I realize it dates me, but the 1989 Warrant song, Heaven Isn’t Too Far Away, plays over and over again in my head as I stare out at the many little bowls of sprinkles, cookie bits, and other cake toppings prepared on my son’s birthday table.
Because ‘Heaven’ is the only term that comes to mind when I think of the pure joy my son experiences as he piles on sugary treat after sugary treat on his own cake in a cone.
Do I condone this behavior? Nope. Not on a regular basis.
This day was his birthday.
It was a day meant for sweet tooth’s to unite.. and indulge. I felt my boys telepathically high-five each other all day long, in anticipatory excitement of the upcoming afternoon’s activity.
You see, in our dual physician household, we typically frown on sugar, especially the artificial kind, and we try our best to limit it.
Sugar, after all, has been linked with many chronic illnesses and, in kids, an excess can lead to hyperactivity, insomnia, and obesity, not to mention cavities. That doesn’t mean we exclude it completely, because, let’s face it, the boys are at school, at their friends’ homes, and at parties, and are exposed on a frequent basis to available goodies. But we do try to limit.
I think that often times, being super harsh with limitations can backfire, and you raise a child that is craving the exact thing you, as a parent, have strictly forbidden. The forbidden fruit scenario dates back to Adam and Eve in the Garden of Eden, where Adam wanted the exact thing he was not allowed to have.
If you’d like to read a post on 8 ways I limit my kids’ sugar intake, click on my post titled Turning Your Willy Wonka into a Wonder Woman.
The Makings of a Sugar Emporium (For Just One Day)
So on this particular day, it was my six year old’s birthday, and so we caved.
Here’s what went down. Individual ice cream cones (the standard ones, not the sugar ones) withstand low oven heat well and can be baked with cake batter inside. So I prepared birthday cake batter, which I adapted from the book of a famous Israeli baker named Carine Goren, whose amazing recipes can be found by perusing her site via this link.
I prepare the batter (so easy to make, directions below) and fill as many cones with it as I need.
On this occasion, my medium helper (I call him that because he’s my middle child, and the size comparison fits for now) poured the filling. That’s what’s so great about this recipe. It’s easy enough for children to help prepare. And super quick.
You make it, one-two, and it’s ready in no-time. Promise.
Into the oven the cakes-in-a-cone go, at low temperature to keep them from burning, and out they come, a mere 20 minutes later, chocolatey and bouncy on their insides.
You can make the number of cones you need and bake the rest of the batter in a small cake pan for yourself as a treat. A thank-you treat to yourself for throwing such a fantastic party.
Here are the cakes when they come out of the oven:
I let them cool to room temp. You can prepare these in the morning for an afternoon party, so you’re more relaxed. You can even make them the day before, and leave aside, wrapped appropriately.
Once the kids are ready to enjoy, I quickly prepare a sweet chocolate topping for the cake, a yummy alternative to icing. It’s just chocolate and heavy cream, combined.
When ready to serve, I pour the chocolate liquid on top, as shown below, and voila:
The cones were now ready for a newly six-year old boy and his friends to partake in. Did I mention I hosted 12 kindergarten boys?
*patting myself on the back*
Without further ado, it’s time for the recipe.
Once-in-a-While Cake in a Cone
1 package of ice cream cones/cups (not the sugar variety)
1 cup sugar
1 cup canola oil
1 cup chocolate milk mix (not baking cocoa, it must be sweetened)
3/4 cup sour cream
1 cup flour
1 teaspoon baking powder
1/2 cup heavy cream
1/3 package of semi-sweet chocolate chips, 4 oz
Preheat oven to 350 F.
Mix first 5 ingredients and beat until all are incorporated smoothly. Add flour and baking powder until just mixed. Pour into individual ice cream cones, filling until 3/4 full (they will rise). Bake for 20-25 minutes, until still moist (test with toothpick, which should come out with few moist crumbs). Cool.
Make chocolate topping by heating heavy cream over high heat until almost boiling, take off of stovetop and pour on top of chocolate chips. Whisk together until a smooth topping is formed. Pour topping over cooled cakes.
Decorate individual cakes and indulge.
Don’t forget to brush their teeth later that night. Maybe even two rounds of brushing…