Ice Cream Cone Cake Pops
Ice Cream Cone Cake Pops
Ingredients
For the Cake Pop Base
- 1 baked cake, any flavor, cooled (e.g., 9x13 inch cake)
- 1 Pillsbury Creamy Supreme Strawberry Frosting, 16 ounce container
For Assembly and Decoration
- 16 mini ice cream cones, such as Joy Mini Cups
- 12 ounces white candy melts
- 16 lollipop sticks
- 1/2 cup rainbow sprinkles
- 1/4 cup strawberry frosting, reserved from container, for piping
- 16 red candies, small, round (e.g., mini M&M's or large sprinkles)
Instructions
- 1
Crumble the cooled baked cake into a large mixing bowl. Ensure there are no large chunks remaining.
⏱️ 5 min
- 2
Add the entire 16-ounce container of strawberry frosting to the crumbled cake. Mix thoroughly using a stand mixer with a paddle attachment or a sturdy spatula, until a cohesive, dense, dough-like consistency is formed. The mixture should be firm enough to roll into balls.
⏱️ 10 min
- 3
Using a small cookie scoop (about 1 1/2 tablespoons), scoop portions of the cake mixture. Roll each portion by hand into smooth, uniform spherical balls. Place the rolled cake balls on a parchment-lined baking sheet.
⏱️ 10 min
- 4
Prepare the mini ice cream cones: Using a toothpick, carefully poke a small hole in the center of the bottom of each mini cone. Gently widen the hole slightly with a lollipop stick.
⏱️ 5 min
- 5
Melt the white candy melts according to package directions (typically in a microwave-safe bowl in 30-second intervals, stirring until smooth). Dip the tip of a lollipop stick into the melted candy, then immediately insert it about halfway into the center of each cake ball. This acts as an adhesive. Place the cake balls on sticks back on the parchment-lined baking sheet and refrigerate for 15-20 minutes to firm up.
⏱️ 10 min
- 6
While the cake balls are chilling, prepare the cone rims. Dip the rim of each mini ice cream cone into the melted white candy, then immediately dip into a bowl of rainbow sprinkles to create a colorful border. Set aside to dry.
⏱️ 5 min
- 7
Once the cake balls are firm, re-melt the white candy melts if needed. Dip each cake ball (on its stick) fully into the melted candy, ensuring an even coating. Gently tap the stick against the side of the bowl to allow excess coating to drip off.
⏱️ 5 min
- 8
While the white coating on the cake ball is still wet, gently place the cake ball into a prepared mini ice cream cone, allowing the melted candy to act as an adhesive. Stand the cake pops upright in a block of styrofoam or a tall glass to set.
⏱️ 5 min
- 9
Transfer the reserved 1/4 cup of strawberry frosting into a piping bag fitted with a small star or round tip. Pipe a small swirl of pink frosting on top of the cake ball, resembling a soft-serve ice cream swirl.
⏱️ 5 min
- 10
Place a red candy on top of the pink frosting swirl as a 'cherry'. Immediately add a few rainbow sprinkles onto the wet frosting for extra decoration.
⏱️ 5 min
- 11
Allow the ice cream cone cake pops to set completely, either at room temperature or in the refrigerator, until the candy coating and frosting are firm. This may take 30-60 minutes.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Ice Cream Cone Cake Pops
Ingredients
For the Cake Pop Base
- 1 baked cake, any flavor, cooled (e.g., 9x13 inch cake)
- 1 Pillsbury Creamy Supreme Strawberry Frosting, 16 ounce container
For Assembly and Decoration
- 16 mini ice cream cones, such as Joy Mini Cups
- 12 ounces white candy melts
- 16 lollipop sticks
- 1/2 cup rainbow sprinkles
- 1/4 cup strawberry frosting, reserved from container, for piping
- 16 red candies, small, round (e.g., mini M&M's or large sprinkles)
Instructions
- 1
Crumble the cooled baked cake into a large mixing bowl. Ensure there are no large chunks remaining.
⏱️ 5 min - 2
Add the entire 16-ounce container of strawberry frosting to the crumbled cake. Mix thoroughly using a stand mixer with a paddle attachment or a sturdy spatula, until a cohesive, dense, dough-like consistency is formed. The mixture should be firm enough to roll into balls.
⏱️ 10 min - 3
Using a small cookie scoop (about 1 1/2 tablespoons), scoop portions of the cake mixture. Roll each portion by hand into smooth, uniform spherical balls. Place the rolled cake balls on a parchment-lined baking sheet.
⏱️ 10 min - 4
Prepare the mini ice cream cones: Using a toothpick, carefully poke a small hole in the center of the bottom of each mini cone. Gently widen the hole slightly with a lollipop stick.
⏱️ 5 min - 5
Melt the white candy melts according to package directions (typically in a microwave-safe bowl in 30-second intervals, stirring until smooth). Dip the tip of a lollipop stick into the melted candy, then immediately insert it about halfway into the center of each cake ball. This acts as an adhesive. Place the cake balls on sticks back on the parchment-lined baking sheet and refrigerate for 15-20 minutes to firm up.
⏱️ 10 min - 6
While the cake balls are chilling, prepare the cone rims. Dip the rim of each mini ice cream cone into the melted white candy, then immediately dip into a bowl of rainbow sprinkles to create a colorful border. Set aside to dry.
⏱️ 5 min - 7
Once the cake balls are firm, re-melt the white candy melts if needed. Dip each cake ball (on its stick) fully into the melted candy, ensuring an even coating. Gently tap the stick against the side of the bowl to allow excess coating to drip off.
⏱️ 5 min - 8
While the white coating on the cake ball is still wet, gently place the cake ball into a prepared mini ice cream cone, allowing the melted candy to act as an adhesive. Stand the cake pops upright in a block of styrofoam or a tall glass to set.
⏱️ 5 min - 9
Transfer the reserved 1/4 cup of strawberry frosting into a piping bag fitted with a small star or round tip. Pipe a small swirl of pink frosting on top of the cake ball, resembling a soft-serve ice cream swirl.
⏱️ 5 min - 10
Place a red candy on top of the pink frosting swirl as a 'cherry'. Immediately add a few rainbow sprinkles onto the wet frosting for extra decoration.
⏱️ 5 min - 11
Allow the ice cream cone cake pops to set completely, either at room temperature or in the refrigerator, until the candy coating and frosting are firm. This may take 30-60 minutes.
⏱️ 30 min