Ice Cream Cone Cake Pops are the cutest, most delightful dessert mashup you never knew you needed! Imagine the fun of an ice cream cone combined with the rich, moist deliciousness of a cake pop. These aren’t just treats; they’re edible works of art that bring smiles to faces of all ages.

While the exact origin of cake pops is debated, their popularity exploded in the late 2000s, thanks to bakers who sought creative ways to use leftover cake. The idea of transforming them into miniature ice cream cones? Pure genius! It’s a playful twist on a classic dessert that’s perfect for parties, holidays, or simply a sweet afternoon treat.

What makes these Ice Cream Cone Cake Pops so irresistible? It’s the perfect combination of textures and flavors. You get the satisfying crunch of the cone, the soft, melt-in-your-mouth cake, and the sweet, creamy coating. Plus, they’re incredibly convenient and portable, making them ideal for on-the-go snacking or sharing with friends. Get ready to impress everyone with these adorable and utterly delicious treats!

Ingredients:

1 box (15.25 ounces) cake mix (any flavor you like!)
Ingredients called for on the cake mix box (usually eggs, oil, and water)
1 can (16 ounces) frosting (matching or complementary flavor to your cake)
1 package (12 ounces) candy melts (color of your choice)
Vegetable shortening (for thinning candy melts, if needed)
24-30 Ice cream cones (flat-bottomed sugar cones work best)
Lollipop sticks
Sprinkles, edible glitter, or other decorations
Optional: Mini chocolate chips, chopped nuts, crushed cookies for coating

Baking the Cake:

Prepare the cake batter according to the instructions on the cake mix box. Make sure to follow the measurements precisely for the best results. Overmixing can lead to a tough cake, so mix until just combined.
Pour the batter into a greased and floured 9×13 inch baking pan. This size pan will give you the right thickness for the cake pops. You can also use a different size pan, but you may need to adjust the baking time.
Bake the cake according to the instructions on the cake mix box. Use a toothpick to check for doneness. Insert the toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Let the cake cool completely in the pan. This is crucial! If you try to crumble the cake while it’s still warm, it will be too sticky and difficult to work with. I usually let it cool for at least an hour, or even longer.

Making the Cake Pop Mixture:

Crumble the cooled cake into a large bowl. Use your hands to break the cake into small, even pieces. You want a fine crumb, but not a powder.
Add the frosting to the crumbled cake. Start with about half of the can and mix it in with your hands. Gradually add more frosting until the mixture is moist and holds together when you squeeze it. You don’t want it to be too wet, or the cake pops will be too heavy and fall off the cones. I usually use about ¾ to the entire can, depending on the cake and frosting.
Mix the cake and frosting thoroughly. Make sure the frosting is evenly distributed throughout the cake crumbs. The mixture should be similar to playdough in consistency.

Shaping and Assembling the Cake Pops:

Scoop out a small amount of the cake mixture. I use a small cookie scoop to ensure that all the cake pops are the same size. A tablespoon works well too.
Shape the cake mixture into a ball or a slightly elongated shape. The shape should resemble the top of an ice cream scoop. Don’t make them too big, or they will be too heavy for the cones.
Repeat until all the cake mixture is used. Place the shaped cake pops on a baking sheet lined with parchment paper.
Melt a small amount of candy melts according to the package directions. You’ll use this to “glue” the cake pops to the cones.
Dip the tip of a lollipop stick into the melted candy melts. Insert the stick into the bottom of a cake pop. This will help secure the cake pop to the cone.
Carefully place the cake pop on top of an ice cream cone. Gently press down to secure it.
Repeat with all the cake pops and cones. Place the assembled cake pops on the baking sheet and refrigerate for at least 30 minutes to allow the candy melts to harden and the cake pops to set. This will prevent them from sliding off the cones when you dip them.

Dipping and Decorating:

Melt the remaining candy melts according to the package directions. If the candy melts are too thick, add a small amount of vegetable shortening to thin them out. Stir until smooth.
Dip each cake pop into the melted candy melts. Hold the cone upside down and dip the cake pop into the candy melts, swirling to coat evenly. You can use a spoon to help cover any areas that are not fully coated.
Gently tap off any excess candy melts. This will prevent the coating from being too thick and dripping down the cone.
Immediately decorate with sprinkles, edible glitter, mini chocolate chips, chopped nuts, or crushed cookies. The candy melts will harden quickly, so you need to decorate them right away.
Place the decorated cake pops back on the baking sheet lined with parchment paper.
Refrigerate for at least 15 minutes to allow the candy melts to harden completely.

Tips and Tricks:

Use high-quality candy melts for the best results. Cheaper candy melts can be difficult to work with and may not melt smoothly.
Don’t overheat the candy melts. Overheating can cause them to seize up and become unusable. Melt them in short intervals, stirring in between, until they are smooth.
If the candy melts become too thick, add a small amount of vegetable shortening. This will help thin them out and make them easier to work with.
Work quickly when dipping and decorating the cake pops. The candy melts will harden quickly, so you need to decorate them right away.
If you’re having trouble getting the cake pops to stick to the cones, try dipping the rim of the cone in melted candy melts before attaching the cake pop. This will provide extra adhesion.
Store the cake pops in an airtight container in the refrigerator. They will stay fresh for several days.
Get creative with your decorations! Use different colors of candy melts, sprinkles, and other toppings to create unique and festive cake pops.
For a fun twist, try using different flavors of cake mix and frosting. Chocolate cake with peanut butter frosting is always a hit!
If you don’t have lollipop sticks, you can use wooden skewers or even sturdy straws. Just make sure they are clean and food-safe.
To prevent the cones from getting soggy, avoid dipping them in the melted candy melts. Only dip the cake pop portion.
If you want to add a drizzle of chocolate or another color of candy melts, let the base coat harden completely before drizzling. This will prevent the colors from blending together.
Consider using a cake pop stand to display your finished cake pops. This will keep them from rolling around and will make them look even more professional.
Don’t be afraid to experiment! Cake pops are a fun and easy treat to make, so don’t be afraid to try new things and see what you come up with.

Troubleshooting:

Cake pops falling off the cones: Make sure the cake pop mixture is not too wet. Add more crumbled cake if needed. Also, ensure the candy melts used to attach the cake pop to the cone are fully hardened before dipping. Refrigerating them helps.
Candy melts are too thick: Add a small amount of vegetable shortening, a teaspoon at a time, until the desired consistency is reached.
Candy melts are seizing up: This usually happens when the candy melts are overheated or come into contact with water. Unfortunately, seized candy melts are difficult to salvage. Start with a fresh batch and be careful not to overheat them or get any water in them.
Sprinkles not sticking: Make sure you are adding the sprinkles immediately after dipping the cake pop in the melted candy melts. The candy melts harden quickly, so you need to work fast.
Cones are breaking: Be gentle when handling the cones. They are fragile. If a cone breaks, you can try to repair it with a small amount of melted candy melts.

Conclusion:

And there you have it! These Ice Cream Cone Cake Pops are truly a must-try for your next party, celebration, or even just a fun weekend baking project. They’re not only incredibly adorable, resembling miniature ice cream cones, but they also deliver a burst of deliciousness in every bite. The moist cake interior, combined with the sweet candy coating and the satisfying crunch of the cone, creates a delightful textural experience that will leave everyone wanting more. I know what you might be thinking: “Cake pops? Sounds complicated!” But trust me, this recipe is surprisingly straightforward, and the end result is well worth the effort. Plus, the decorating aspect is where you can really let your creativity shine! Think of it as edible art a chance to express your personality and create something truly unique. Why are these Ice Cream Cone Cake Pops a must-try? Because they’re: * Fun and Festive: Perfect for birthdays, holidays, or any occasion that calls for a little sweetness. * Easy to Customize: The possibilities are endless when it comes to cake flavors, candy coatings, and decorations. * A Crowd-Pleaser: Kids and adults alike will adore these charming treats. * A Great Baking Project: A fun and rewarding activity to do with family and friends. Now, let’s talk serving suggestions and variations. While these Ice Cream Cone Cake Pops are fantastic on their own, you can elevate them even further. Consider serving them with a scoop of real ice cream for an extra decadent dessert. Or, arrange them on a tiered cake stand for a visually stunning centerpiece. For variations, the sky’s the limit! Experiment with different cake flavors, such as chocolate, red velvet, or lemon. Use various candy melts in different colors to create a rainbow of cones. Add sprinkles, edible glitter, or mini chocolate chips for extra flair. You could even dip the cones in melted chocolate before adding the cake pop for an extra layer of indulgence.

Serving Suggestions:

* Serve alongside a scoop of your favorite ice cream. * Arrange on a tiered cake stand for a beautiful presentation. * Package individually in cellophane bags for party favors. * Pair with a glass of cold milk or a refreshing lemonade.

Variations:

* Use different cake flavors (chocolate, red velvet, lemon, etc.). * Experiment with various candy melt colors. * Add sprinkles, edible glitter, or mini chocolate chips. * Dip the cones in melted chocolate before adding the cake pop. * Use different types of cones (sugar cones, waffle cones, etc.). * Add a small marshmallow to the top of the cake pop before dipping for a “soft serve” look. I truly believe that these Ice Cream Cone Cake Pops will become a new favorite in your household. They’re a delightful treat that’s sure to bring smiles to everyone’s faces. So, gather your ingredients, preheat your oven, and get ready to embark on a fun and delicious baking adventure! I can’t wait to hear about your experience making these Ice Cream Cone Cake Pops! Please, give this recipe a try and share your photos and feedback in the comments below. Let me know what variations you tried and how they turned out. Did you use a special type of sprinkle? Did you try a unique cake flavor? I’m eager to see your creations and learn from your experiences. Happy baking!