Ingredients
- Butter
- for greasing pans
- Flour
- for dusting pans
- 1 box white cake mix
- mixed according to package directions
- Red food coloring
- 1 conical sugar ice cream cone
- 3 cans chocolate frosting
- 1 (8-inch) wooden skewer
- 1 tube marzipan
- Confectioners sugar", "2 tablespoons light corn syrup", "Colored sugar crystals", "Decorative candies
Instructions
- Grease and flour 1 (9-inch) round baking pan and 1 (9-inch) square baking pan.
- Prepare the cake mix according to package directions, adding a few drops of red food coloring to batter.
- Remove cakes from pans and cool completely on wire racks.
- Trim the tops of each cake to make them an even thickness.
- Cut a 5-inch, 3 1/2-inch, 2 1/2-inch, and a 2-inch circle from the square cake layer.
- Press the cutter straight into the cake without twisting.
- Twisting can cause the cake to be uneven.
- Remove the scraps and use them to fill the ice cream cone.
- Pack the scraps firmly into the ice cream cone.
- Drape a cake stand with black fabric.
- Place 3 pieces of waxed paper around the edges of the stand, leaving an open space in the middle.
- Place the large round cake in the center of the stand, on the waxed paper.
- The waxed paper will prevent the cake stand from getting dirty while making the cake.
- Ice the cake with the chocolate frosting.
- Place the 5-inch circle in the center of the cake.
- Ice the top completely.
- Place the 3 1/2-inch cake in the center of the 5-inch cake.
- Ice the top completely.
- Place the 2 1/2-inch cake on top of the 3 1/2-inch cake and ice the top.
- Place the 2-inch cake on top of the 3 1/2-inch cake and ice the top.
- Insert 1 end of the skewer into the cake stuffed ice cream cone.
- Press the other end of the skewer through the center of the cake layers to stabilize the cake and attach the ice cream cone.
- Fit a pastry bag with a flat, thick tip.
- Alternately, use a resealable plastic bag and snip off 1 corner.
- Fill the bag with the remaining frosting.
- Pipe icing onto the cake from the 5-inch layer, up to the tip of the cone.
- Using this method, pipe icing all around the cake.
- Don't worry if everything is covered.
- Once the icing is roughly piped on, holding the tip of the ice cream cone, spread it evenly on the cake with a spatula.
- To make the hat band: Cut a 2-inch piece of marzipan off the tube.
- Dust a work surface with confectioners' sugar.
- Place a few drops of food coloring on the marzipan and knead with your hand until desired color is reached.
- Roll out the marzipan, dusting the surface with confectioners' sugar as necessary to prevent sticking.
- Roll out to a 17-inch long rectangle that is about 1/8-inch thick.
- Cut into a 16-inch long by 1-inch wide strip.
- Brush the strip lightly with corn syrup.
- Sprinkle with colored sugar crystals.
- Set aside to dry for 15 minutes.
- Use extra marzipan for another purpose.
- Wrap the hatband around the 5-inch cake.
- Decorate the cake with candy.
- Hold the cake still with a spatula and gently pull out the waxed paper.
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