How to Make Delicious Cake Cones

{UPDATE} Chocoley went out of business in 2020, so I put chocolate alternatives in the supplies list! I’ve been enjoying seeing these super cute cake cones on Instagram, and I was inspired to make some yummy chocolate and vanilla cake cones with chocolates. The cake cones are a perfect alternative to a cake, cupcakes, or cake pops. You can be creative as much as you want with the cake cones because the options are endless!

Chocolate & Vanilla Cake Cones

My cake cones are yellow cake with real white chocolate buttercream and chocolate buttercream with the addition of strawberries, cherries, chocolate barks, and chocolate coconut & caramel balls. An alternative to baking the cake in the cones is to mix baked cake with some buttercream and stuff them in the cake cones. Click here to see the video.

What you will need:

• Chocolates (The chocolates can be found at the grocery store such as Ghirardelli. They need to be for candy making or dipping)
• Waffle Cones (Such as regular or chocolate Joy Co waffle cones)
• Cake or Cake mix of your choice
• Buttercream of your choice
• Fruit (Strawberries, cherries, or fruit of your choosing)
• Sprinkles
• Edible Gold leaf
• Piping Bags
• Piping tips (I used a 1M tip)
• Cake Cones Stand
• Chocolate Ball Mold

Instructions:

1. Set the oven to 350 degrees or as called in your recipe.
2. Pour 2 Tablespoons of cake mix into the waffle cones. (I had to use a little bit more than 2 Tablespoons for the waffle cones but use your judgment.)
3. Put the waffle cones in the cake cones stand and set them on a cookie rack.
4. Bake them for 10-15 minutes. The time is much less than a regular cake recipe because there are only two tablespoons of cake mix. You’d have to keep an eye on them to make sure they won’t burn! Bake less or more if needed.
5. Make your preferred buttercreams. For the white chocolate buttercream, I used this exact recipe and incorporated white chocolate. For chocolate buttercream, I used this recipe.
6. Melt the chocolates using their instructions and dip your fruits (cherries and strawberries) in the dark and white chocolates. Set them aside to firm up on wax paper.
7. To make coconut chocolate balls, I put chocolate in the mold and made sure to cover all of the molds. I refrigerated the mold for 5 minutes and put coconut balls in the molds. I covered the balls with the remaining chocolates and put the mold in the fridge for another 5 minutes.
8. To make dark and white chocolate barks, I melted them and then spread the chocolate on a baking sheet with wax paper. I added some sprinkles while they were still warm, then put the baking sheet in the fridge for 5 minutes. Crack the hard barks into pieces of your preference.
9. Pipe the buttercream on the waffle cake cones.
10. Adorn the cake cones with the dipped fruit, chocolate balls, and barks on the buttercream. I put the cake cones in the fridge for 5 minutes to firm the buttercream a little bit more before adding the rest of the items. Add more cake decorations such as edible gold leaf or edible glitter as you wish.
11. Enjoy your delicious dark and white chocolate waffle cake cones!

My family and I really enjoyed eating these yummy treats. The chocolates were so GOOD. I also used their dark chocolate to create ganache for the drips and dipped cherries on my husband’s birthday cake!

Please let me know if you have any questions in the comments! I hope you will try them and definitely tag my Instagram, so I can see them!

Chocoley sent me a few products to try out in exchange for a blog post. All of the opinions are 100% my own. I only work with brands that I will use in my own baking goods.

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