Haven’t seen this trick addressed here - so I will ask - have any of you tried to make those Cupcakes baked in Wafer Ice Cream Cone Cups? Most of the info available online is based on using Cake Mixes which I refuse to do. This will be my first attempt for a Rudolph Birthday Party on Sat. Questions: Can I make them ahead - do they freeze? Or will the process result in condensation that will ruin the cones? I am planning on doing a white cake (probably Buttermilk White - as Rose’s recipes are too rich and crumble too easily with kids), and frosting with a chocolate frosting. Antlers of chocolate dipped pretzels, and ears & face detailing done in Choc Fondant with the Candy Red Nose - of course! Any ideas for a nice, not too killer-sweet frosting that will not turn rock hard in the cold and fall off (it is an outdoor event)? Thanks and I look forward to hearing lots of great ideas soon!!

Two thoughts- consider coating the inside of the cone with something to moisture-proof it, i.e., a little egg white with a short blind bake to set it.  Second, if you want to serve them cold, consider pastry cream, whipped cream or chiboust for the frosting.

Used to make those for the kids years ago   lol   Never coated them with anything but try sticking a cone in the freezer overnight and then sit on the counter to thaw and see what happens. You could use the Italian Meringue Buttercream with chocolate or Cream Cheese Buttercream and they would be fine. If you need to coat the inside, brush it with chocolate, white or dark. Just paint it on.