2gluten and dairy free cake mixes and ingredients to make mixes
6cdairy free buttercream frostingsee recipe link in post
1 ½cdairy free chocolate ganachesee recipe link in post
gluten and dairy free sprinkles
1gluten free sugar cone
Bake three, 6 inch cakes and cupcakes according to box instructions. Note: prepare both cake mixes and place batter into cake pans first. There will be left over batter for 5-6 cupcakes. You need 3 cupcakes to form the ice cream ball.
Prepare dairy free buttercream frosting. Prep frosting in a disposable bag with a large 1 A round decorating tip. Set aside.
After cakes have cooled, place a cake on the cake plate and a turntable if available. Pipe frosting over the top of the cake and smooth with an offset spatula. Repeat with the second cake. Last place the 3rd cake on top.
Prepare the chocolate ganache and set aside.
Crumb coat the entire cake using frosting, a cake scrapper, and an offset spatula. Remember this is a thin layer of frosting only meant to conceal cake crumbs.
Next frost the entire cake and set in the refrigerator if able. It's best for the ganache if the cake is cold.
Smash 3 cupcakes in your hand. Add in 3 spoonfuls of frosting and mush to form an ice cream ball. Set aside.
Dip the top end of the sugar cone into the chocolate ganache. Wait a few seconds for it to set then add sprinkles to cone. Again hold onto the cone for a few seconds, then set right side up in a cup until you're ready for it.
Place ice cream ball on the cake and pour ganache over ball. If needed, use a spoon to drizzle ganache over the sides of the cake.
Then angle the sugar cone on the ice cream ball as you like. Hold for a few seconds and the ganache will set like glue.
Lastly place sprinkles on the cake.
Slice and serve.
The cakes and cupcakes may be baked 1-2 days ahead of time. I find it best to decorate the cake the day before or day of serving.