Trim the tops of the cakes to make them
level. Stack the cakes on a cardboard
round, spreading buttercream between
each with an offset spatula. Set aside
½ cup buttercream in the refrigerator
for the ice cream scoop.Transfer the layer cake to a turntable.
Cover with a thin layer of buttercream
(this is the crumb coat). Refrigerate
until just set, 10 minutes. Cover with
more buttercream, smoothing it
with a bench scraper.Gently squeeze the ganache down the
sides of the cake to make drips, then
squeeze the remaining ganache over
the top; smooth with an offset spatula.
Melt the remaining ½ cup white
chocolate chips in the microwave.Hold the icing comb against the side
of the cake (with the grooves against
the frosting) and slowly rotate the
turntable to make grooves in the
buttercream. Freeze the cake
15 to 20 minutes.Meanwhile, make the ganache: Heat
the heavy cream until steaming, then
pour over 1 cup white chocolate chips.
Let sit for a minute, then stir until
smooth. Add a few drops of white food
coloring. Pour into a squeeze bottle.Tint 1 cup buttercream red. Transfer
to a piping bag. Pipe into every other
groove on the cake. Smooth with a bench
scraper, rotating the turntable (if it looks
messy, keep smoothing until the stripes
are clean). Freeze the cake 15 minutes.Dip the cone in the white chocolate,
then in sprinkles. Scoop the chilled
½ cup buttercream onto the cake
using an ice cream scoop. Insert a
lollipop stick into the scoop and cake;
use it to support the cone.The Melting Ice Cream Cone Cake
HOW TO MAKE
What You’ll Need
3 6-inch round cakes, cooled
6 cups vanilla buttercream
Red and white gel food coloring
⅓ cup heavy cream
1½ cups white chocolate chips
1 ice cream cone
Assorted sprinkles● 6- to 8-inch cardboard round
● Offset spatulas
● Cake turntable
● Bench scraper
● Icing comb with 1-inch grooves
● Piping bag
● Squeeze bottle
● Ice cream scoop
● Lollipop stickDecorate with more sprinkles around
the upside-down ice cream cone.123 4 5678instagram
specialPHOTOS AND STYLING: SOPHIE COATES.
OCTOBER 2020 ●FOOD NETWORK MAGAZINE 55
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