Mini Ice Cream Cone Cake Pops

I first made these mini Ice Cream cones for my daughter’s 5th birthday over a year and a half ago. I think that they are so cute and so much easier than cutting full-sized cones in half to get the right fit.

For my Little Cup’s Birthday, we had a very last-minute Ice Cream Party (in February) and these were made as little thank-you favors for all the little girls. The girls loved them! These minis were the perfect size for the little hands.

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 cookies 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.

Didn’t they turn out perfect??

My Little Cup thought they did! She was a great help in the kitchen today. She even helped to take some pictures for me.

I think the pops were the perfect reward for her.

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Mini Ice Cream Cone Cake Pops

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Prep Time 30 minutes

Total Time 30 minutes

Ingredients

For the Cake Batter

• 1/4 of a 9×13 cake, cooked
• 1 Tbls frosting

For the Pops

• 1 box Chococones
• 1/2 bag of White Candy Melts
• 1/2 bag of Pink Candy Melts
• 1/2 bag of Chocolate Candy Melts
• Sprinkles
• Red Candy (mini M&M or Red Hot)

Instructions

For the Cake Pop Batter

1. Combine Cake and Frosting in a mixer and combine. All frosting should be incorporated and the cake should be thick and clump together.
2. Step 1. Form balls with cookie scoop and then cut them in HALF.
3. Step 2. Roll the balls smooth and place them in the fridge while you melt your candy.
4. You should have up to 24 mini cake balls.

To dip the Pop

1. Melt your candy according to the instruction, being careful not to get it too hot.
2. Open your box of Chococones. You might not have enough to make all of your cake balls, but you can always recombine them and dip some regular pops as well.
3. Add a drop of melted chocolate to the flat side of the cone.
4. Attach a small cake ball.
5. Allow the candy to harden. My cooling rack is the perfect size to stand up these mini cones in.
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 to the chocolate cones prior to adding the white topping.
7. Place some white candy and chocolate candy into separate baggies and 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.
8. Stand them up and allow them to completely dry.
9. Bag them up pretty to place into school lunches as a special treat.

Did you make this recipe?

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