Traditional recipes

Vanilla Cake Cones

Vanilla Cake Cones


Alter the icing flavor by adding 1 tablespoon cooled melted chocolate or jam, or 1 teaspoon flavored essence.

Mug Cakes by Mima Sinclair © 2014 Kyle Books, and the photographs © Tara Fisher. No images may be used, in print or electronically, without written consent from the publisher.


For the cake:

  • 2 Tablespoons butter
  • 1 medium egg
  • 1 Tablespoon 2-percent milk
  • 2 Teaspoons vanilla extract
  • 3 Tablespoons superfine sugar
  • 4 Tablespoons all-purpose flour
  • ¼ Teaspoon baking powder
  • Pinch of salt
  • small flat-bottomed wafer ice cream cones, optional

For the frosting:

  • 4 Tablespoons softened butter
  • 6 Tablespoons confectioners sugar
  • ¼ Teaspoon vanilla extract
  • 1 Teaspoon colored sprinkles
  • 1 Tablespoon strawberry sauce
  • 2 chocolate flake candy bars, halved

Recipe Summary

  • 2 large egg whites
  • Pinch of salt
  • 3/4 cup confectioners' sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1 tablespoon vegetable oil, or nonstick cooking spray, for iron

In the bowl of an electric mixer, beat egg whites until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.

Heat iron over medium heat, and brush lightly with oil, or spray with nonstick spray away from heat. Place a heaping tablespoon of batter on iron a third of the way in from the hinge. Close iron, and press tightly together. Scrape away excess batter with a knife. Cook one side for 45 seconds, then flip iron and cook another 45 seconds, or until golden. Adjust heat as necessary. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool store in an airtight container.

Recipe Summary

  • 1 vanilla bean, split
  • 1 cup butter
  • 1 cup packed dark brown sugar
  • 1 cup egg whites
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 ¼ cups all-purpose flour

Scrape vanilla bean seeds into a small saucepan over medium heat add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl add flour and beat until batter is smooth.

Preheat a waffle cone maker according to manufacturer's instructions.

Pour batter into the preheated waffle maker and cook according to instructions.

Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

No-Mixer Vanilla Cake With Tangy Cream Cheese Frosting

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

This vanilla cake doesn’t skimp on the butter, sugar, or eggs—and that’s part of what makes it so delicious. The other big part is the “dissolved sugar method,” a technique that comes from Shirley Corriher’s brilliant baking book, Bakewise. The sugar is dissolved with hot liquid (in this case, that’s milk), which makes for a fine-crumbed, extremely plush cake. It also means you don’t need any sort of electric mixer or special equipment to make it. For the best texture (and to prevent sinking), you really do have to buy cake flour for this recipe. It’s also best to measure the flour by weight, using a scale. If that’s not an option, use a light hand and spoon it into your measuring cup, then use a knife to level off.

Even if you’re having only a small celebration (often the case these days), this cake keeps well in the fridge for several days. You can also easily halve the recipe—just use 3 large egg yolks and 2 large eggs and halve everything else.

The fruit powder, while optional, adds a bright tartness to the frosting. If you can’t find freeze-dried raspberry or strawberry powder, you can buy freeze-dried fruit and grind about ⅓ cup (10 g) in a food processor or spice mill for the amount of powder you’ll need for this recipe. Jam would also make a good substitute!

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


My daughter and I just made this cake for her 15th birthday and it turned out beautifully! We modified it slightly, as she wanted a vanilla cake with vanilla icing. This is how we assembled ours: We filled the cake with the vanilla custard buttercream, frosting the 1st, 2nd, and 3rd layers with it. Then, we added the top layer of cake and frosted the entire top and sides with our regular vanilla buttercream frosting. After this, we attached the half-cones all around the cake and topped each with the vanilla custard buttercream. We sprinkled multi-colored sprinkles atop of each piped "scoop" of vanilla buttercream "ice cream". The cake was gorgeous! There are a couple of notes I wanted to add, which may help others with the vanilla buttercream. We made the custard the night before and let it cool overnight in the refrigerator. Then, we placed it in the freezer for 10 minutes, just prior to adding it to COOL (not soft, room-temperature) butter. We made sure that the butter was cool and the custard was very, very cold. Using the whisk attachment on our hand-mixer, my daughter whisked the butter while I added the custard, one tablespoon at a time, until all of the custard was mixed in. In this way, nothing curdled or turned into scrambled eggs. We just ended up with a delicious, light and creamy custard buttercream. One other note regarding the cones: we were wondering how we would be able to cut the cones in half, without having them crumble. Luckily, after baking them with moist cake mix inside and then placing them in a plastic zip-lock bag overnight, they softened up and were very easy to cut in half. We had no problems at all with the cones. One thing that we did do, in order to keep the cones from browning too much when baking them, was to wrap some aluminum foil around each, as they baked in the oven. Good luck to all who try this complicated recipe. It is well worth the effort and I will definitely make it again!

your site might be down I see no recipe. Just this sign.

I made this cake for my son's 9th birthday this weekend. The cake itself was great, like a pound cake almost. I was very nervous about the frosting. I've never made custard before and I am sure that I overcooked it. I didn't understand what I was supposed to strain and retain based on the directions (not very clear for the less-experienced). I ended up chilling a glob of sweet scrambled eggs, but the buttercream base turned out nice and I followed someone's suggestion here to temper before combining. It seemed that instantly my "custard" came back to life and the frosting came together nicely. Initially it tasted like PURE butter so I added some confectioners sugar and a little more vanilla so the taste would be more familiar. It looked great and my son was soooo surprised by the cake. It was hands-down one of the best cakes I've ever made and it was fun to make! I should have let the cake warm up a little before cutting it because the icing cracked on the first few slices, but once it sat in the 80+ degree 4th of July sun it started to separate and I could see some of my scrambled egg in the icing. Not sure what I did wrong there, but I will definitely be trying the frosting again. I warned the party-goers that the cake and icing had 9 sticks of butter and 3 cups of whole milk, so it was NOT low calorie. Although it was super rich people came back for another slice. I think the cones were the biggest hit, next time I'll just make cones and pipe the icing on them.

I am a pastry chef. I made this cake for my son's 15th birthday. It was WONDERFUL. It is a very rich cake. I read all of the reviews & was prepared to do damamge control on the buttercream. You must use the whisk attachment. I beat COOL, not room temp butter & added 2 Tablespoons of sifted cornstarch as a binder to the butter, after creaming. Then, I added VERY COLD custard a Tablespoon at a time on a slower speed & gradually increaded the custard until a slow steady stream as I increased the speed. It was delicious. I did make an extra half batch of the buttercream. I made the frosting again w/o addiding the additional cornstarch & it turned out great but the butter must be cool & the custard VERY cold. If it is a hot or humid day, add the cornstarch to be safe. About the high butter content, that is what a true custard buttercream is supposed to be made with. A true buttercream, custard, cooked or regular is supposed to be rich w/ high amounts of butter. This is a cake for very experience bakers.

The cake is delicious.I would never make the frosting again.Didn't have choc wafers so I uses oreos. Too rich,and it curdles at the drop of a hat.I would make something else.Cute cake,people thought it came from a bakery!

I made this cake for a 13 year old's birthday. The cake looked great and tasted pretty good, but read on before you try it. I think the design and look of the cake is brilliant, but the execution is fraught with potential problems (as you can see from the other reviews.) I also believe this cake was way too rich for a child or teenage birthday party. If I make it again, I will make a different type of cake but still use the butter cream frosting again. All my workarounds to avert disaster resulted in a very messy kitchen. The look is great, but in a Taste vs. Effort benefit analysis the recipe, as it is now, does not add up.

This cake was. interesting. I had great hopes for this based on previous reviews however I didn't fine the buttercream to be as great as it should have been. The cake totally fell apart after assembly, but it did taste ok.

I just finished making this cake for my 8 year old's birthday. The cake part seems kind of dense and the custard base was a disaster. I have a lot of experience making custard for pastry cream but two tries with this recipe and each time it curdled into scrambled eggs. I ended up making my standard custard recipe to mix into the butter and that worked okay. It is a fantastic presentation, but something seems wrong with the custard part.

I haven't made this cake yet, but read the recipe and the reviews. For those of you who had problems with the buttercream, this might help. Before you add the cold custard to the whipped butter, gently stir a little of the butter into the custard with a wisk to lighten the custard, then slowly add the custard mixture into the remaining butter mixture. That should prevent it from lumping up. There is too much contrast in the consistencies of the custard and the whipped butter especially since there is no sugar mixed in with the butter to give it structure. Also if your kitchen is very warm your butter may be too soft. It should be soft and light but still firm enough to hold it's shape like firm whipped cream. Hope this helps.

I think this recipe is cursed for me. Was planning just to make the cones as individual servings. Cake all fine. Attempted to make custard for frosting - got scrambled egg. Second attempt got as far as making the frosting - and it curdled. Managed to get it mostly to come together by adding icing sugar but eventually gave up. Third attempt at frosting, used regular buttercream recipe, worked great, piped perfectly, looked amazing. Then, all I had to do was transfer the tray of cakes to the fridge, at which point I lost my balance and dropped the whole lot on the floor. nnnnnnnnnngggggggggggghhhhhhhhhhhh. I will eat the salvaged part of the wreckage myself, but I certainly can't serve it to anyone. Will stick to regular cupcakes in future.

My husband and I made this for our son's second birthday. It was fabulous. There were a few slight glitches, including having to concoct another full batch of the custard buttercream as the first time there wasn't enough. It was a slippery, slightly lopsided and decadent dessert that our son loved. Hope to make it again someday as the custard buttercream is so worth the taste experience.

I made this cake last year for my sons birthday. It was delicious. the skill level is definitely a person who is comfortable with baking and decorating. The butter cream is what rocks it. i have made many variations on it. i was always a fan of an italian meringue style butter cream but the custard butter cream is great for a special occasion item.

I made this cake last August for my childs 4th birthday and it was wonderful. The icing is extremely rich but very good. I did not have a problem with the icing's consistency. I agree with another reviewer and will increase the icing by 1/4 to get better coverage on the cake.

This review is for the buttercream only. I made 24 cupcakes in ice cream cones with a different cake recipe, but I used this buttercream to get the right "look" for my cones. I was really nervous after reading the reviews, but I have to say, the buttercream was fantastic! It was not too buttery in taste. In fact, I don't normally even like buttercream, but this was very, very good. The tablespoon of vanilla gave it the perfect taste, and the chocolate recipe was good too. It absolutely looked just like soft-serve ice cream when I piped it out with the large star shaped tip. And I needed just about the full recipe of frosting to decorate 24 cones, just FYI. I followed the recipe precisely, cooking to 175 degrees. I chilled the custard for about three hours before continuing. I had no problem mixing the custard with the butter. My only "problem" was figuring out how to transport these lovely cones to the preschool potluck! Next time, I'll make the cake since it would be easier to transport!

After reading the previous reviews, I was nervous to make the frosting as written but had mentally committed to making this cake for my oldest child's third birthday. I decided to make it with a traditional buttercream frosting and found a recipe in The Cake Bible. It still had a ton of butter, but I knew it would turn out and it did. I 1 and 1/2⟭ the recipe and followed all the other instructions for this cake the same (mixed some of it with chocolate and some with the cookies). It turned out great and gots lots of ooohs and aaahs from all the parents. I will definitely make again.

I made this cake for my sixteenth birthday. As I am not particularly skillful at piping frosting, my swirls turned out more like blobs and everyone was repulsed when I told them there were six sticks of butter in the frosting. The cookie filling was the highlight.

My 8 year old Granddaughter saw the photo of this cake in my Gourmet magazine and asked me to bake one for her birthday party. I made one today to test the recipe prior to next weeks party and it tasted terrible. My husband told me he thought it tasted like a glob of lard and I agreed with him. We couldn't even finish our small slices. I threw the whole cake into the trash. I followed this recipe to the letter but the cake was oily and the frosting tasted like pure butter. I wonder if anyone at Gourmet magazine actually made this cake and tasted it prior to publishing in the August 07 issue. I found it to be a waste of expensive ingredients.

I made this using the do ahead tips and it was great. I should have let the icing come up closer to room temperature, so it would have been easier to spread, but it was fine if thick the way I did it. I think variations on the basic idea are in our future. For example, the middle cookies and cream layer I would replace with crushed wafer cones and buttercream. I also might try dark, light and white chocolate to make several flavors of frosting I think the chocolate stiffens the frosting slightly and that is better for the design. Finally, I might make cupcakes in waffle bowls and frost them with the custard in vanilla and chocolate peaks. Perhaps because of my using chilled frosting, I had to ration it pretty closely to cover everything. If I were doing it again the make ahead way, I would increase the recipe by a fourth (that makes an even dozen eggs and two pounds of butter, but this is a special occasion dessert anyway.

We made this cake for our daughter's first birthday. It turned out perfectly and was a huge hit at the party. We actually served almost 30 people (it was quite rich but not too sweet). It is a very involved recipe and actually my husband, mother-in-law and myself all participated for a successful end result. It was very special!

I tried making this cake without the cones for an adult's birthday. The cake turned out great I used the excess batter to make a few cupcakes. The icing started out great, too. The custard base looked great, just like the kind I use for rich ice creams. The butter looked perfect, light and fluffy, after some beating in my mixer. But when I added the cold custard, things started to go wrong. No matter how much I beat the mixture, it did not firm up very much. I tried spreading it on my cake layers, but it was so greasy it kept sliding around. It literally looked like pure butter. I had to toss the whole cake b/c it became so greasy, I couldn't even scrape the icing off to put my own icing on. It was just too greasy. What happened? This seemed like a great recipe, and I am assuming I did something wrong. Anyone have any hints? I have never had this happen before, and I've made all sorts of cooked frostings.

I tried making this recipe (with the cones) for an adult's b-day. Cake was great-- I used the extra batter to make a few cupcakes. But when I made the frosting, it turned into a greasy mess. Custard base looked great-- just like when I make a custard base for ice cream. Butter looked light and fluffy before I added the cold custard. But then, everything went wrong. When I tried to spread the icing on the cake, it seemed like pure butter and wouldn't adhere. I eventually had to toss the whole thing since the cake got so greasy I couldn't put any other icing on it either. Big waste of ingredients!! But this seemed like a great recipe-- can't figure out where I went wrong. Please advise. Iɽ love to try again, but it's a lot of ingredients to risk wasting.

Vanilla Cake Pan Cake

Whether you’re after a yummy vanilla cake or simply in need of a quick and easy dessert, this vanilla version of the classic cake pan cake won't disappoint. Its moist, fork-tender texture and rich vanilla flavor are sure to make this a favorite for any occasion.


  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup + 2 tablespoons (198g) water
  • 1/2 cup (99g) vegetable oil
  • 3/4 cup (149g) granulated sugar
  • 4 1/2 teaspoons (21g) cider or white vinegar
  • 1 tablespoon (14g) vanilla extract
  • 1/2 teaspoon almond extract
  • 4 tablespoons (57g) butter, regular or vegan, at room temperature
  • 2 1/2 cups (283g) confectioners' sugar, sifted if lumpy
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • about 2 tablespoons (about 28g) water


Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.

To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain.

Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.

To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain.

Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.

Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.

Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Vanilla Cake Pan Cake.

Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, and salt in a greased 8&Prime square (or round&hellipI prefer the round, but I&rsquove made this in both) baking pan.

Make 3 depressions in the dry ingredients &ndash two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one.

Pour water over the entire thing and mix until smooth.

Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!

If you&rsquore more of a chocolate fan, check out our Chocolate Crazy Cake recipe!

How to Make this Homemade Vanilla Cake Recipe

This vanilla cake recipe is the one I use as the basis for all of my white/yellow cake based recipes.

I’ve changed up the liquid, the butter and/or sugars, etc. to create different flavours. Some require more experimentation than others though.

It does require expertise and experimentation though, so don’t make changes to a recipe unless you’re confident it will work out. It’s always best to ask if you’re not sure!

That being said, you can use regular milk instead of buttermilk in this cake recipe if you prefer something sweeter with less of a tang to it.

Gather the ingredients. Let all the ingredients come to room temperature. Preheat the oven to 350 F.

Combine sugar, flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.

With the mixer on the lowest speed, add the butter one chunk at a time, and blend until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.

Add vanilla extract and, with the mixer on low, slowly pour in the milk. Stop and scrape, and mix for another minute.

Add the first egg, and mix on medium-low until incorporated add the second egg and do the same. Mix until fluffy, about 30 seconds, then scrape down the bowl.

Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles. Transfer pans to the oven.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached. (You can start testing at 30 minutes because it's better to check too soon than to overbake.) The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.

Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan turn the cakes out onto the racks and cool for at least 1 hour before frosting.​

  • For the best vanilla flavor, use pure vanilla extract. It costs more than the imitation extract but is especially important for vanilla-flavored baked goods.
  • To make it easy to remove the cooled cakes from the pans, line the bottoms with buttered parchment paper cut to fit the pan before adding the batter.

Why Didn't the Cake Rise?

If you notice that your cakes are not rising, it's likely that you're not using fresh baking powder. Baking powder loses its potency quickly, and your cake won't rise properly if it's too old. If it's been more than six months since you bought the baking powder in your pantry, replace it. And if you don't know how long it's been, replace it anyway. One easy way to never forget: Write the date you open it on the lid.

Why Isn't the Cake Fluffy and Moist?

There are a few reasons why this cake may come out drier than expected. First, it's important that you bring the butter, eggs, and milk to room temperature before beginning the recipe. If they are too cold, the batter won't form an emulsion, and your cake won't be light and fluffy. Then, make sure you don't overmix the batter follow the recipe's instructions for mixing times. Finally, an overbaked cake will be dry, so check it early. If your oven tends to run hot, consider using an oven thermometer to better monitor all of your baked goods.

Which Frosting Is Best for This Vanilla Cake?

Buttercream frosting is a natural choice for vanilla cake. It's the most common type of frosting, and there are many delicious recipes to explore. At its most basic, buttercream frosting is made with butter, a fat such as shortening, confectioners' sugar, egg white, and vanilla extract. It works wonderfully for layered cakes and can be colored or flavored to fit any occasion.

What's the Best Way to Frost Layered Cakes?

Decorating your homemade cake is half the fun. Whether layered or not, always let the cake cool completely before frosting and be sure the icing is at room temperature. You will need about 5 cups of icing for a two-layer 9-inch round cake 4 cups for a single-layer 9 x 13-inch cake. For layers, it's best to level the cakes before frosting so you're working with flat tops. Then, apply a "crumb" layer to seal the cake crumbs, let that chill and set, and finish it off with the remaining frosting. You can also add a few fresh strawberries, some fun candies, or practice your piping skills to give the cake a special look.

Golden Vanilla Cake

This rich, butter-based cake is moist and tender, with a dense crumb structure. Close-grained and sturdy, it's perfect for stacking in layers and can be paired with any of the frostings you love: chocolate, vanilla, coconut, caramel.


  • 2 cups (397g) sugar, Baker's Special Sugar preferred
  • 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 12 tablespoons (170g) unsalted butter, softened
  • 1 1/2 cups (340g) milk, at room temperature
  • 1 tablespoon (14g) vanilla extract
  • 4 large eggs, at room temperature


Preheat the oven to 350°F. Lightly grease (but don't flour) the bottom only of your choice of pan(s): one 9" x 13" pan, two 9" round cake pans, three 8" round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.

In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.

Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.

Perfect your technique

Vanilla cupcakes and chocolate frosting: a classic combo

Scrape the bottom and sides of the mixing bowl.

With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.

Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.

After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.

Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. The batter weighs 48 ounces if you're using a scale to measure out your layers, each 9" layer should weigh 24 ounces each 8" layer needs 16 ounces of batter. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.

Bake for 35-40 minutes for a 9" x 13" pan 30-35 minutes for 9" layers 24-27 minutes for 8" layers, or 23 to 25 minutes for cupcakes.

The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

Remove the cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.

Microphone Cake Cones

Preheat the oven to 350 degrees . Prepare the cake mix according to box directions. Line two 24-cup mini-muffin tins with liners and fill each with 1 tbsp. batter. (Save any leftover batter for another use.) Bake until set, rotating the pans halfway through, about 12 minutes. Let cool slightly, then remove from the pans and let cool completely. Discard the liners.

Mix the food coloring into the frosting until gray. Use a serrated knife to trim off the domed cupcake tops. Use an offset spatula or the back of a spoon to spread frosting around the inner rim of the cones to affix the cupcakes. Place 1 cake right side up into the cone and frost its top. Stick on a second, trimmed side down. Frost the top.

Working over a bowl, coat the cupcakes in the dragees. With a toothpick, poke a hole in the bottom of a cone and insert a licorice piece. Repeat with the remaining cones.