You need to buy the ice cream cups rather than cones so be careful which pack you pick up in the supermarket! You could make any flavour cake recipe and I put a twist in mine by scooping out some of the centre and filling with raspberry jam. And don't forget the flakes!
125g caster sugar
125g self raising flour
3 tbsp jam
6 flakes cut in half (from the packs you get for ice cream if not then 3 normal flakes
Preheat the oven to 190/170 fan and fill a muffin tin with ice cream cups so they stand up. Cream the butter and sugar together. Mix in the eggs and flour and fill each of the cones about 2/3rds full.
Bake for 20-25 minutes until a cake tester comes out clean. Prick the bottoms with a skewer a few times to let some of the steam out to avoid the cup going soggy inside and leave to cool on a wire rack.
Remove some of the centre of each cup and fill with raspberry jam.
I had some buttercream left over already but a quantity of 250g butter and 500g icing sugar will be more than enough. Pipe with a star nozzle in swirls onto each cone and top with a flake and sprinkles