There are many methods out there for keeping sugar cones upright, I had a couple of spare cupcake pans so I went with this route.
All ready for the brownie mix.I started by putting a drop of Hershey’s Hot Fudge Topping in the bottom, so the brownie mix at the bottom wouldn’t become rock like.
Then I just mixed up Ghirardelli’s Triple Chocolate Brownie Mix, with an extra egg and poured it in. This first batch was a bit overfull and had dollar store cones. And I followed the brownie mix baking guidelines.
I had overflow and explosions. Thank goodness for the “just in case” cookie sheet. 🙂
The second batch used store generic cones and left about a ¼” of head room.
I set the oven at 350 deg and the timer for 30 minutes.
This batch and the following one, came out perfectly.
Next up, the frosting. After allowing everything to sit for 24 hours (work and kids call, afterall), I made a basic batch of royal icing (powdered sugar and pasteurized liquid egg whites to consistency).
I didn’t get photos here as my fingers were too sticky, but I dipped the top of the cones in the frosting bowl, carefully trying to keep the mess in the bowl as I lifted it back out, then sprinkled with red, blue, and gold sprinkles.
The next morning, my first to awaken, youngest kidlet, got an extra special taste test breakfast. 😀