Royal Wedding Mr Whippy Cakes

When deciding what to do for a Royal Weddings bake I wanted to combine my desire to bake something a bit kitsch and the fact that the Royal Wedding means we get a Bank Holiday. What’s the activity Brits stereotypically do on a Bank Holiday, apart from catching up with the DIY and watching Sound of Music? Head to the coast, no matter the weather, and eat Mr Whippys on a wind-whipped beach.

The last made I made Ice Cream Cupcakes was for my Birthday a few years back. Now I own a Wilton1M tip I decided to give these cakes another go. I’m still getting there with my piping technique. What you can’t see is the gaps at the back between the cone and the icing! By the time I make them again at the end of the month I’ll be better. I need to keep remembering to hold the tip at a 90° angle to the cake. Thank you to the people who have also given me the tip to add a small amount of milk to get the buttercream smoother when being piped. I think I got a bit overenthusiastic when beating the butter and sugar.

The best types of colours I find are the gel/paste colours as they don’t water down the icing and allow you to get the intense colours. The colour also intensifies once the icing is left to rest so be aware of this when your mixing it. Since I took the photos for this blog 2 hours ago the colours on the cakes are now very much vivid! The best tips I can give for the buttercream is to please use butter (products like Stork, Trex etc taste awful in buttercream) and whip it more that you think you need to. The more you whip it the whiter and fluffier it will become but don’t go too mad or, as you can see in the photos, while you have super fluffy icing the bubbles in the buttercream give rougher edges.

So what are you making and baking for the Royal Wedding?

Royal Wedding Mr Whippy Cakes
Makes 8-10 cakes

For the cakes
125g plain flour

125g caster sugar

125g softened butter

2 eggs

1 tsp vanilla extract

1.5 tsp baking powder

8 flat bottomed ice cream cones

for the icing
120g unsalted butter, softened

240g icing sugar

1 tsp vanilla extract

red & blue food colouring

2 Flakes, cut in 1/4

1) Preheat the oven to 180oc. Beat together the sugar, butter and eggs, then mix in the rest of the ingredients.

2) Line up the cones on a baking sheet. It does make it slightly easier if you put the cones in the cups of a bun pan or individual silicone cupcake liners.

3) Fill up the cones about 2/3 with cake mix. Don’t overfill or they erupt over the top. Bake in the oven for 15 min, or until they are golden and pass the skewer test. Allow to cool on a wire rack before icing.

4) Once the cakes have cooled beat together the butter and vanilla extract then gradually add the icing sugar. Beat until desired consistency. Split the icing in ¼. Colour one ¼ blue, another red and the remaining icing stays white. Spoon into a piping bag. You can either put all the icing in the bag together (like above) or make 4 individual piping bags and put them inside a bigger bag. Pipe the swirls on the cakes. Decorate with a flake. Leave for a few hours to allow the icing to set.



34 thoughts on “Royal Wedding Mr Whippy Cakes”

  • You will be trampled in a stampede of children when you serve these up. Agree with using all butter – I did a Wilton course which promotes using vegetable shortening with vanilla flavouring which I disagree with violently.

  • Just too cute for words! If my mum still has piping stuff when I get there, then I may well make these. I’m taking out cookie cutters to Cyprus: tiara/crown, solider complete with busby, and a wedding cake one. My dad and Imogen will have a great time decorating!

  • Hi I love love love these, perfect, makes me feel summery!
    ( I usually add a tablespoon of warm milk to my buttercream mix, makes if easier to beat in the first place & a softer texture to eat, dunno if you’d like it but thought i’d mention it. And definitely – only unsalted butter will do)
    enjoy the ling weekend!
    Charlotte x

  • You have over-whipped the buttercream.

    The more you whip on a high speed, the more air gets in and leads to the rough edges of your swirl. They should be a fairly continuous swirl but yours are broken.

    Otherwise, they look great.

    • Hi Brett,
      Thanks for that and will bear it in mind next time I make them. I’m still getting to grips with buttercream as I’m not usually a big fan of it. Believe it or not I don’t have a sweet tooth!

  • These look so fantastic – definitely worth all the mess with the buttercream! I’m really surprised the cones don’t scorch in the oven, I originally assumed you’d baked the cakes and then stuffed the cones once cooked – shall have to give it a go :)

    • The first time I made them a couple of years ago I was surprised they didn’t scorch too. If anything the cones slightly dry out but they keep the cake lovely and moist.

  • They look fab. I keep meaning to try making cupcakes in ice-cream cones so thank you for the reminder. I love the swirls of colour you’ve got there too! (I’m not usually a fan of buttercream either – too sweet and sickly, but at the moment I’m loving it provided there isn’t too much of it)

    I haven’t a clue what I’m going to bake to celebrate the wedding – must get thinking cap on!

  • Hi. I think these are a fab idea! If you don’t have a sweet tooth you should try the traditional buttercream recipe of equal amounts of butter and icing sugar creamed together with the back of a spoon not a mixer. Also, to avoid the gaps between the buttercream swirl and the cone, aim for the cone and not the cake. You won’t go over, you’ll just hit the edge. Trust me, I’m a baker! ;o)

  • These look amazing! My Mom used to make me cupcakes in ice cream cones for my birthday sometimes…I think I may have to request some for my inner 6 year old this year! Thanks for sharing!

  • These are brilliant! I’m trying to find a bake the Guides can do, and the ice cream cupcakes with buttercream and red, white and blue sprinkles may be just the ticket!

  • They look brilliant, Jules!

    I agree that the buttercream is overwhipped. When this happens to me, I gently beat in some cooled boiled water with a spatula which helps it to recover.

    Also, if you want to make the basic buttercream a bit whiter (which is one reason people resort to Trex or whipping the buttercream for ages) then add a tiny speck of violet paste. This works in the same way as the little blue crystals of Optical Brightener in washing powder! Starting off with the palest butter possible is also good–I splash out on Lurpak when I need white buttercream, but I did once have to do Trex when a customer really, really wanted white.

    • Angela, thank you very much for the fantastic tips. I love the violet tip, i suppose it’s similar to old ladies and their blue rinse! I will certainly bear these tips in mind next time I make Buttercream.

  • We’re so excited for the Royal Wedding, my mom and I are taking the day off to watch. (no bank holiday over here in Canada!) These look delicious, not quite sure what I’ll whip up for the festivities, but these sound mighty fine Jules!

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