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Ice Cream Cone Cake Pops
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"Scoop up some yummy fun with some homemade Ice Cream Cone Cake Pops! These cake pop ice cream cones are the perfect way to add something special to any birthday, party, or special day. 13 sugar ice cream cones 3 cups cake crumbs, pre-baked and crumbled 1 ⅓ cup white chocolate or semi-sweet chocolate chips 1 cup heavy cream 1 cup white chocolate candy melts, in your choice of colors ½ cup milk chocolate Sprinkles The best way that I have found to keep my ice cream cone cake pops upright while they chill is to use a cardboard box with holes cut in the top. You can set the small side of the cone right into the hole and they should stay up nicely as you decorate and let them chill. If you whisk your ganache and it has any remaining chocolate pieces, you will just want to add a little heat to melt them completely. You can do this by microwaving the ganache in 15-second increments and stirring until smooth. You may want to only remove a few dough balls from the fridge at a time so they don’t come to room temperature as you work. It’s so much easier to make these cake pops when they are completely chilled! A lot of people make cake pops using frosting instead of a ganache, and while that version is yummy, these are too and they hold up much better when shaping and decorating! If you prefer your own version of cake pop dough, just simply skip the steps to mix cake crumbs with ganache and substitute your premade cake pop dough. If you are making a large batch, you may have to reheat the candy melts while you are dipping your cones. The cold temperature of the ice cream cone cake pops tend to cool down the chocolate. But it should stay smooth and melted through a standard batch!"
First, make a ganache by heating the heavy cream in a saucepan over low-medium heat until it begins to simmer. While the cream heats, place the white chocolate or semi-sweet chocolate chips in a heat-safe bowl. Set aside. When the cream is simmering, pour it over the chocolate chips and let it sit for 3-4 minutes. Whisk the chocolate and the cream until it forms a smooth ganache. If you haven’t already, crumble your baked and cooled cake into fine crumbs. Place 3 cups of cake crumbs in a mixing bowl and add ½ cup of the ganache. Mix the cake and ganache until a smooth dough forms. Prepare a baking sheet with a layer of parchment paper. Scoop about 2 tablespoons of the dough and roll it into a ball. Place the ball on a baking sheet and repeat with the remaining dough. Place the baking sheet into the fridge to chill for at least ½ hour. When the dough balls are through chilling, remove them from the fridge. Dip a dough ball into some of the ganache and place it securely in one of the sugar cones. Repeat with the remaining dough and place all the cones back on the tray to set in the fridge for another 1 hour. To decorate your ice cream cone cake pops, melt your candy melts according to package directions and color with gel food coloring if desired. Quickly dip one of your prepared and chilled cones into the melted chocolate, covering the dough ball portion completely. Repeat with the remaining cones and return to the fridge for a few minutes to set. Once set, use a filled piping bag or spoon to drip another color of candy melts on top of each of your cake pop ice cream cones, and immediately top with sprinkles. Serve right away or place them back in the fridge to set until you are ready to serve!
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