Ice Cream Cone Cake Pops

🧂 Ingredients

• 1 cake

  (baked and cooled, any flavor - standard sized (9x13))
• ⅓ cup frosting

  (or more, if needed)
• 1½ lb almond bark

  (or melting wafers, two different colors)
• sprinkles
• oil-based food coloring

  (optional)
• 28 mini ice cream cones
• 28 treat sticks

Instructions

• 1 Prepare your cake according to the boxed directions or make a cake from scratch.
  Bake like normal and let it cool completely before getting started.
• 2 Once cooled, break up your 1 cake and place the pieces into the bowl of your
  stand mixer. *You can also do this by hand, but it takes longer.
• 3 Using the paddle attachment, turn the mixer on low speed. Let the cake mix until
  it is crumbled into small pieces.
• 4 Add ⅓ cup frosting and continue mixing on low to medium-low speed until
  thoroughly combined. The consistency should be similar to play-doh. If it is too
  dry and crumbly, add more frosting.
• 5 Use a cookie scoop, meatball maker, or kitchen scale to portion the cake pop
  dough into equal servings (a standard cake pop is 1 ounce each).
• 6 Roll the portion dough around in your hand to form a smooth ball. Repeat with
  all of the cake pop dough.
• 7 Using one of your treat sticks, carefully poke a hole in the bottom of each 28
  mini ice cream cones. This is where the stick will pass through the cone later.
• 8 Break up half of your 1½ lb almond bark and place it in a heat-safe container.
• 9 Heat the almond bark in 30-second increments, stirring well in between each one,
  until melted and smooth. If using oil-based food coloring, mix it into the
  melted chocolate.
• 10 Dip the top of each cone into the melted chocolate, tap off any excess, and then
  immediately dip it into your preferred sprinkles. Set the cones aside while you
  begin working on the cake pops.
• 11 Take one of your 28 treat sticks and dip one end into the melted chocolate.
  Then, press the chocolate-covered end of the stick into one of the dough balls.
• 12 Repeat this process until all of the balls have a stick, then let them set for
  2-3 minutes so that the chocolate hardens.
• 13 Take one cake pop and dip it into the melted almond bark. Then, tap off any
  excess chocolate, twirl it around to the other side, and tap it again.
• 14 Immediately, while the chocolate is still wet, pass the stick through the hole
  on one of the cones and gently press the cake ball to the top of the cone (this
  gives it the 'just starting to melt' appearance).
• 15 Place the cake pop into a stand (or a cardboard box with some holes poked into
  it) and repeat with the remaining cake pops.
• 16 Melt your remaining portion of 1½ lb almond bark (either a different flavor or
  color) in the microwave. Then, pour your second chocolate color/flavor into a
  piping bag or storage bag and cut off the tip.
• 17 Use the piping bag to make an outline of a dripping shape on the top of your ice
  cream cake pop. Then, fill in the outline with more chocolate and shake it
  firmly to smooth it out.
• 18 While the chocolate topping is still wet, add some sprinkles. For the cherry on
  top, you can use either a larger sprinkle or a red M&M candy.
• 19 Set the cake pops aside for 2-3 minutes to finish setting up before serving or
  storing for later.

Nutrition Info