Step-by-Step Preparation

Step 1: Bake and Cool Your Cake (If not already done)

1. Use a boxed cake mix or your favourite homemade recipe.
2. Let it cool completely before handling — warm cake will melt the frosting and make the mixture sticky.

Tip: One 9×13-inch cake yields about 20–24 pops depending on size.

Step 2: Crumble the Cake

1. Once cooled, break the cake into large chunks and place in a large mixing bowl.
2. Use clean hands or a fork to crumble the cake into fine, even crumbs.

Step 3: Add Frosting and Mix

1. Add ⅓ cup frosting to the crumbled cake and mix thoroughly using a spoon or clean hands.
2. Add more frosting 1 tablespoon at a time until the mixture holds together and forms a firm dough (like cookie dough).
3. Be careful not to add too much — too much frosting makes the pops too soft.

Step 4: Form Cake Balls

1. Scoop tablespoon-sized portions and roll them into balls.
2. Each ball should be slightly smaller than a golf ball — about 1 to 1¼ inches wide.
3. Place the rolled cake balls onto a wax paper–lined tray.
4. Refrigerate for 1 hour, or freeze for 15–20 minutes, until firm but not frozen.

Step 5: Attach Cake Balls to Cones

1. Carefully place each chilled cake ball onto a mini flat-bottomed cone.
2. Press down gently so the ball sits snugly inside the cone.
3. If needed, dip the base of each cake ball in a little melted chocolate before placing on the cone to secure it.

Step 6: Melt the Chocolate Coating

1. In a microwave-safe bowl, melt 1½ cups chocolate melts or candy melts in 30-second intervals, stirring between each, until smooth.
2. If using white chocolate, you may add a few drops of gel food colouring to create fun “ice cream” colours like mint green, strawberry pink, or blue raspberry.

Avoid adding water-based colourings to chocolate – use oil-based or gel colours to prevent seizing.

Step 7: Dip and Decorate

1. Holding the cone, dip the top (cake ball part) of each pop into the melted chocolate, rotating to coat evenly.
2. Let excess drip off, then immediately add sprinkles, mini candies, or crushed nuts.
3. For a more realistic look, drip extra coating slightly down the sides to mimic melting ice cream.
4. Stand the dipped cone upright in a foam block or an inverted egg carton.

Step 8: Let Set and Serve

1. Allow the pops to set at room temperature for 15–30 minutes, or place in the fridge for faster results.
2. Once fully set, your Ice Cream Cone Cake Pops are ready to impress and enjoy!