Would you believe these luscious looking ice cream cones are not ice cream at all? That’s right, they’re made of cake! a variation of cake pop , these large cake balls are supported by a cone instead of a stick; kids will love them, and unlike real ice cream, you don’t have to worry about these treats melting if you serve them at a party. These jumbo “ice cream” cone cake pops are not hard to make at all. So grab your favorite cake mix, roll up your sleeves and let’s get to work…
You Will Need:
1 8” cake
1 container of frosting (about 12 to 16 oz)
32 oz Melting chocolates (milk, dark, or white if you want to make colors)
Ice cream cones
Bake your favorite cake mix. It doesn’t matter if it’s your own recipe or a boxed mix. If you really want a shortcut, purchase a pre-made, undecorated cake. Throw the cooled cake in a bowl.
Break up the cake into a big pile of crumbs. You can use your hands, or a wire pastry cutter if you like.
Mix in about 8 oz of the frosting.
Work it in with your fingers until the mixture is coated and holds together like clay when you squeeze it. Add more frosting if necessary to achieve that clay-like state.
Roll the cake balls into 2-1/2 inch diameter balls. This is MUCH BIGGER than you would normally roll cake pop balls, but it’s okay since they’re not going onto a stick.
Usually you would put cake pops in the freezer for a few minutes to chill them quickly, but don’t do this with these cake balls. Don’t worry if the bottoms get a little bit flat; they’ll sit on the cone better. Just chill the balls in the fridge for 2 hours.
Melt your chocolate.
You can do this in a glass bowl in the microwave; start with one minute and follow up with 15 second intervals, stirring in between, until they’re melted.
Alternatively, put them in a double boiler over simmering water and melt them, stirring frequently.
It’s okay if the chocolate is a little thick. Usually you want the melted coating pretty smooth and thin for cake pops on a stick. You don’t have to add any vegetable shortening or paramount crystals for this type of cake pop.
If you’re using white chocolate and want to make your “ice cream” cake balls colors, add a little bit of food dye.
Place a piece of waxed paper on a dish. Spray it with a non-stick cooking spray.
Pick up one of your cake balls and lower it into the melted chocolate. Roll it around very gently to ensure thorough coverage. Usually you would submerge small cake pops on a stick, but you don’t need to do that with these large ones. Using two spoons, lift the cake ball out of the chocolate and place it onto the sprayed waxed paper.
You don’t want to tap it or smooth out the coating this time; the textured chocolate makes it look more like fresh ice cream. Don’t worry about the drips running down to the wax paper or if some chocolate is pooling up under the cake ball. It will just add to the look of realism in the end.
Sprinkle the cake pops immediately with sprinkles. You can omit them if you want, but it makes for a more festive looking dessert.
Cut maraschino cherries in half. Dab a little melted chocolate on the cut half and lay it on top of the cone. Put them in the freezer for about 15 minutes at this point to quick set the candy coating.
Re-melt some of the leftover chocolate if it’s begun to harden. You can turn the cone over and dip the edges into the chocolate, or just smear some around the edges with a spoon.
Pick up a cake ball, peel it carefully off the waxed paper so the chocolate coating doesn’t break. Sit it on top of the cone.
Put them back in the fridge, standing up, for 2 hours.
These are great served with a slice of ice cream cake for a cute twist to cake and ice cream!
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