Sunday, October 3, 2010

Mini ice cream cones - trial run for Christmas

A recent trip to Farro Fresh in Lunn Ave Mt Wellington (Auckland) set me thinking about Christmas and what treats I would be making. Every year I make some of the old family favourites. However each year I try to make something new and exciting - these new dishes either become a "family favourite" to make an appearance at future Christmases and gatherings or they vanish never to be seen again.

Today I will tell you about one of the dishes that started formulating in my mind (more dishes to come later, I can't possibly tell you about it all today, there's not enough time).

Ever since I went to the cocktail party for the Next Woman of the Year awards, I have wanted to find miniature ice cream cones. And I found them at Farro. I purchased plain (which I used today) and black sesame seed, I recall they also had cones coated with white chocolate on the inside. As I wasn't sure what I was going to do with mine, I bought the plain ones, thinking I could chocolate coat the insides later if I wanted to. They come with pretty little silver paper cones to sit them in.

I really had trouble deciding, use papers on no papers. Just in case you're wondering the mini cones are standing in Wilton crystal clear cake pillars.

I decided I wanted to trial a savoury and a sweet dish for the cones for a possible appearance on the Christmas 2010 menu. As I'd recently made cheesecakes again in cupcake papers (like the ones I did for Christmas 2009) I thought cheesecake would be a good place to start. I'd purchased Lime curd on my trip to Farro as well mmmmmmmmmmm it's from Lavenders Green and I thought it would marry nicely with the cheesecake.

Knowing how ice cream cones go soggy, I thought I'd best break out my swanky Ghiardelli chocolate bar (yes more than 1kg) bought for me, thanks to Grandma Kiwicakes. I melted just a little and filled the inner tips, using a piping bag, then I thought, as I'd melted far to much, I may as well do a swirl around the inside for added taste.

I then piped in a good squirt of lime curd. And topped with cheesecake mixture. I had thought for this test run I would just use cheesecake mixture from the supermarket (Tararua), as I was short on time. I have to say I was pleasantly surprised, I thought it tasted really quite nice and I may not bother making my own Dec 24th, when I'll have enough other things to do.

At this stage I'll admit I had a lot of ideas running around my head for how the finished cones would look. I really wanted to trial the new Dark Silver Stars and Green Christmas tree edible glitter shapes I was convinced my idea for popping a small piece of candy floss on top would be the winner. WRONG!

The candy floss was a nightmare to get right, it is so incredibly hard, to place a piece of candy floss on top of a cone and have it look good. I am convinced food stylists must apply each sprinkle to any food using tweezers. Sadly for me time did not allow. I think I probably tried about 10 pieces of candy floss on the cone before I got anything photo worthy. As you try to shape candy floss, it just squishes into a mess, so you have to try to pull and fluff it, whilst trying to shape it ARGH - even trying to describe it is difficult. I also noted when you lifted the candy floss off the cone, the bluish mess on the cheescake below, of melted sugar was completely unappealing. (and I was visualing the steps I would take to eat the cone - I think I would lift the candy floss off and put it in my mouth, rather than put the cone to my mouth)

So it was on to piped cheesecake mixture. I felt the cheesecake mixture with the cone was a little too mono in colour for my taste. So I added a little pink colouring.

Then I tried a different style of piping with green trees

I think the winner for Christmas menu 2010 - yes it will be appearing as it's a taste sensation is......................

The silver papers although difficult to photograph on the cone really finish them off. Now I just need to work out how I will serve them on the table.


  1. Sandra, I LOVE your end result!!! I live just around the corner from Farrow, so might have to give these a go myself!

    Oh, and I know what you mean about working with candy floss, I have tried to use it on cupcakes, and it was a disaster. It doesn't seem to like air, or being touched, so no good to work with!!

    Thanks for the great ideas!!

    Maggie (from cupcake camp)

  2. Hi Maggie!. In hindsight, not sure why I even thought I could use candy floss, must have had something to do with seeing it used on a cupcake in a magazine. I should have known better. I'm glad I don't live around the corner from Farro, you'd never get me out of there.

  3. Hi Sandra,
    Another idea I have seen some little cones made up with cupcake mixture baked into them them, then some pudding of some description (so the cheesecake mixture would be great) and then topped with a swirled meringue (which really looked like ice cream)
    I found the link again see above
    Anyway just another idea for using your cones, which by the way look scrummy.


  4. These are adorable! And the best part is the glitter is edible. Plus the Ghiradelli is a huge plus.

  5. hi sandra, these look awesome! how did you serve them on the table in the end? thanks, danielle


Related Posts Plugin for WordPress, Blogger...