Ice Cream Cone Cake Pops
This recipe is simple to make and easy enough to include the kids. You can use any cake recipe though for 4th of July, I like to use red velvet.
Servings: 12 servings
Ingredients
- 1 box red velvet cake mix (follow the box recipe)
- 1 tub of vanilla icing (I used Wilton)
- 1 bag white candy melts
- 1 bag navy blue candy melts
- red sixlets
- 1 box mini sugar cones
Instructions
- Bake your cake according to the box recipe.
- Once the cake is cooled, add it to a stand mixture.
- Mix, and slowly add scoops of vanilla frosting until you can form a ball
- Scoop and roll each scoop into a ball. Refrigerate 30 minutes.
- Melt the white candy melts in 30 second increments.
- Dip the rim of the sugar cone into the white melts and set on top of the cake balls. (Like upside down ice cream cones)
- Once the rim hardens to the cake ball, dip the cake into white melts and evenly coat with the white candy melts.
- In a separate bowl, melt the blue candy melts and add to a pastry bag.
- With the cones standing up, drizzle the blue candy melts and add the red sixlet.