Cake in a cone!

Get the kids to help you make and decorate these fun and summery ice cream cone cakes

Ice cream cone cakes

Makes 10 Prep 15 mins Cook 30 mins 58p a cone 756 kcals, 47g fat, 29g sat. fat, 56g sugar

before icing

12 flat-bottomed ice cream cones 200g softened butter 200g plain flour 4 tbsp custard powder 1 tsp vanilla paste with seeds 200g golden caster sugar 2 large eggs, beaten TO DECORATE 350g butter, at room temperature 350g icing sugar, sifted 2 tsp vanilla extract sprinkles, wafers, chocolate, glacé

cherries, sauces – whatever you like!

1 Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.

2 Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimble-fingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full.

3 Bake the cone cakes, still in the muffin tin, for about 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool completely before decorating.

4 To decorate, beat the butter until smooth, then add the icing sugar and vanilla extract, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, glacé cherries, chocolate flakes and drizzles of sauce – anything you fancy!