To make these little buggers, make your cake pop batter and then make small cake balls. I measured out regular size pops and then cut them in half.
Roll them smooth.
I used Chococones as the bases.
Have you seen these little candies?? They are little cookie dipped in chocolate. I love them!
Dip the flat side of the cone and attach the cake ball.
My cooling rack worked perfectly to hold the cones upright while I worked.
Dip the pop and then decorate.
I adding some “toppings” to my cones with some faux chocolate and marshmallow with sprinkles and a cherry on top.
Mini Ice Cream Cone Cake Pops
- Combine Cake and Frosting in a mixer and combine. All frosting should be incorporated and cake should be thick and clump together.
- Step 1. Form balls with cookie scoop and then cut them in HALF.
- Step 2. Roll the balls smooth and place them in the fridge while you melt your candy.
- You should have up to 24 mini cake balls.
- Melt your candy according to the instruction, being careful not to get it too hot.
- Open your box of Chococones. You might not have enough to make all of you cake balls, but you can always recombine them and dip some regular pops as well.
- Step 3. Add a drop of melted chocolate to the flat side of the cone.
- Step 4. Attach a small cake ball.
- Step 5. Allow the candy to harden. My cooling rack is the perfect size to stand up these mini cones in.
- Step 6. Once all the pops are attached to the cones, dip them into the candy. You can add some sprinkles to the wet candy now, or wait to add them. It’s up to you. I added the jimmies on the chocolate cones prior to adding the white topping.
- Step 7. Place some white candy and chocolate candy into separate baggies cut a small hole in the corner. Pipe out a star shape on top of the cone and decorate. On the white and pink cones, I added the sprinkles to the topping then added a red “cherry” on top.
- Stand them up and allow to completely dry.
- Bag them up pretty to place into school lunches as a special treat.
by Karyn Granrud