Best 4 Prince And Princess Ice Cream Cones Recipes

PRINCE AND PRINCESS ICE CREAM CONES

Steps:

• Place ice cream scoops and M&M's on a waxed paper-lined baking sheet and freeze until ready to use., Combine frosting and food coloring(s) of your choice. To form the prince's crown, cut off the top ring of the cake cone, discard the bottom of the cone; set aside. Decorate both cones with icing and silver sugar pearls. Wraps strips of air head candies around a skewer to form ribbons on the princess' sugar cone. Secure with frosting., For hair, combine yellow food coloring and coconut. For princess' hair, braid yellow licorice strips into a single long braid. Tie off both ends with green licorice., Remove ice cream from freezer and place each scoop on a serving dish. On one scoop, add coconut hair and place prince's crown on top. On the other scoop, add coconut hair and princess' crown. Lay yellow braid just in front of the crown to form braids., Gently press frozen M&M's on for eyes. Add chocolate chip noses and heart-shaped sprinkles for mouths. Serve immediately.

SNOW CASTLE CAKE

Steps:

• Line 9-inch square pan with plastic wrap. Arrange cake slices on bottom and up sides of pan. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Whisk in 1 cup COOL WHIP until blended. Refrigerate 15 min.
• Pour gelatin mixture into cake-lined pan; cover with plastic wrap. Refrigerate 4 hours or until firm.
• Unmold dessert onto plate; remove plastic wrap. Frost dessert with remaining COOL WHIP. Decorate with ice cream cones and candies to resemble a castle as shown in photo.

CHOCOLATE PRINCESS CASTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of four 8-inch square pans with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 of the pans.
• Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cakes in freezer 45 minutes before cutting to reduce crumbs.
• Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1/3 cup frosting. Top with cake B; spread with 1/3 cup frosting. Top with cake C; spread with 1/3 cup chocolate frosting.
• Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon frosting. Cut third quarter into 2-inch square; place on center of cake stack. (Discard remaining cake, or reserve for another use.)
• Reserve 2 tablespoons frosting in resealable food-storage plastic bag. To seal crumbs, spread thin layer of frosting over layered cake, and refrigerate or freeze cake 30 to 60 minutes to set frosting. Spread remaining frosting over entire cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake.
• Dip edges of miniature cones into white decorating icing; sprinkle with blue sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing.
• Cut 1 wafer cookie in half crosswise. Cut tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire.
• Place peanut butter cup candies upside down on 4 corners near top of castle. To make turrets, add red jujube candies and gum balls to peanut butter candies with small amount of white icing. Add caramels to front of cake for parapets. Store loosely covered.

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.