Small candies and shoestring licorice for decorating
Preheat the oven to 350 degrees F. Stack snow cone cups to make 14 double-layer cups. Fill fourteen 2-1/2-inch muffin cups with dried beans. Cover muffin pan with heavy-duty foil. (You may need to bake half of the cakes at a time if you have only one muffin pan.) Press down the foil so you can see the impressions of the round muffin cups. Using the tip of a sharp knife, make a slit in the foil over the center of each muffin cup. Place the double-layer snow cone cups, point sides down, in each of the slits.
Fill snow cone cups about half full with Yellow Cake Batter. Carefully transfer muffin pans to the oven. Bake cakes about 25 minutes or until the tops of the cakes are golden and a toothpick inserted into the centers comes out clean. Carefully remove muffin pans from the oven. Let the cakes stand for 10 minutes before transferring them to a wire rack to cool completely.
Once cool, carefully cut or peel off the snow cone cups from the outsides of the cakes.
Tip: Trace the top of a snow cone cup onto cake cardboard or mat board, then cut out 14 small circles to go under the cakes. This will make decorating and transferring them much easier. Place each cake on a small cardboard round.
Fit a decorating bag with a coupler and a medium round decorating tip, then fill the bag with frosting. Pipe frosting onto one of the cakes using an up-and-down motion (don't worry about covering every space). Use an offset spatula or a knife to spread the frosting all over the cake.
Let the cake stand about 5 minutes or until the frosting starts to form a crust. Gently press a paper towel around the cake with your hands, rubbing it up and down and smoothing out the frosting. If the frosting sticks to the paper towel, wait a few more minutes until the frosting has a firmer crust.
Press assorted small candies and licorice strings into the frosting to decorate the party hat. Attach licorice strings to the bottom of the cake to represent the elastic strap. Repeat with the remaining cakes, frosting, candies, and licorice.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.