Ice-Cream Cone Cake Pops
Ice-Cream Cone Cake Pops
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 10 cake pops
Measurements:
(Recipe in grams below!)
Cake Pop
1 pan of preferred cake flavor
1 & 1/3 cup chocolate
Coating & Decoration
1 & 1/2 cup chocolate
1 tbsp vegetable oil
food coloring (pink)
sprinkles
10 waffle cones
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cake Pop
1 pan of preferred cake flavor
200 grams chocolate
Coating & Decoration
240 grams chocolate
13 grams vegetable oil
food coloring (pink)
sprinkles
10 waffle cones
Kitchen Equipment
cake pop sticks
stand mixer with paddle attachment OR bowl and rubber spatula
microwave safe bowl
measuring cups or kitchen scale
Instructions
Step 1
Prepare preferred flavor of cake for cake pops. Let cool for 15 minutes.
Crumble cake until there are little to no clumps.
Step 2
Heat up 200 grams (1 & 1/3 cup) of chocolate for 90 seconds (or until melted).
Add melted chocolate to cake and mix until the cake becomes doughy.
Form 50 gram (or 1 & 1/2 tbsp) cake balls and put on plate/tray. Chill these for 30 minutes.
Step 3
Heat up coating chocolate, then mix in vegetable oil (or coconut oil) to thin it down.
Remove cake pops from fridge/freezer. Dip the edge of your cake pop stick into the chocolate and stick cake pop stick a little over halfway through your cake pop.
Let these chill again for 20 minutes (preferably in a freezer).
Step 4
Cut about 1/4 of the waffle cone top and the tip on the opposite end off (should be big enough to fit cake pop stick through).
Before pulling cake pops out of the freezer, make sure your chocolate is still warm and melted (if not, put back in microwave for 30-45 seconds).
Remove cake pops from freezer and dip into melted chocolate the chocolate should begin to chill instantly, but if it is not, stick cake pops back into freezer). Stick cake pop stick through ice-cream cone.
Step 5
Add your choice of toppings. Mix pink food coloring into coating chocolate and add to a Ziploc/piping bag. Pipe it out onto the tops of your cake pops and add sprinkles.
You can store these in the fridge for up to 10 days (do not leave at room temperature, in case the white chocolate decides to melt!).