Oh, August: The time to get in the last of the summer festivities before that chill in the air that makes you want to stay inside and curl up under a plushy blanket. For some, August simply means business as usual, while others are sending their children to their first days of school and/or are once again beginning classes themselves. Regardless of what August means to you, I think everyone can agree that ice cream is an awesome treat to enjoy during the summer. In this post, we are making cake pops that look like everyone’s favorite summer treat.
Mini Ice Cream Cone Cake Pops
Cake Pops are not only delicious, little treats, but they are also a great use of cake scraps and extra buttercream or ganache. When I make cakes, I never throw away the trimmed parts of the cake because I always know I can try out a new cake pop. Whether it is a standard, round cake pop with a marbled outside, or a cake pop made to look like other foods, I love trying something new while also utilizing scraps from another project. Even if you accidentally over baked a cake, you can make cake pops from the remnants. Transforming that dry cake into deliciously moist cake pops is a great way to salvage it!
Chocolate and Vanilla Cake Crumbles 
The “Cone” for the Mini Ice Cream Cone Cake Pops
I greatly enjoy making cake pops into different shapes because it allows me to be really creative and challenge myself. Some of the most complex cake pops I have made so far are my Summertime BBQ Plate Cake Pops (pictured above). In this post, we will be making ice cream cone cake pops, which are not as challenging but just as cute!
Colors for the Mini Ice Cream Cone Cake Pops:
While Wilton does offer a large array of candy melt colors, there are still times when you might want a different color that they do not offer. When this happens, you can simply take a couple of their colors and mix them together to create another one. Make sure that when you are adding in one color to the main color you are looking for, add only a little bit at a time because you can always add more. Note: Do not add gel food coloring to the candy melts! It does not combine well and makes the candy melt look almost spotted.
- Chocolate Ice Cream Scoop: The regular chocolate melting candy was used with no other colors added.
- Vanilla Ice Cream Scoop: The regular white melting candy was used with no other colors added.
- Strawberry Ice Cream Scoop: The regular pink melting candy was used with no other colors added.
- Ice Cream Cone: This one is obviously the trickiest of the colors. I used mostly the chocolate melting candy, added in some white, and only a couple of pieces of yellow
Ice Cream Cone Cake Pops
Course: DessertCuisine: AmericanDifficulty: Easy1
hour30
minutesWhen making Ice Cream Cone Cake Pops, you can either make large ones that utilize some store-bought ice cream cones, or you can make mini cake pops where the ice cream and the cone are all made out of your cake pop mixture. The directions include instructions for both the large and the mini Ice Cream Cone Cake Pops.
Ingredients
3 cups cake crumbles
3/4-1 cup buttercream
Melting Candy
Vegetable Oil
Sprinkles
Lollipop Sticks
Red Fondant (optional)
Directions
- Large and Mini: Crumble the cake into a large mixing bowl. Add buttercream to the mixing bowl and mix until well combined.
- Large and Mini: Add more buttercream as needed until the mixture can be formed into your desired shape with your hands and be able to keep its shape. Make sure not to add too much buttercream because that will make the mixture too soft, will be harder to shape, and will not stay on the lollipop stick as well.
- Large: Add some of the cake pop mixture into your ice cream cone. Press the mixture down to the bottom of the cone and continue to fill until you reach the top of the cone. Use a 1/2 cup to measure out 1/2-1 cup of cake pop mixture, depending on how large you want your ice cream scoop to be. Roll into a ball shape and place in the refrigerator for about 5 minutes.
Mini: Use a tablespoon to scoop out one tablespoon size balls from the cake pop mixture to make the cone, and two tablespoons of the cake pop mixture to make one scoop of ice cream. If the balls are too soft, place them in the refrigerator to firm up while you melt the melting candy for the coating. - Large and Mini: Melt some of the melting candy in the microwave in short increments, approximately 15-30 seconds at a time. Do not burn the candy because you will have to start over. Add the vegetable oil in small amounts in order to thin the melting candy. You want the candy to just run smoothly off of a spoon.*
- Large: Place the large cake balls onto the ice cream cone and insert a lollipop stick into the middle of the cake ball. Make sure the stick is fully inserted into the ice cream cone as this will provide stability when dipping the ice cream cone into the candy melts. Place them in the refrigerator for 10-15 minutes to allow the cake pops to set.
Mini: Shape the balls into cone shapes. Dip the lollipop stick into the white melting candy so that you have a light coating on the upper half of the stick. Slide the cone shaped cake pop onto the lollipop stick, making sure to leave room to add the ice cream scoop cake pop at the top. Set aside in the refrigerator in order to let the melting chocolate harden and the cake pop set. - Mini: Once the cake pops have set in the refrigerator, take your ice cream cone candy melt color and dip the cake pops into the color, or spoon the color onto the cake pop. Make sure to keep the lollipop stick upside down and try to gently shake off any excess candy melt. Before the coating sets, take one of your balls of your cake pop mixture and add it to the top of the cone as your scoop of ice cream. Place in the refrigerator for approximately 5-10 minutes to allow the cake pops to set.
- Large and Mini: While the cake pops set, melt your chocolate, white, and pink candy melts. Make sure to add in small amounts of vegetable oil until you reach the desired consistency.
- Large: Once set, carefully dip the cake pops in the desired candy melt color. Make sure to carefully shake off the excess. Let them set for 2 minutes while the candy melt coating hardens. Spoon a little bit of a different candy melt color on top of the cake pop, immediately add sprinkles and a rolled piece of fondant to the top, and let them set.
Mini: Once set, take the cake pops and carefully dip them into their respective colors. Make sure to shake off the excess, add sprinkles, and let them set.
Notes
- *If you add too much oil, the candy will be too thin and will not properly coat the cake pop. If you add too little oil, the candy will make the outside of the cake pop clumpy. Remember to add vegetable oil in small amounts because you can always add more.
- Have fun with these! You can make the cake pops look like regular ice cream cones, multi-scoop ice cream cones, or even ice cream cones that fell (pictured below). If you make the ice cream cones look like they have fallen, they could be added as decoration to a cupcake or a drip cake.
Thank you so much for checking out this post! Please leave a comment below regarding what you thought about these cake pops, what kind of cake pops you like to make, or what other kind of cake pops shapes I should try!
