They were very easy to make! Most of the ingredients are things you probably already have laying around the kitchen (milk, eggs, flour, etc). The only thing you might need to pick up is the box of pistachio pudding mix. Also, the recipe calls for a cup of crushed pistachios, but I was in a rush at the grocery store and accidentally picked up the Planter's Pistachio Lovers nut mix. I was in no mood to go through and sort out the pistachios, plus they were salted, so I said "fuck it". I'm sure they would have been a nice touch, but they were fine without it.
That being said, they turned out pretty ok! They could use a little more pistachio flavor, which might have been my fault since I nixed the crushed pistachios. However, I think that if I try these again, I will probably just put in a little more pudding mix.
The cake itself was very moist, but had a different sort of texture. Not awful, but a little too thick? Doughy almost? I think I have experienced the consistency with vegan cakes before. But I am no baking expert and don't know what could be done to fix this issue.
The only other thing to be aware of is that when pouring in the batter, you need to almost fill the cone to the top. Most of mine were about 3/4s full, but I guess thats not enough! Ideally, the cake would have risen a little more, and would have come up above cone level. Something I will keep in mind in the future!
So overall, I was satisfied with what came out of my baking adventure, but they'll probably be better next time. I give em a 6.5 leaning towards 7 out of 10.
If you're interested in giving it a go, I got the cake recipe from Everything Baked, and the instructions for baking with ice cream cones are here.
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