Ingredients

• 125g butter, chopped, at room temperature
• 140g (2/3 cup) caster sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 150g (1 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 125ml (1/2 cup) buttermilk
• 18 flat-based ice-cream cones
• Coloured sprinkles, to decorate

White choc buttercream

• 250g unsalted butter, chopped, at room temperature
• 230g (1 1/2 cups) icing sugar
• 1/2 teaspoon vanilla extract
• 300g white choc melts, melted, cooled
• 3 different food colourings, to tint

Method

• Step 1 Preheat oven to 180C/160C fan forced. Beat butter, sugar and vanilla in a bowl for 3 minutes or until pale and creamy. Add eggs, 1 at a time, beating until combined. Add combined flours and buttermilk, in alternating batches, stirring to combine.
• Step 2 Stand the cones in two 12-hole muffin pans. Divide batter among 3 bowls. Tint each a different colour. Spoon each batter into a snap-lock bag and snip a corner of each. Pipe a small amount of each mixture into cones to fill two-thirds full. Bake for 15-20 minutes, until a skewer inserted comes out clean. Cool in pans.
• Step 3 For buttercream, beat butter, icing sugar and vanilla in a bowl for 4-5 minutes, until pale and fluffy. Stir in chocolate. Spoon into 3 bowls. Tint each a pastel colour.
• Step 4 Place a large piece of plastic wrap on the benchtop. Spoon a 30cm-long sausage of each icing onto plastic, side by side. Roll up in plastic wrap. Twist the ends. Trim the plastic off one end. Place in a piping bag with a 1cm fluted nozzle. Pipe icing on cakes. Top with sprinkles.