Description
Delicious and fun Ice Cream Cone Cake Pops for any celebration, combining bite-sized cake pops with whimsical ice cream cones.
Ingredients
- 1 prepared cake (any flavor: chocolate, vanilla, funfetti, etc.)
- 1/3 to 1/2 cup frosting (buttercream, cream cheese, or canned frosting)
- 20 mini flat-bottomed ice cream cones
- 1 1/2 cups white or milk chocolate melts or candy melts/chips
- Gel food coloring (optional: pink, mint green, blue, etc.)
- Sprinkles, crushed nuts, or mini candies for decorating
- Wax paper or a foam block for drying pops upright
Instructions
- Bake and cool your cake completely.
- Crumble the cake into fine crumbs in a large mixing bowl.
- Add 1/3 cup frosting and mix thoroughly, adding more frosting as needed until the mixture holds together like cookie dough.
- Scoop tablespoon-sized portions, roll into balls, and place them on a wax paper-lined tray. Refrigerate for 1 hour or freeze for 15-20 minutes until firm.
- Attach the cake balls to mini cones by pressing them gently into the cone, optionally dipping the base in melted chocolate first.
- Melt the chocolate coating in a microwave-safe bowl in 30-second intervals until smooth. Add gel food coloring if using.
- Dip the top of each cake ball into the melted chocolate and decorate with sprinkles or mini candies.
- Let set at room temperature or refrigerate until hardened.
Notes
Store your cake pops in an airtight container, fresh for up to a week in the refrigerator or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American