Be sure not to press all the way through.ĩ. If you do not have this tool, you may use a ruler and the back edge of a paring knife to make a waffle imprint on the fondant. Use the waffle or quilting stamp to create a waffle pattern on the fondant. Roll out enough tan colored fondant to cover the cone, about 1/4 to 1/8 inches thick.Ĩ. Lightly dust your work surface with a bit of cornstarch to prevent from sticking.
Chill iced cakes in the refrigerator until icing sets a bit, about 10-15 minutes.ħ. Using an off-set spatula, ice the sides and tops of the cakes with a thin layer of buttercream.Ħ. Using the template, cut out the cake with a serrated or paring knife.ĥ. Since this design works in three pieces, cut template into different sections for the cone and two scoops.Ĥ. Trim sheet cake so that it is flat and will accommodate the template.ģ.
Download the template and print on cardstock or paper.Ģ. – brown gel food coloring – vodka or clear alcoholġ. – colored fondant, tan and two bright colors for the scoops + cone, plus extra colors for toppings Ingredients: – 1 sheet cake, baked (I recommend using a nice butter cake or pound cake.
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