I’m sure you’ve seen versions of this cake scattered through all corners of the internet. This cutie was originally materialized by the fabulous Katherine Sabbath, a pastry icon from Sydney, Australia. So, when I was asked to make an ice cream-themed cake, I knew this baby needed to happen.
This was a confetti cake layered with vanilla buttercream. The same buttercream tinted a pale mint green graced the outside of the cake while a hot pink white chocolate ganache was poured over the top for the melting effect. The ice cream cone topper was a cake ball (cake crumbs mixed with frosting rolled into a ball and chilled) dipped in candy melts which held the sugar cone in place. More ganache covered the ice cream scoop, and summery sequin sprinkles topped it all off.
I don’t know which was cuter: the fun melty cake or the darling mini scoop cupcakes. These cupcakes might be my new go-to summer party contribution. They are by far the easiest cupcakes I’ve ever put together.
To get that fresh-scooped ice cream look, I colored a few batches of vanilla buttercream: pale pink for strawberry and mint green with chocolate cookie crumbs for mint chocolate chip. I left one plain for good old vanilla ice cream. I didn’t add additional flavoring, but feel free to flavor the buttercream to match the flavor of ice cream.
Normally I take my buttercream out of the fridge to soften for a few hours before I need to pipe or spread it, but this time I scooped the solid, chilled buttercream as I would scoop ice cream. This technique created the perfect little scoops. I used a serrated knife to cut down some sugar cones to top a few of the cupcakes. And, of course, I finished them with sprinkles. I chose gold cupcake liners to mimic the look of a cone without being too busy.
I love how fun and versatile this cake is, and how perfect it is for summer socials. Cheers to more ice cream, more cake, and lots and lots of sprinkles.