How to Make a Cupcake Cone

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How to Make a Cupcake Cone from CelebraTORI by Tori SpellingYummy, stress-free cupcake cones are great because they don’t melt on a hot day—and they can be placed in regular glasses instead of a cone. From Tori Spelling’s CelebraTORI: Unleashing Your Inner Party Planner to Entertain Friends and Family.

Make sure you have some sort of plan for how to keep the finished cones standing. I used an upside-down wire basket to display them. You can also just put them in regular glasses.

1. Bake your favorite cake. I like to make a nine-inch red velvet cake. If you’re short on time, use a mix from a box. Why not? When the cake is done, let it cool completely.

2. In a bowl, mush the cake with cream cheese or icing. Keep adding the cream cheese until the consistency is moldable, but not gooey. You’re going to want to be able to form balls that stick together well.

3. Put the cake/icing mixture in the freezer until it firms up a bit—about an hour. You don’t want it too hard, just firm enough, again, that it will be easy to mold.

4. Now roll the mushy cake into balls, press them firmly onto old-fashioned ice cream cones.

5. Frost with regular icing.

You can get more tips like Tori’s, plus helpful lifestyle advice, parenting info, and recipes in the Tips on Life & Love newsletter.


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One of the premier body language experts in the country, Tonya Reiman is a Fox News Channel contributor and has appeared on Good Morning America, Today, Inside Edition, and Extra, among other television programs. She has contributed to dozens of publications, including The New York Times, Cosmopolitan, USA TODAY, Glamour, Time, and The Wall Street Journal. The author of The Power of Body Language, she lives with her family on Long Island, New York.

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