If you've never had cone cakes (cupcakes baked in ice cream cones), the first question that may come to mind is "Do they get soggy?" It makes sense, you're pouring liquid batter into a cone, which takes time to bake. Isn't the cone going to turn to mush?
The answer is no, especially if you follow our simple instructions.
Cones are made to hold ice cream, which is also a liquid. They hold up well! The same holds true for cone cakes.
Below are our tips to ensure perfect, soggy-free cone cakes.
1. Preheat the oven so the cones can go in as soon as you fill them with batter.
2. Don't overfill (see fill line below) because cake pouring over the side will surround that portion of the cone which will become soggy.
3. Cool on a cooling rack. This is a very important step! Heat and humidity needs to escape from under our holders. If you skip this step, the bottoms of the cones will become soggy.
4. Cool completely. The cone will crisp in the cooling process.
5. Don't place cone cakes in a covered container for storage. We leave them on the counter, or in an open container (no lid) for up to 3 days. If they are completely covered, humidity will build up from the moisture in the cake and it'll get absorbed by the cones making them...you guessed it...soggy.
Follow these steps and you'll end up with perfectly crisp cone cakes! As for taste? They are a splendid combination of a moderately crisp cone with delicious spongy cake - a great marriage of flavors and textures. Enjoy!
Shop here for our holders to make cone cake baking even easier!