saw the cupcake ice cream cone pan I just had to buy it so I could test it out. I wanted to see what was so special about this pan. It’s a rectangular cake pan with an insert to hold 12 ice cream cones. Could you do without? Maybe, but you’d have to be careful when moving them around so they do not tip over AND be sure there are no large vibrations throughout the home while it’s baking. So if you live by train tracks, an airport or just have loud kids in the home I’d suggest buying the pan.I was curious if there was anything special I needed to do with these cones. And there really isn’t anything extra for prep work. You do need to take a nonstick spray and lightly spray the pan and insert, otherwise your ice cream cone could stick to the pan. But that’s really the only special step.Since it’s the 4th of July I decided to use Pillsbury Stars & Strips batter mix. I prepared the batter just as the box suggested, then poured the batter into the ice cream cones till they were about 3/4 full. I think next time I would do a little fuller so I could have a nice dome on the cones.I baked them at the temperature required by the box but ended up leaning towards the high end of the time allotted for cupcakes. When it is time to remove them from the oven, you’ll want to use both hands. Then they’ll need to cool for about a half hour before you can ice them.The icing is where you can get creative. I used a knife and spread the icing on, but you could use a piping bag and pipe on frosting for a design. Then I sprinkled festive sprinkles on top.This was a very easy dessert/treat to make for the kids. And the best part is….there are no wrappers! The kids eat the whole thing so there’s nothing to throw out. These would be perfect for picnics, potlucks or any get together with little ones.
Here’s some links to items I used today –
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