Heat oven to 180C/160C fan/gas 4.
Sit the cones in a muffin tin to hold
Put the butter, flour, custard powder,
vanilla, sugar and eggs in a large mixing
bowl. Beat together with an electric
whisk until smooth. If you have nimblefingered
little helpers, hand round pairs
of teaspoons and set them to work
filling the cones. If you’re making them
yourself, spoon the cake batter into a
food bag or disposable piping bag, snip
off the end to give you a wide hole, then
pipe into the cones, filling them ¾ full –
this will enable you to get the batter
right to the bottom.
Bake the cone cakes, still in the muffin
tin, for 30 mins until a skewer poked into
the centre of the cake comes out clean.
Leave to cool.
To decorate the cakes, beat the butter
until smooth, then add the icing sugar
and vanilla, and beat again until well
mixed. Put into a piping bag fitted with
a big star nozzle, then pipe icing on top
of each cake as you would a cupcake.
Decorate with sprinkles, cherries, drizzles
of sauce – whatever you like.