Ice Cream Cone Cake Pops

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!