hey there welcome back to another video if you aren't familiar with me
I'm Baker Bettie and I'm a professional baking instructor and welcome to my
channel now today I want to introduce you to a brand new baking instructor
that has just joined my team over at my online baking school her name is Erin
Martin and she is the owner of the amazing cake studio ECBG Cake Studio
now she is an incredible cake decorator and in this video today she's going to
be sharing with you how to make her signature cake cones which are cake pops
that are shaped like a little mini ice cream cone they are so adorable and very
easy to make they would be the perfect little party favor for any kind of
celebration but the reason we're sharing this with you today is because this is
in celebration of the launch of her new course so she is teaching courses over
on my online baking school and we just launched today a brand new cake course
and the course is called how to make the perfect birthday cake but really it's an
essential cake skill course so if you're a new cake baker or cake decorator this
course is going to teach you all of the essential skills so she's going over two
different flavors of cakes two different styles of buttercream frosting so she's
going to teach you both the really easy American buttercream and also the little
more difficult Italian meringue buttercream but that buttercream is
really going to elevate your cakes to the next level see she's teaching how to
level a cake how to stack and fill a cake had a crumb coat how to get a
really really smooth final coat and then lots of fun and easy decorating tips so
I'm going to leave the link for that course down in the description box now
we are offering a special introductory price that is available just this week
until July 2nd so if you do want to learn from Erin and let me tell you she
is an amazing instructor you want to grab that course this week and you will
have lifetime access to it so you can take it at your own pace whenever you
are ready okay so let's go ahead and dive in and
Erin show you how to make some cake cones hi I'm Erin Martin and I own ECBG
Cake Studio today I'm gonna show you how to make our signature cake cones
they're so cute for parties or for just a snack it's basically a cake pop with a
stick you can eat we're gonna start by melting our candy melts so I like to get
some fun colors today I'm gonna be using this light lavender color and white to
get a really nice light purple and then also these tiny ice cream cones they're
not too big they're the perfect size even for a party favor or just a snack
cake cones and cake pops are really great because you can just use the cake
scraps that you have on hand or anything that you cut off to level your cake we
can use that as well I love that because then it allows for zero waste in the
kitchen and to make sure that you're using everything that you have so I'm
using I baked off some of the extra cake that I had on hand from our recipe and
I'm using that you can also use your cake scraps so this is kind of like a
really flexible recipe so I'm going to put in about 1/2 and this is also
something that you can eyeball as well because we're not actually dealing with
anything that's altering the heat or the chemical makeup of the cake but you know
if you are somebody that likes frosting a little bit more add a little bit more
frosting I usually do maybe 20% in terms of like amount of cake to buttercream so
I'm literally just taking a scoop maybe that was a cup again it doesn't have to
be perfect you can definitely eyeball this and now I'm just gonna mix it
together so the buttercream is gonna help the cake kind of form a dough like
consistency and bind it together which is what we want
I've had some customers asked me after they've taken a bite of a cake pop or a
cake cone is this cake raw because it is kind of like that soft
consistency and no it's not raw you just kind of use your already baked cake
the buttercream does kind of give it that like doughy gooey texture but I think
that's kind of what the appeal of a cake a cake cone is and a cake pop I'm just
adding a little bit more based on how it's looking so you can kind of see I'm
gonna stop it and show you you can kind of see it's forming almost like a dough
it's kind of all clumping together and it's becoming a little bit mushy almost
like a cookie dough consistency is what we're going for so now that I've gotten
my dough formed I'm gonna use my purple scoop to scoop a level amount and scoop
it right into my hand so then I'm going to roll it into a into a cone shape with
my hand kind of like you were making a snake so that the top is still round to
give us that ice cream like scoop and then the tail is going to fit snug into
the cone so I'm gonna do that with my entire bowl until they're all done so
I've been melting my candy melts at 30-second increments this is really
important because this these candy melts are kind of finicky so if you overheat
them we're done it's over because they actually like crystallized because it's
more so of a candy coating than an actual chocolate so I'm just being very
careful in microwaving them I'm microwaving them for 30 seconds stirring
in between each increment and so basically when you stir the mixture is
already warm enough that it will help melt itself so I'm gonna do maybe
another 30 seconds and that's probably all we need because as I stir these big
chunks will break up and melt down it's a really pretty light purple I love it
so my candy melts are ready this ended up being about two and a half minutes
don't need to go any more than that and again thirty-second increments so you
want it to be this real flowy nice consistency if you heat it up
too quickly it will be almost more like a frosting it'll be like a clump City
and you don't want that it won't flow well and it won't they will not dip well
so that's half honestly half the battle with cake pops or cake cones is this
darn chocolates but this is looking really good so I've got my cones ready
these are the absolute cutest things in the entire world they're they're tiny
and I love them what I like to do is I like to actually dip the tail in the
chocolate first and so that way it sticks and it's not gonna go anywhere
that's gonna harden up to make sure that we are not gonna lose our dough when we
dip it in I'm actually also going to put this in the fridge now just to kind of
solidify that and make sure it's nice and stable these don't have to go in the
fridge for too long maybe 10 minutes so the cake cones have a chance to solidify
just a little bit so they're stable enough to dip because we are going to be
turning them upside down I will show you that now I like to give my chocolate a
little stir first just to make sure that it's still nice and smooth and then I do
a quick dip a little bit of a jiggle and sort of jiggle off the excess
and it's great to have some access and and I also kind of gave it a spin to
kind of knock off that tail - it's okay to have a little bit of excess because
the drip down kind of makes it look like a melted ice cream cone and in order to
get that you just kind of give it a little shake at this point what I do is
I use what I've got on hand which is a styrofoam cake dummy I've poked holes in
it with one of my tips so that I can place the cake pop the cake cone in here
so that it will dry nice and upright I use these Sweetapolita sprinkles
on this one for instance you can use any sprinkles that you like but I love these
little balls to put on top to almost make it look like a cherry as if it was
the cherry on top of an ice cream cone and then I take the other type of
sprinkles and just kind of sprinkle them on I'm doing it on this sheet pan here
because it's gonna collect all the sprinkles and so that way we're not
making too big of a mess another great way to do it is to put the sprinkles in
a little container like this and then that way I'll show you one more time
kind of jiggling it around by jiggling it around you actually are almost
stirring around the candy melts to get them to that nice consistency so I'm
wiping off the excess seeing if we want to get some drip down
putting on the cherry and then I can sprinkle right over the container and
that way that helps with the mess too if you don't have Seraphim you could use
an egg carton for instance maybe turn it upside down and poke holes in the mounds
as long as the hole is I would say maybe a half inch in diameter that way they'll
be fully supported and they won't fall over so we'll just do two more
these are a really cute favor for birthday parties you can customize the
color and the sprinkles and so then that way they can kind of match your theme
which I love or kind of a favor for any party really these are gonna dry pretty
quickly we had them in the fridge so they are a little bit cold which is
going to help solidify the candy melts so once they're actually hard to the
touch you can remove them and line them on your baking sheet it's gonna be
beneficial for you to have what looks like more candy melts than necessary
because they need a good amount to be submerged in - thank you so much for
joining me on the cake cone tutorial I recently just launched a how to make the
perfect birthday cake online course which covers vanilla cake chocolate cake
American buttercream Italian buttercream all the recipes for those things and
also walks you through how to assemble and decorate your cake I provide links
for all of my favorite tools and equipment and I'll provide the link to
the course in the description box below I really hope to see you there