Directions

Step One: Make the Cake Batter

1. Preheat oven to 350 degrees

2. Place all ingredients in mixing bowl and mix on medium speed until incorporated

3. Note: You really just dump it all in…semi-scratch cakes are super easy and not finicky at all.

Bake in the Silicone Mold

1. Fill each cavity of the silicone molds with 75-80 grams of batter.

2. Place molds in the oven and bake at 350 F for 22-25 minutes. *Note I do not grease the molds.

3. Allow cakes to cool completely before removing from mold. Note: chilled or semi-frozen is better for clean removal.

Optional: Add Filling

1. If you’d like to add filling, my favorites are lemon curd, raspberry, and salted caramel.

2. Make your filling/s of choice.

3. Use a small object to gently poke two holes in the center of each cake. If needed, you can watch my video here for guidance. I prefer to use the end of a pastry piping tip.

4. Fill a piping bag with your filling of choice, then pipe the filling into each hole of the cakes.

5. Note: If adding filling, make sure it does not drip into your melted chocolate during the next step. You can either chill the cakes for a few minutes until the filling firms up, or gently wipe away any excess filling before dipping.

Melt Your Chocolate

1. Clean your mold and dry thoroughly.

2. In the microwave, melt the white chocolate wafers in 30 second increments, stirring between each heating session.

3. Once fully melted, portion your white chocolate into 2 separate bowls.

4. To the first bowl, add a drop or two of pink, oil based food coloring to create the ice cream color. Stir well. Continue to add food coloring until desired color is achieved.

5. To the second bowl, add a small drop of brown, oil based food coloring to create a light tan color for the cone. Stir well. Continue to add food coloring until desired color is achieved.

Dip Your Cakes into the Chocolate

1. Tip: Allow the melted candy coating to cool slightly before pouring into the mold cavities. If the coating is too warm, the colors may run together. A slightly thicker coating makes it easier to create a defined ice cream and cone.

2. Fill half of one end of each mold cavity ¼ full with melted pink chocolate.

3. Fill the other end of each mold cavity ¼ full with melted tan chocolate. Note: the pink and tan colors should touch in the middle of each mold cavity.

4. Use a spoon or small spatula to spread the coating evenly but do not blend colors together. Keep the center seam as clean and sharp as possible.

5. Place each mini cake back into its corresponding cavity and gently press into the melted candy coating. Transfer the mold to the refrigerator for 10–15 minutes, or until the coating is firm.

6. Carefully remove the mini cakes from the mold.

Decorate Your Mini “Ice Cream” Cakes

1. Reheat the tan chocolate, if necessary.

2. Transfer the melted tan chocolate to a piping bag and snip a very small opening. Pipe/drizzle a criss cross design on the tan portion of the mini cake to resemble the cone of an ice cream.

3. Then reheat the pink chocolate, if necessary.

4. Transfer the melted pink chocolate to a piping bag and snip a small opening. Pipe a thin line where the pink and tan coatings meet to create the ice cream border. Note: I like to let my chocolate thicken a bit and pipe “dots” to appear more like the edge of an ice cream cone.

5. Heat the dark chocolate chips using the same method as the white chocolate.

6. Transfer the melted dark chocolate to a piping bag and snip a small opening. Drizzle over the top of the pink portion of your mini cakes to create a “hot fudge” effect.

7. Immediately top the “hot fudge” with sprinkles of choice.

Add the Popsicle Stick and Package

1. Insert a popsicle stick into the “cone end” of each mini “ice cream” cake.

2. Package as desired. Please see this video for reference. All packaging links are below the video.