Colourful cones

Quick marshmallow cones

• wooden skewers
• marshmallow cones
• Jelly Tots
• butter icing (page 8)
• small round sweets
• hundreds and thousands
• Flake chocolate, broken into pieces
• white chocolate
• chopped nuts of choice
• small sweets
• different coloured chocolate (page 8)
• apricot sweets
• milk chocolate
• bubblegum balls

1. As you complete the cones, arrange them on a polystyrene block covered in wrapping paper of your choice. Make sure you insert the skewers so there is enough skewer at the base to support the cone when it is upright.

MARSHMALLOW CONE 1

1. Insert a wooden skewer through a marshmallow cone so the tip of the skewer just sticks out of the marshmallow layer. Place a Jelly Tot on the tip of the skewer.

MARSHMALLOW CONE 2

1. Insert a wooden skewer into a marshmallow cone. Fit a piping bag with a large star nozzle and pipe swirls of butter icing to resemble soft serve ice cream. Place a round sweet on top, to resemble a cherry.

MARSHMALLOW CONE 3

1. Insert a wooden skewer into a marshmallow cone. Fit a piping bag with a large star nozzle and pipe swirls of butter icing to resemble soft serve ice cream. Sprinkle with hundreds and thousands and insert a piece of Flake.

MARSHMALLOW CONE 4

1. Insert a wooden skewer into a marshmallow cone. Melt some white chocolate in the microwave and dip the top of the cone in the chocolate. Set aside until it hardens

MARSHMALLOW CONE 5

1. Insert a wooden skewer into a marshmallow cone. Melt white chocolate in the microwave and dip the marshmallow topping into it. Hold it upside down to allow the excess chocolate to drip off. Dip it into hundreds and thousands. Set aside until the chocolate hardens.

MARSHMALLOW CONE 6

1. Insert a wooden skewer into a marshmallow cone. Melt white chocolate in the microwave and dip the marshmallow topping into it. Hold it upside down to allow the excess chocolate to drip off. Dip it into a bowl of small sweets. Set aside until the chocolate hardens.

MARSHMALLOW CONE 7

1. Insert a wooden skewer into a marshmallow cone. Melt white chocolate in the microwave. Use a teaspoon to drizzle the melted chocolate around the rim of the cone. Roll the wet section in hundreds and thousands. Set aside until the chocolate hardens.

MARSHMALLOW CONE 8

1. Melt pink chocolate in the microwave. Dip the top of the marshmallow cone into the melted chocolate and then into hundreds and thousands. Place the cone upside down on wax paper until the chocolate hardens.

MARSHMALLOW CONE 9

1. Scoop out some marshmallow filling to create a hollow, then insert a wooden skewer into a marshmallow cone. Melt white chocolate in the microwave. Dip one side of an apricot sweet into the chocolate and place it, chocolate side down, into the hollowed-out cone. Set aside until the chocolate hardens. Melt the white chocolate again if necessary and dip the other side of the apricot sweet into it. Hold the cone upside down to allow the excess chocolate to drip off. Set aside until the chocolate hardens. Melt milk chocolate and pour some over the dipped apricot sweet. Top with a round red sweet and sprinkle with hundreds and thousands before the chocolate hardens.

MARSHMALLOW CONE 10

1. Scoop out some of the marshmallow filling to create a hollow in the cone. Insert a wooden skewer through the cone so the tip sticks out of the top. Thread two bubblegum balls onto the skewer, pushing the first one down to make space for the next (trim a piece off the base of the second bubblegum ball so it rests flat on top of the first one).

Neon cone hats

• rainbow vermicelli
• coloured chocolate (page 8)
• 10 ice-cream cones

1. Place the rainbow vermicelli in a bowl.
2. Melt different colours of chocolate in the microwave (choose bright colours for these cones). Dip the open end of the cone into the melted chocolate and allow the excess to drip off. Dip the cone into the vermicelli before the chocolate sets.
3. Place on wax paper and set aside until the chocolate hardens.

MAKES 10

Ice cream biscuits

• 10 Marie biscuits
• white and pink butter icing (page 8)
• 10 wafer biscuits
• 10 chocolate balls

1. Spread a Marie biscuit with white butter icing. Cut a wafer biscuit into a triangle. Place the wafer biscuit on the iced Marie biscuit so that the broad side is in the centre of the biscuit.
2. Fill a piping bag with pink butter icing and use a star nozzle to pipe ‘soft serve’ ice cream. Place a small chocolate ball on the top of the ice cream.

MAKES 10

Drizzled marshmallows

• 10 lollipop sticks
• 10 marshmallows
• milk chocolate
• hundreds and thousands
• chocolate balls

1. Insert the lollipop stick into the marshmallow.
2. Melt the chocolate in the microwave. Spoon some melted chocolate over the marshmallow so it runs down the sides.
3. Sprinkle with hundreds and thousands and top with a chocolate ball. Set aside until the chocolate hardens.

MAKES 10

Ice cream surprise

• small plastic bowls or glasses
• vanilla ice cream
• hundreds and thousands (or rainbow vermicelli)
• small plastic toys

1. Half-fill the plastic bowls with vanilla ice cream. Add a washed and dried plastic toy and top up with more ice cream. Decorate with hundreds and thousands or rainbow vermicelli and place in the freezer until needed.

Tip: You can use sweets instead of a toy, but remember to warn the children that there is a hidden surprise in the ice cream so that they don’t accidentally swallow or choke on the plastic toy or sweet.

Coconut ice cones

• 1 quantity coconut ice (page 8)
• cream-coloured chocolate (page 8)
• chocolate balls
• edible pearl glitter

1. Prepare the coconut ice as per the recipe, in three pastel colours. Use a cookie cutter to cut ice cream shapes from the set coconut ice.
2. Melt cream-coloured chocolate in the microwave and dip the ‘cone’ section into it. Allow the excess chocolate to drip off and place the coconut ice cone on wax paper until the chocolate has set.
3. Place a little melted chocolate on the tip of the ice cream and add a chocolate ball. Set aside until the chocolate hardens. Brush the chocolate ball with pearl glitter.

MAKES 10

Choc chip Milo ice cream

• brightly coloured chocolate (page 8)
• vanilla ice cream
• Milo powder
• small plastic glasses or bowls

1. Melt the coloured chocolate in the microwave and pour it onto a sheet of wax paper so that it forms a thin layer. Set aside until the chocolate has hardened completely, then break it into small pieces.
2. Mix the ice cream and Milo powder together. Add some chocolate ‘chips’ and spoon the ice cream mixture into clear plastic glasses or bowls. Place in the freezer until needed. Sprinkle more chocolate chips over the top just before serving.

Pastel coconut ice squares

• ¹⁄₂ quantity coconut ice (page 8)
• glacé icing (page 8)
• 10 ice cream-shaped sweets

1. Prepare the coconut ice in three pastel shades. When set, cut the coconut ice into blocks (± 3 × 5 cm), or any other shape you choose.
2. Use the glacé icing to attach ice cream-shaped sweets to the coconut ice squares. Set aside until the icing hardens.

MAKES 10

Jelly ice cream lollipops

• purple fondant
• 10 flat lollipops
• jelly ice-cream sweets
• royal icing (page 8)

1. Roll out the purple fondant and cut 20 circles the same size as the lollipops. Using two circles per lollipop, attach them to either side, pressing the edges together to enclose the lollipop in fondant.
2. Using royal icing, attach a jelly ice-cream sweet to the centre of the lollipop. Set aside until the icing and fondant hardens.

MAKES 10

Rice Krispies ‘ice cream’ sticks

• 1 quantity Rice Krispies squares mixture (page 8)
• milk chocolate
• 10 ice cream sticks
• green sugar

1. Prepare the Rice Krispies mixture according to the recipe. Turn out onto wax paper and flatten to about 1.5 cm thick. Allow to set. Cut equal sized rectangles out of the Rice Krispies mixture. You should have 20 blocks.
2. Melt the chocolate in the microwave. Spread some melted chocolate over a block and place the ice cream stick on top. Place a second Rice Krispies block over the ice cream stick and set aside until the chocolate hardens.
3. Trim the blocks to round off the top edge so it resembles an ice cream on a stick.
4. Melt the chocolate again if necessary and dip the ‘ice cream’ into the melted chocolate until it is covered completely. Hold it upside down so the excess chocolate can drip off. Place on wax paper and sprinkle over the green sugar, to resemble mint flakes.
5. Set aside until the chocolate hardens.

MAKES 10