We All Scream For This "Melting Ice Cream Cone" Cake

Ingredients

Confetti cake:
Spray for lubricant cake pan-based flour,
1 1/2 cup (3 sticks), insulated butter, soft
2 1/2 cup of granular sugar
5 eggs, room temperature
1 spoon of vanilla squeeze
All the purposes of 3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup all milk, at room temperature
1 cup of cake rainbow splashes of confetti
Buttercream Thanksgiving:
1 pound (4 sticks), insulated butter, soft
2 pound of halo sugar
Clear 1 spoon vanilla extract
1/2 1/3 Cup heavy cream
Lender gel food color
Pink Ganache:
White Chocolate 6 Wins, Kitty (See Cookie's Note)
1/3 cup heavy cream
Pink gel food color
Ice cream cone cake pops and gatherings:
Safe Cake Charger
2 to 4 spoons of saucecream sugar
Thanksgiving in 1 for ice
1/2 cups big and small cake rainbow confetti shade

Directions

Optional equipment: 2 pipe pocket spatula or bench scraper, cake turntable (optional)) with four 8-inch round cake, cake-making tool (optional), half-inch round tube tips (standard baking tube 806), cake Offset Rack (Optional), 1 Lollipop

For confetti cakes: 350 degree F.-lubricants with flour-based spray-back Preheat and put one side in the oven for four-inch-inch cake-cake pan.

In the bowl of an electric mixer, cream butter and granular sugar light and fluffy, up to 3 minutes. Mix well after each other, add egg one at a time. Match vanilla squeeze

Flour the flour, baking powder and salt. Add the flour mixture of the butter mixture alternately with the milk into three additives; Start and finish with the flour Mix at low speed until the dough is smooth and thoroughly combined. Fold in the confetti splashes.

Bake the cakes for 25 to 35 minutes or until the cakes spring back when pressed in their centers. Leave to cool for 10 minutes. Switch off on refrigerated shelves. Allow to cool completely.

Take the cake with a large jagged knife or cake leveling tool. Transfer the cake shreds into a bowl and place them with plastic foil. Reserve them for later use.

For the buttercream sugar: The butter and confectioners sugar along with low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed too high and whip up light in color. Turn out the blender and add the vanilla extract and 1/3 cup heavy cream. Beat again until the sugar is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or cut.

Remove two thirds of the white sugar from the mixing bowl and transfer to a separate bowl; Cover with a damp cloth to prevent the tire from drying out. Tint the remaining sugar with the lavender gel food color. Add a little at a time until you reach the desired color intensity. Transfer the lavender syrup to an armored bag equipped with a decoration tip with a 1/2-inch round opening (normal bale 806). Transfer half of the reserved white sugar onto a tube bag equipped with a tip with a 1/2-inch round hole (normal bubble tube 806).

Use the remaining white sugar to fill the cake layers and apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to make even the most succulent. Place the cake in the refrigerator to cool until the sugar is firm, about 30 minutes. You will leave a little frosting and this should be reserved for future use.

After the crumb layer is well cooled, use the piping bags with white and lavender tires to apply alternating colors of the tire around the sides of the cake. Make the lines bold and even. With a cake record player is recommended as it makes this work easier.

Place a bench scraper or icing icing smoothly vertically on the side of the matt cake. Carefully scrape some of the sugars in a single motion until strips are revealed. You may need to make several passes before the tire is the same. After each use, wipe off the scraper. Irritate to the top of the cake and make it as flat as possible. Transfer the cake to the fridge to cool while you prepare the pink ganache.

For the pink ganache: Place the chocolate and cream in a microwave-safe bowl. Heat at 100 percent power for 30 seconds and then stir until completely melted and smooth. Add pink food color a little at a time until the desired hue is achieved.

Remove the cake from the refrigerator. At this point, the cake should be firm enough to reach a cake stand with a spatula; Do this now if desired Use a spoon to drift some of the ganache to the center of the cake and avoid the edges. Use a spoon to gently press the pooled ganache over the edges of the cake to create a dripping effect. Reserve the unused Ganache.

For the ice cream cone cake Pop and montage: Crumble the reserved cake shreds with your fingers. Transfer the crumbs into a large bowl and add 2 tablespoons of the reserved butter cream. Mix until thoroughly combined. The mixture should hold together when pressed into the palm of the hand. If it is too friable, add more butter cream 1 tablespoon at a time until the correct consistency is reached.

Pack two handfuls of the mixture into a ball the size of a shovel of ice (you can measure the ball against the sugar cone to measure). Roll until the outside is as smooth as possible. Pack more of the mixture into the sugar cones and place a lollipop in the middle. Thread the ball onto the lollipop and push it onto the top of the sugar cones. Use a spoon to cover the ball with the remaining pink ganache. When the ganache is solid, re-atat in 10-second intervals in the microwave until smooth and pourable. Allow the excess ganache to fall into the bowl.

Twist the ice cream on the head and place it in a small angle in the cake. Pour more Ganache over the ball portion, if necessary, to make it opaque. Cover the ice-ball part with sprinkles. Use a mixture of large and small confetti sprinkles to decorate the top edge and bottom edge of the cake.

Cook's Note

Tips for Success: Avoid the use of white chocolate chips for the ganache. Chips often contain stabilizers to help them keep their shape when baking. That is, they do not melt as smoothly as they are heated. Instead, use white chocolate baking sticks and chop them finely so they melt evenly. You can find them in the bakery next to the chocolate pieces. When using the bench scraper to the cake strip level, it can have multiple passes to achieve a smooth appearance. If you are having difficulty achieving an even result, warm your bank scraper or cake smoother in hot water and wipe it dry before using it again. The warm metal will slightly melt the surface of the butter cream and create a smoother finish. The Ice Cream Cake Pop Ball can be immersed in ganache 2 to 3 times for maximum coverage before placing it on the cake. Be sure that all excess ganache fall into the bowl before using a second coat. If you turn the ice cream to put in the cake, the ball can separate from the cone. You can hold the ball with one finger while you apply it to the cake. Any blemishes can be covered with more ganache once the ice cream is anchored onto the cake.