I made an Ice Cream Cone Cake in the ice cream cone pan. After torting it, I partially froze each layer separately.
I partially thawed a half gallon of ice cream, lined the clean ice cream cone pan with plastic wrap, and put the ice cream on top of the plastic wrap so it’d refreeze in the shape of the cone pan. The plastic wrap made lifting it out easy.
I then placed the ice cream in between the layers of cake and refroze. I frosted the cake using maple flavored cool whip for the top scoop, plain for the bottom scoop, and I used store bought whipped frosting, colored light brown, for the cone. I scored lines on the cone with my spatula.
Sprinkles, of course!