One of my favorite ways to make cake pops are to turn them into mini ice cream cones. There really aren’t many things cuter than these tiny cake filled cones. They’re the perfect treat for birthday parties, playdate snacks or just because!
You’ll need these mini Joy cones for your base (or you can cut down a regular sized waffle cone). I buy mine at Walmart but you can also find them HERE .
I baked a red velvet cake (you can find my red velvet recipe below) or bake any cake flavor you wish. Once your cake has baked and cooled, you’ll want to crumble it up into a bowl or stand mixer and mix with a couple tablespoons of icing. I typically add about a tablespoon amount at a time, but since each cake bakes a little differently, it’s hard to give an exact amount. You’ll want to continue adding icing until your cake mixture is sticky and can be rolled into balls.
Using a tablespoon to form evenly sized balls, scoop out cake mixture and roll into balls. Refrigerate for 30 minutes.
I dip just the outer rim of the ice cream cones down into melting candy and then place them onto the refrigerated cake balls. Once it hardens, dip cake ball (with cone attached) down into the melted candy, let excess drip off and then sprinkle with jimmies and place a sixlet or M&M on top. Stand to dry.
*I used my Wilton Candy Melting Pot to melt and dip my candy melts. It work brilliantly by keeping the candy constantly melted on it’s warming setting.
To see step-by-step instructions on my Ice Cream Cone Cake Pops watch the video below:
I share a similar recipe in my book Eat More Dessert.
Red Velvet Ice Cream Cone Cake Pops
makes 40 cake pops
1 box Duncan Hines Red Velvet Cake Mix
1 (3.4 oz) box Jell-O chocolate instant pudding
1 cup water
1/3 cup oil
4 large eggs
1/2 to 3/4 cup Buttercream Frosting (see recipe below)
1 box Joy Brand Mini Sugar Cones
3 (12 oz) packages white candy melts
40 pink & red sixlets
You will need:
9″ x 13″ baking pan or casserole dish
1. Preheat the oven to 350 degrees. Coat the 9×13 baking pan with cooking spray, or grease and flour the pan, tapping out the excess flour. Set aside.
2. In a large bowl, and using an electric mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.
3. Pour the batter into prepared cake pan. Place the pan in the preheated oven and bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
4. Remove the pan from the oven and place on wire cooling rack for 25-30 minutes. Let cool completely before making the cake pops.
5. Mash up the cake and place in a large bowl. Using an electri stand mixer fitted with a paddle attachment, mix the cake and 1/2 to 3/4 cup buttercream frosting on medium speed until well blended and the mixture can be molded into a ball. Measure and roll the mixture into tablespoon size balls. Refrigerate 30 minutes to one hour, or until firm.
6. Melt the candy melts in a microwave safe bowl in 30 second increments for about 2 1/2 minutes, stirring as needed until smooth.
7. Barely dip the top of the mini cup cone into the melted candy, just enough to put a ring at the top of the cone. Place the cone upside down on top of the refrigerated cake balls. This helps the candy adhere to the cake balls. Continue until all are finished.
8. Dip the cake balls (with the cone attached) into the melted candy, completely coating it to the edge of the cone. Sprinkle with rainbow jimmies and top each with a pink sixlet candy while the melted candy is still wet.
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Video and photos by KCB Photography