One Box Cake Mix or Favorite Recipe
24 – 30 Joy® Ice Cream Cups
Frosting
Sprinkles (optional)

1. Prepare cake mix according to directions.
2. Fill Joy® Cups approximately ¾ full.
3. Place filled cups in ice cream cupcake baking tray and place in oven.
4. Bake 15 – 20 minutes in 350º oven testing for doneness with a toothpick in center.
5. Cake will mound slightly.
6. Frost generously when cool; decorate with sprinkles if desired.
7. Place baking pan and cupcakes in covered carrier for storage and/or transportation.

Note: The baking pan/carrier is not available for purchase online. You can find the order form on boxes of Joy® Ice Cream Cups that are the appropriate size to fit the baking pan. These are the Joy® 12cake cups, Joy® 18color cups, Joy® 24cake cups, and Joy® 48cake cups. Any other Joy® cake cups will NOT fit into the baking pan nor will the above directions apply to other sizes.

Ice cream cup cake baking directions for our Joy® 60Kids Cones are as follows:

1. Prepare cake mix according to directions.
2. Fill the Joy® mini kids cones approximately 2/3 full.
3. Bake about 15 minutes in 350° oven testing for doneness w/a toothpick in center.
4. One box cake mix should make about 80 mini kids cones cupcakes.
5. Decorate as desired.

Note: We do not yet offer a baking pan to hold the kids cones while baking. For now, place the filled kids cones cups on a sturdy cookie sheet or in a 9x13 baking pan that will keep its rigid shape while baking so as to keep the cups level.

1. Make pudding, following package directions.
2. Fill 6 Joy Cups, mounding slightly.
3. Top with whipped topping.
4. Cups are ready to serve.
5. Pudding Cones cannot be stored.

1. In a medium bowl, beat together cream cheese, cottage cheese, honey, and lemon rind.
2. In each Joy Sugar Cone, alternately layer cheese mixture and blueberry filling, using one scant tablespoon for each layer. Make 4 layers, ending with blueberry filling.

1 Carton Joy’s Sugar Cones
6 oz. Package semi-sweet chocolate bits
1/8 Cake cooking wax
1 qt. Vanilla ice cream
½ C Prepared whipped topping
½ C Crunchy peanut butter

1. To prepare the sugar cones: Melt chocolate and wax in double boiler.
Using ladle, fill cones slightly with about 1 Tbsp. mixture. Immediately
swirl within the cone: tip upside down and continue to swirl until inside
is coated. Allow any excess to drip back into pan. Set aside and allow
to cool/set.
2. To prepare the filling: Soften ice cream. Blend in peanut butter. Fold in whipped topping. Chill in freezer until set-about 4-5 hours (filling will remain fairly soft). Fill cones when ready to serve.
3. Enjoy.