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the way i make mine i find to be easier. i follow all the directions on the box but instead of the cone upside down i place them rightside up in a cupcake pan. i fill the cone up to about 3/4's of the way and bake them for 20 mins. moving them can be difficult so i take my time getting them into the oven so they dont tip over. i let them cool and then create a hole in the middle of them and fill it with icing and then ice the top of the cupcakes with a different flavor. it turns out to be kind of like a drumstick cupcake.
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Just finished making the Ice Cream Cone Cakes and they came out perfect. I did what the directions said, 1 heaping tablespoon of cake mix but I added 1 teaspoon also. I didn't try putting the cake mix in the cones this time but may try that on the next batch. So excited to take these to a birthday party tomorrow.
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After reading several reviews, here is what I did. 1. Made the cupcakes without the cones. Cooking the cone makes the cone tough and chewy. 2. Took some 9oz paper Dixie cups and cut about 1/2" off the top. 3. Filled each cone about half way with M&Ms. 4. After the cupcakes had completely cooled, I coated the top of a cupcake with icing and turn it upside down on the top of the cone and then finished icing the cupcake. 5. Set inside the Dixie cup for stability. They came out perfect.
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I love these cupcakes now, as much as I did when I was a kid, and that was a long time ago! I have made them for my daughter's birthday several times and they have always been a hit. There is one thing that I do different, I put the batter into the cone and bake them upright in a muffin pan. It works every time!!!
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Unfortunately, I have to give this recipe a very low rating. I was making these for my children and their cousins for the 4th of July. I won't make this recipe again. I thought it was strange to bake these cupcakes with the cone upside down in the batter. I've now read other recipes that fill the cone with batter right-side up - after pitching most of my cupcakes in the garbage because the cupcake didn't stick to the cone and either fell out or became top-heavy and tipped over. I'll try this recipe again because I'm sure it will work by filling the cones and baking them upright. It's too bad I wasted all that time, money, and effort. Better luck next time!
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These are the best treats!! they are my favorite..after reading some reveiws i see that a lot of people have trouble keeping the cones standing...we put them in a 9x13 pan and form aluminum foil around them to keep them standing
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These were a BIG hit in my daughters class when she was in pre school and i have been making them for her class ever since.... she is in 2nd grade now!
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I made these last night for my daughter's bday party at school and this morning the cones were collapsing b/c of the weight of the cake and frosting. The cone also felt like cardboard so I trashed them all. I too was worried about transporting them, but I read another review where they used egg cartons--genius! I think I'll try standing the cones upright in the oven next time. I was going to give this recipe a bad review but after reading other reviews, I may try this again, someday.
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I tried my first batch which was six of them. I filled at least 3/4 to the top. They came out great. To have them not tilt over, I wrapped foil around the bottom of the cones, and baked in a muffin pan.
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My mom started making these for us 20 years ago. I loved them then and still do now.