-
1
Grease and flour 1 (9-inch) round baking pan and 1 (9-inch) square baking pan.
-
2
Prepare the cake mix according to package directions, adding a few drops of red food coloring to batter.
-
3
Remove cakes from pans and cool completely on wire racks.
-
4
Trim the tops of each cake to make them an even thickness.
-
5
Cut a 5-inch, 3 1/2-inch, 2 1/2-inch, and a 2-inch circle from the square cake layer.
-
6
Press the cutter straight into the cake without twisting.
-
7
Twisting can cause the cake to be uneven.
-
8
Remove the scraps and use them to fill the ice cream cone.
-
9
Pack the scraps firmly into the ice cream cone.
-
10
Drape a cake stand with black fabric.
-
11
Place 3 pieces of waxed paper around the edges of the stand, leaving an open space in the middle.
-
12
Place the large round cake in the center of the stand, on the waxed paper.
-
13
The waxed paper will prevent the cake stand from getting dirty while making the cake.
-
14
Ice the cake with the chocolate frosting.
-
15
Place the 5-inch circle in the center of the cake.
-
16
Ice the top completely.
-
17
Place the 3 1/2-inch cake in the center of the 5-inch cake.
-
18
Ice the top completely.
-
19
Place the 2 1/2-inch cake on top of the 3 1/2-inch cake and ice the top.
-
20
Place the 2-inch cake on top of the 3 1/2-inch cake and ice the top.
-
21
Insert 1 end of the skewer into the cake stuffed ice cream cone.
-
22
Press the other end of the skewer through the center of the cake layers to stabilize the cake and attach the ice cream cone.
-
23
Fit a pastry bag with a flat, thick tip.
-
24
Alternately, use a resealable plastic bag and snip off 1 corner.
-
25
Fill the bag with the remaining frosting.
-
26
Pipe icing onto the cake from the 5-inch layer, up to the tip of the cone.
-
27
Using this method, pipe icing all around the cake.
-
28
Don't worry if everything is covered.
-
29
Once the icing is roughly piped on, holding the tip of the ice cream cone, spread it evenly on the cake with a spatula.
-
30
To make the hat band: Cut a 2-inch piece of marzipan off the tube.
-
31
Dust a work surface with confectioners' sugar.
-
32
Place a few drops of food coloring on the marzipan and knead with your hand until desired color is reached.
-
33
Roll out the marzipan, dusting the surface with confectioners' sugar as necessary to prevent sticking.
-
34
Roll out to a 17-inch long rectangle that is about 1/8-inch thick.
-
35
Cut into a 16-inch long by 1-inch wide strip.
-
36
Brush the strip lightly with corn syrup.
-
37
Sprinkle with colored sugar crystals.
-
38
Set aside to dry for 15 minutes.
-
39
Use extra marzipan for another purpose.
-
40
Wrap the hatband around the 5-inch cake.
-
41
Decorate the cake with candy.
-
42
Hold the cake still with a spatula and gently pull out the waxed paper.
