My kids LOVE cakepops (who doesn’t?)
Cakepops are the first thing they ask for when I mention stopping at Starbucks. We’ve had them as party favors, but we’ve never really made them before in the house.
The other day we were headed out to a get together and bringing dessert. I wanted to try something different, so after seeing some adorable ice-cream cakepops on Pinterest, I was inspired to give this whole cakepop-making-thing a whirl.
I was surprised at how incredibly easy they are to make!
How To Make Cake Pop Ice Cream Cones
- 1 box of cake mix of choice (I used yellow cake- my fave!)
- Ingredients listed on back of cake mix (typically eggs and oil)
- Tub of vanilla frosting (I used vanilla)
- SMALL waffle cones (the size is important!)
- Chocolate chips
- vegetable oil
- wax paper
Bake cake as directed on box. Remove from oven, let cool.
Crumble cake and mix in about 2/3 of the tub of frosting. The recipe I originally saw called for the whole tub of frosting but I personally thought that was a bit much, so I used less and was happy with the outcome.
Roll mixture into cake-pop balls and place on wax paper. Refrigerate.
At this point if you were just making regular cake pops, you could put a stick in the center and refrigerate them until ready to dip.
Prep your cones! You are going to need something to hold the cones upright. I poked holes in the empty cone box, but I think you could probably also use a cupcake tree to hold them up too.
As I mentioned in the ingredients, the size of the cone is SO important. The bigger the cone, the bigger the cake pop ball has to be and the bigger the cake pop ball the heavier and harder to balance it becomes– I learned the hard way. Plus, as delicious as cakepops are, there is such a thing as “too much” cake-pops- no one wants to eat 3 lbs of cake and frosting. Nabisco has a good size waffle cone.
Melt your chocolate with a teaspoon of vegetable oil. This makes the chocolate smoother.
Dip 1/2 of the cake pop ball into the chocolate and place inside the cone. This will help it stick to the cone.
Allow chocolate to dry. If you can move into the refrigerator this may make help speed up the process.
Dip the rest of your cone into the chocolate and add sprinkles!