Sunday, 29 May 2011

Ice cream buns

I seen these in a magazine and had to give them a try. They were so easy, barely more tricky than standard buns with a buttercream swirl and look great! I took them to a barbecue which seemed the perfect venue.

I used my usual bun recipe with a slight twist. It made 10 cones.

4oz caster sugar
4oz self raising flour
4oz margarine
3 eggs
1 tsp vanilla flavouring
10 flat based ice cream cones
1 quantity buttercream
hundreds and thousands
4 flakes each cut into 3

1) Take each of the cones and set in a cupcake/muffin tin. Use strips of foil and scrunch around the base of the cone to help keep the cones upright.
2) Cream the sugar, vanilla and margarine until light and fluffy
3) Mix in the eggs one at a time
4) Mix in the flour
5) Fill each of the cones with batter until they are about one inch from the top

6) Bake at 180 C for around 20 minutes until well risen and springy to the touch

7) Allow to cool and decorate with swirls of buttercream, sprinkles and of course a flake.

Transporting them was a bit difficult as they're top heavy but I settled for wedging them into the tin and hoping for the best. A bit of cardboard with holes cut in it would be perfect but not sure if they exist...

I had been a bit worried that these would be more style than substance, as the base would only be cake and cone, but they got good reviews. They did confuse people a bit though :) Next time I'd maybe put a little batter, some jam and then the rest. I think if I but it right at the bottom it would burn.

I do fancy trying a few variations, maybe mint choc chip, with peppermint flavouring and chocolate chips. Also some honeycomb in the cake mix would give a crunchy texture. Any suggestions?


Sometimes the easiest things are just what you need. Fifteens aren't even baking, simply mixing and chilling but everyone seems to love them. I suppose it's the nostalgia from school dinners!

The recipe is quite simple:

15 Mashmallows cut into quarters
or 30g mini mashamllows
15 glace cherries halved
15 digestive biscuits
175g tube condensed milk
75g dessicated coconut

1) Crush the biscuits in the food processor or with a rolling pin
2) Add the mashmallows and glace cherries along with the biscuits to a large mixing bowl
3) Stir in the condensed milk, mixing well and adding a little milk if it's too dry
4) Form the dough into a log shape and roll in the cocunut. Your hands will get messy!
5) Wrap in cling film and chill for a few hours before slicing