Under the Sea Coral Cones


Conical cupcake sweet treats topped with a cornucopia of oceanic confections: ‘coral’ icing, Colour Melt shells and a sprinkling of biscuit ‘sand’. They’re almost too pretty to eat. Almost… Made using our Lakeland 12 Cone Baking Rack, and Twist Twist Ruffle Icing Nozzles.


For the cupcake cones

  • 12 ice cream waffle cones
  • 200g softened butter
  • 200g plain flour
  • 1 tsp vanilla paste
  • 200g golden caster sugar
  • 2 large eggs, beaten

For the ‘coral’ icing

For the shells

For the ‘sand’

  • 3 digestive biscuits, crushed


  1. Preheat the oven to 180˚C/Gas 4. Sit the waffle cones in our 12 Cone Baking Rack to hold them upright.
  2. Beat together the butter, flour, vanilla paste, sugar and eggs with an electric whisk until smooth.
  3. Spoon the batter into a disposable piping bag. Snip off the end to give you a wide hole and pipe into the cones, filling them three-quarters full – this will enable you to get the batter right to the bottom.
  4. Bake the cones for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool.
  5. Add eight drops of blue and four drops of yellow colouring from the Wilton Colour Right System to a 400g tub of Renshaw Vanilla Frosting. Mix until thoroughly combined and the icing is an even, consistent jade green.
  6. To decorate the cones, place the smaller Twist Twist Ruffle Icing Nozzle in a piping bag. Add the jade green frosting and pipe onto each of the cones, twisting to make it look like coral.
  7. To make the shells, melt the white Colour Melts in one bowl, the purple in a second and the pink in a third. Lightly swirl the pink and the purple into the white to create a marbled effect and spoon into a seashell mould. Leave to harden.
  8. Once hard, turn out the shells, dust with blue, silver and green edible silk lustre.
  9. Scatter the digestive biscuit crumbs over half of the icing while it’s still wet, then top with one or two of the shells.