Ice Cream Cone Cake Pops

$- 1 box of vanilla cake mix - 3 large eggs - 1/2 cup vegetable oil - 1 cup water - 1/2 cup frosting - 12 mini ice cream cones - 1 cup white chocolate chips - 2 tablespoons coconut oil - Optional: sprinkles for decoration When you make Ice Cream Cone Cake Pops, you need simple ingredients. First, grab a box of vanilla cake mix. This mix gives a sweet base. Next, add three large eggs to bind everything. A half cup of vegetable oil keeps the cake moist. For hydration, use one cup of water. Frosting is key for flavor. I suggest a half cup of vanilla frosting. You'll also need twelve mini ice cream cones. These cones serve as fun holders for your cake pops. For the coating, gather one cup of white chocolate chips. To make it smooth, add two tablespoons of coconut oil. If you want to jazz them up, sprinkles make a great decoration. You can find all these items at your local store. Having everything ready makes cooking more fun! - Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. - Step 2: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Mix until smooth. - Step 3: Pour the batter into the lined muffin cups, filling them halfway. Bake for 15-18 minutes. Cool the cupcakes in the pan for 5 minutes before moving them to a wire rack. - Step 4: Once the cupcakes cool, crumble them into a large mixing bowl. Break them down until they are fine crumbs. - Step 5: Add the frosting to the crumbled cupcakes. Mix well until the frosting is evenly spread and moist. - Step 6: Roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper. Freeze for 30 minutes. - Step 7: While the cake balls freeze, melt the white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring in between. - Step 8: After freezing, gently insert a mini ice cream cone into each cake ball. Dip the cake pops into the melted chocolate. - Step 9: Allow any excess chocolate to drip off. Sprinkle colorful sprinkles on top before the chocolate hardens. Place the cake pops upright in a block of floral foam or a tall glass until set. For the complete recipe, check out the [Full Recipe]. Cooling your cupcakes is key. If you skip this step, they may crumble too much. After baking, let them cool for about 5 minutes in the tin. Then move them to a wire rack. This helps them cool completely. When they are cool, you can crumble them evenly. For best results, break them into small pieces. Use your hands or a fork to get fine crumbs. This makes mixing easier. Melting chocolate can be tricky. To avoid burning, use a microwave-safe bowl. Heat the chocolate chips in 20-second intervals. Stir after each interval until it’s smooth. For a shiny finish, add coconut oil. It helps the chocolate coat better and makes it glossy. If you don’t have coconut oil, use shortening. Both will help you get that perfect dip. Get creative with your sprinkles! Use different colors and shapes. You can mix and match them for fun designs. If you want to use white chocolate, you can add food coloring. Dip the cake pops in white chocolate first, before adding sprinkles. This way, the colors will stick better. Let your imagination run wild with your cake pop designs! {{image_4}} You can change up the flavor of your cake pops easily. Instead of vanilla, try using chocolate cake mix. This adds a rich and delightful taste. You can also switch up the frosting flavors. Think about using chocolate, strawberry, or cream cheese for a unique twist. Each flavor adds its own charm and fun. Coating your cake pops doesn’t have to be plain white chocolate. Colored candy melts make your pops pop! They come in many colors. You can mix and match for a beautiful look. Sprinkles and nuts are great alternatives too. They add crunch and color, making each bite exciting. Presentation can make your cake pops shine at any event. Try arranging them in a fun display. Use a cute cup filled with colorful edible rocks or sprinkles. This makes a great centerpiece for parties. You can also theme them for seasons. For Halloween, use orange and black sprinkles. For Christmas, think red and green. The options are endless! Be sure to check out the Full Recipe for specific instructions! You can store your cake pops at room temperature. Keep them in an airtight container. This helps keep them fresh for a few days. If you want them to last longer, place them in the fridge. Just make sure they are in a sealed container to avoid drying out. These cake pops can stay fresh for about five days at room temperature. In the fridge, they can last up to a week. If you want to freeze them, wrap each cake pop in plastic wrap. Then, place them in a freezer bag. When ready to eat, let them thaw at room temperature. If your cake pops need a refresh, you can warm them slightly. Use a microwave for about 10 seconds. This helps soften the chocolate. Avoid melting it completely. Be careful not to overheat them as this can ruin their shape. Enjoy your tasty treats! Yes, you can use a gluten-free cake mix. This makes the recipe accessible to those with gluten sensitivities. Just choose a brand you like, and follow the same steps as the regular cake mix. It will taste just as great! You can make these ice cream cone cake pops two days ahead of time. Store them in an airtight container at room temperature. This allows the flavors to meld, making them even more tasty when served. Yes, kids can help with this fun recipe! They can mix the cake batter and roll the cake balls. Just keep an eye on them when using the oven and the melting chocolate. Safety first! To transport cake pops, place them in a sturdy box. Use a piece of foam or a small container to hold them upright. This keeps them from tipping over. You want them to stay looking cute for your event! In this post, I covered how to make fun cake pops using simple ingredients. You learned to prepare the cake base and form, coat, and assemble the pops. I shared helpful tips for texture and melting chocolate. You also discovered variations and storage tips to keep your treats fresh. Making cake pops is a fun way to get creative in the kitchen. Enjoy your baking!$

Create a fun dessert experience with these delightful Ice Cream Cone Cake Pops! Perfect for parties or just a sweet treat, this easy recipe combines moist vanilla cake, creamy frosting, and colorful chocolate coating. Follow simple steps to roll, dip, and decorate your cake pops on mini cones, and watch them disappear at your next gathering. Click to explore the full recipe and bring joy to your dessert table!

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Ingredients

1 box of vanilla cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

1/2 cup frosting (vanilla recommended for a classic flavor)

12 mini ice cream cones

1 cup white chocolate chips

2 tablespoons coconut oil (or substitute with shortening)

Sprinkles (optional, for a festive touch)

Instructions

Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners to prepare for baking.

In a spacious mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Use an electric mixer or whisk to blend until the batter is smooth and all ingredients are fully incorporated.

Carefully pour the cake batter into the lined muffin cups, filling each about halfway to allow room for rising. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

After baking, let the cupcakes cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely—this will ensure they are easy to crumble.

Once cooled, crumble each cupcake into a large mixing bowl, breaking them down until they resemble fine crumbs.

Add the frosting to the bowl with crumbled cupcakes. Use your hands or a spatula to mix until the frosting is evenly distributed and the mixture is moist enough to hold together when formed into balls.

With your hands, roll the mixture into 1-inch balls and arrange them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 30 minutes, allowing the cake balls to firm up.

While the cake pops are setting in the freezer, melt the white chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring in between until fully melted. Stir in the coconut oil to create a smooth and glossy coating.

Once the cake balls are firm, carefully insert a mini ice cream cone into each ball, pressing gently to ensure a secure attachment.

Dip each cake pop into the melted white chocolate, turning to coat it evenly. Allow any excess chocolate to drip off before placing it back on the parchment-lined baking sheet.

If you like, immediately sprinkle colorful sprinkles on top of the wet chocolate for added decoration before it sets.

For stability, insert the cake pops into a block of floral foam or place them upright in a tall glass until the chocolate has cooled and hardened completely.

Let the chocolate set at room temperature or, for quicker results, refrigerate the cake pops until firm.

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 cake pops

- Presentation Tips: For a charming display, arrange the Ice Cream Cone Cake Pops in a decorative cup filled with colorful edible rocks or sprinkles. This setup is sure to delight guests at parties or festive gatherings!