Ice Cream Cone Cake Pops

Ingredients (Makes \~20 cake pops):

- 1 prepared cake (any flavor – chocolate, vanilla, funfetti, etc.)

- ⅓ to ½ cup frosting (buttercream, cream cheese, or canned)

- 20 mini ice cream cones (flat-bottomed)

- 1½ cups white or milk chocolate melts (candy melts or chips)

- Gel food coloring (optional – pink, mint, blue, etc.)

- Sprinkles, crushed nuts, or mini candies for decorating

- Wax paper or foam block (to hold pops upright)

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Directions:

1. Crumble the cake:

Crumble the cooled cake into fine crumbs in a large bowl. Add frosting a little at a time and mix with clean hands until it forms a soft, pliable dough.

2. Shape into scoops:

Roll the dough into 1-inch balls, slightly flattening the top to mimic a scoop. Place on a tray and refrigerate for 30 minutes, or freeze for 10 minutes.

3. Melt & color the chocolate:

Melt candy melts or chocolate chips in the microwave in 30-second intervals, stirring until smooth.

Add food coloring if using white melts to create ice cream-style colors.

4. Assemble the cones:

Place each chilled cake ball gently onto a mini cone. Use melted chocolate as glue if needed. Let sit upright in a foam block or standing cone rack.

5. Dip & decorate:

Drizzle or spoon more melted chocolate over the top of each pop to mimic dripping ice cream. Immediately add sprinkles, mini candies, or chocolate drizzle. Let set on wax paper or upright in foam.