How To Make Cake Pop Ice Cream Cones

Making cake pops are fun! Try these adorable Ice Cream Cone Cake Pops – they are the perfect addition to your next party.

I love easy cake pops and these Ice Cream Cone Cake Pops are some of the easiest. First of all, there is no rolling perfectly shaped spheres. Second, there’s no need to perfectly tap off the excess candy; you kinda want all the dripping to happen. And third, they are supposed to be fun and whimsical. There’s no “perfect” in whimsical. So be creative, be imperfect, but most of all have some fun while making these because everyone is going to have fun eating them!

I just love how easy there were to make and how fun they are to display. I was able to find the mini ice cream cones at my local grocery store, but if you can’t find them, there’s a link to purchase them through Amazon in the recipe. I’ve also seen pointed cones if you’d prefer those to these flat bottomed ones.

Ice Cream Cone Cake Pops

You can skip the stick if you prefer and stand these up on their cones. I would suggest filling the bases with candy like mini M&M’s, skittles, or some other small candy that has some weight to them. This will help to keep them from being really top heavy and falling over. You can stick a toothpick into the top center of the dough and use that as a handle. Carefully twist the toothpick to remove it, then add your chocolate to cover the little hole. Be very careful when dipping with a toothpick – these pops are BIG and can easily fall off of a skinny little toothpick.

Don’t know how to make Cake Pops? I’ve got you covered! Check out my videos along with my tips on my Cake Pop Tutorials Page.Bread & Breakfast Cakes & Cupcakes Candy Cookies & Bars Decorating Ideas Fillings & Frostings Ice Cream Mousse & Pudding & Such Pies & Tarts Sauces & Spreads Sourdough Trifles & Crisps

Adorable and so, so flavorful, these fun cake pops are not only easy to make but addicting to eat! With a variety of textures, a bold vanilla flavor, and no need for perfect candy dipping skills, these are my favorite cake pops to make!

Eiswaffel Cake Pops (ice Cream Cone Cake Pops)

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These cake pops were one of my favorite bakes this summer. It all started with a melting ice cream smash cake for my niece’s first birthday. I knew I’d need a tiny ice cream cone for her tiny little 4” smash cake, but I just could not find any.

And that’s when I got the idea to make cake pops instead of a cake or cupcakes for all the guests. Because if one little melting ice cream cone cake pop is cute, then a whole tray full is for adorable.

Ice Cream Cone Cake Pops Birthday Cake Pops Ice Cream Cake

And wow. Was I so, so happy I made extras. These were so, so good! The textures from the cone and candy melts and sprinkles contrasted perfectly with the soft cake filling. And even though I’m a chocolate girl through and through, the flavors altogether were so good. These are honestly my favorite cake pop I’ve made all year.

The vanilla cake is one of my favorites. You can use any vanilla cake you like, but I knew this one has a very fluffy, almost cake-box-like texture that is ideal for a cake pop. You want something flavorful but not overly sweet, since you’ll be adding both frosting and candy coating, so this cake was perfect for that. This is a lemon-free version of my lemonade cake, and the cupcake version can be found here.

You can add the sprinkles to the batter (like I did) or when you mix in the frosting. I had extra confetti cake batter, so I had not choice but to bake the sprinkles right into the cake. Which worked just fine but isn’t standard and could run the risk of a grayish filling if over mixed. Usually, you bake a vanilla cake and add the sprinkles with the frosting. Both options are just as easy and give that perfect confetti cake flavor. I use extra vanilla in my vanilla buttercream, meaning a more flavorful result. It makes it the perfect accompaniment to the confetti cake because it’s just classic.

The Creative Orchard: Create & Inspire: Ice Cream Cone Cake Pops

Finally, the design. This design was far easier than I expected. I just cut the waffle cones in half (otherwise you have a giant cake pop), dipped those in candy to glue the cake on, then dipped the whole thing in candy and let it dry messily, adding sprinkles while it was still wet. That’s it! You don’t want these to look perfect, since the goal is “melting ice cream.”

And not only are these adorable, they taste amazing. The crunch from the cone contrasts with the subtle crunch from the candy coating and sprinkles, and it all comes together with the soft, flavorful taste of the cake filling. They really are my favorite cake pops.

Cake flour. You can make your own. For this recipe, you’d want to use 4 1/2 tablespoons (1/4 cup plus 1/2 tablespoon) cornstarch and add that to 1 3/4 cup plus 1 1/2 tablespoons flour. Sift and whisk twice before using in the cake. If that’s too complicated, simply make 3 cups of cake flour and use only 2 cups plus 2 tablespoons. Each cup of cake flour is made by adding 2 tablespoons cornstarch to a 1 cup measuring cup then filling it the rest of the way with all purpose flour (so 7/8 cup or 14 tablespoons flour).

Ice Cream Cake Pops

Sugar/brown sugar. I usually use both, because the color comes out yellow and the brown sugar keeps the cake more moist and flavorful.

Vanilla buttercream. You only need a cup, so you can make a reduced recipe (1/4 would be about right) or use the extras for something else. You can also use any frosting recipe you like—like marshmallow!

Sprinkles. Jimmies are the most classic tasting here, but you can use any sprinkles you like as long as they’re not too thick or large.

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Candy melts. I used pink, but you can use any color you’d like! I actually toned the color down by adding some white, but it’s entirely up to your preference.

Waffle cones. I used full sized cones and just cut them with a serrated knife. You don’t need a perfect cut, as you’ll be dipping them in candy melts.

8. Crumble completely cooled cake. Be sure it’s not chunky—you want it all as evenly small as possible so you get a round cake ball.

Melting Ice Cream Cone Cake Recipe

9. Stir in buttercream and sprinkles. Stirring in the sprinkles at this point keeps them larger and more noticeable, but you could also fold them in with the last addition of flour when making the cake.

10. Shape and chill cake balls. You’ll shape them into rough balls, chill, then re-shape them into perfect spheres after they’ve chilled.

11. Dip top of cone into melted candy melts. This helps create “glue” to adhere the cake ball to the cone. Attach the dipped cone to the cake ball immediately. Refrigerate until solid.

Ice Cream Cone Cake Pops Recipe + Tutorial

12. Dip cake ball into candy melts. Keep the tray with the glued cones/cake balls in the fridge and just dip a couple at a time.

13. Decorate immediately with sprinkles. Set the dipped cone on parchment and let the excess candy pool around it as you decorate it while still wet.

This may sound like an intense recipe, but it’s really just a handful of steps with a good deal of cooling and chilling involved. To make things easier, I suggest making your cake and buttercream the day before you’ll dip them. You could also roll the cake balls and chill them overnight, as long as you cover them well (with plastic wrap or in an airtight container). That way, there’s less to do in one single day. Also, feel free to make these a day or two before you need them! They keep well for 3-5 days at room temperature.

Ice Cream Cake Pop How To

Yes! Most recipes call for boxed cake, but I just can’t bring myself to make that when I have such an easy homemade cake that I love so much. You could use any yellow cake that you love or even lemon cake. My bakery style cake is actually my favorite vanilla cake, but it’s much more moist and a little old-fashioned-y dense, so it may not be as suited to cake truffles as this fluffier cake.

Yes! I’ve made these with marshmallow frosting and it’s so very delicious. Like, I almost wrote the recipe for that version instead because it’s such a winning combination with the confetti cake. You could also use chocolate, but be prepared for a brownish gray color.

You don’t need these perfectly round since you’ll be attaching a cone and drying them upside down. However, if you want a perfectly round filling (or plan to dry them right side up instead),

Ice Cream Cone Cake Pops Recipe