Ice Cream Cone Cake Pops Delightful Sweet Treat

by
- 1 box of vanilla cake mix - 3 large eggs - 1/2 cup vegetable oil - 1 cup water - 1/2 cup frosting (any flavor, but vanilla works great) - 12 mini ice cream cones - 1 cup white chocolate chips - 2 tablespoons coconut oil (or shortening) - Sprinkles (optional, for decoration) To make Ice Cream Cone Cake Pops, gather all these items first. The vanilla cake mix gives a soft base. You need eggs for moisture and structure. Vegetable oil keeps the cake tender. Water helps mix everything smoothly. The frosting adds sweetness and binds the cake crumbs. Mini ice cream cones create a fun shape. White chocolate chips provide the perfect outer layer. The coconut oil makes the melted chocolate shiny and smooth. Sprinkles are a fun touch on top, but they are optional. Having these ingredients ready makes the process easy. Use high-quality ingredients for the best flavor. This will ensure your cake pops turn out delicious and fun! If you want to see the complete process, check the Full Recipe. 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. 2. In a large bowl, mix the cake mix, eggs, oil, and water. Stir until smooth. 3. Pour the batter into the muffin tin, filling each liner halfway. 4. Bake for 15-18 minutes. A toothpick should come out clean when inserted. 5. Cool the cupcakes in the tin for 5 minutes. Then, move them to a wire rack to cool completely. 1. Once cooled, crumble the cupcakes into a large bowl. Aim for fine crumbs. 2. Add the frosting to the crumbled cupcakes. Mix until fully combined; it should feel moist. 3. Roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet. 4. Freeze the cake balls for about 30 minutes until they feel firm. 1. Melt white chocolate chips in a microwave-safe bowl. Stir in coconut oil until smooth. 2. Take the cake balls from the freezer. Insert a mini ice cream cone into each ball. 3. Dip each cake pop into the melted chocolate. Let the excess chocolate drip off. 4. If you like, sprinkle colorful sprinkles on top before the chocolate sets. 5. Place the cake pops in a block of foam or a tall glass to hold them upright. 6. Let the chocolate harden at room temperature or refrigerate for quicker results. For more details, check out the Full Recipe. - Set your oven to 350°F (175°C). This helps cupcakes bake evenly. - Use an oven thermometer to check the real temperature. This ensures perfect results. - Cool the cupcakes in the tin for 5 minutes. Then move them to a wire rack. This helps them cool faster and avoids sogginess. - Crumble the cooled cupcakes until they are fine. Aim for a sandy texture. - Add frosting slowly. Mix until it feels moist but not too sticky. This helps form the cake balls easily. - Roll the mixture into 1-inch balls. If they fall apart, add more frosting to bind them. - Melt your white chocolate chips in short bursts in the microwave. Stir between each burst until smooth. - Mix in coconut oil for a shiny finish. This helps the chocolate coat evenly. - Dip each cake pop quickly. Let the excess chocolate drip off before sprinkles. - Add sprinkles right after dipping. This way, they stick well to the wet chocolate. For a full recipe, check out the [Full Recipe]. {{image_2}} You can change the cake flavor to fit your taste. Try chocolate cake mix for a rich twist. Red velvet gives a fun color and flavor. Lemon cake mix adds a zesty touch. You can also use funfetti for a festive look. Frosting options are endless! Chocolate frosting pairs well with vanilla cake. Cream cheese frosting is great with red velvet. Try strawberry or mint frosting for a fruity kick. Each choice adds a unique taste to your Ice Cream Cone Cake Pops. Get creative with decorations for your cake pops. For a birthday party, use bright colors and themed sprinkles. You can match the colors to party themes. For holidays, use red and green for Christmas, or pastel colors for Easter. Add small candy eyes for a fun, playful look. Edible glitter can make them sparkle for special events. You can even use food coloring to tint the chocolate coating. This way, every pop can be unique and festive. Present your cake pops in fun ways. Use a decorative cup filled with colorful rocks or sprinkles. This adds a pop of color to your table. You can also create a cake pop stand for a fun display. Place them upright in a foam block for easy serving. Pair cake pops with drinks like milk or hot cocoa. They also go well with fruit snacks or cookies. This makes for a delightful treat for kids and adults alike. To keep your Ice Cream Cone Cake Pops fresh, store them in an airtight container. This will help prevent them from drying out. Place a piece of parchment paper between layers if stacking them. I recommend eating them within 3 days for the best taste and texture. If you want to keep them longer, freezing is a great option. Freezing cake pops is easy and effective. First, ensure the pops are firm by freezing them for about 30 minutes. This helps them hold their shape. Once firm, wrap each pop in plastic wrap, then place them in a freezer-safe bag. They can last up to 2 months in the freezer. When you’re ready to eat them, simply take them out and let them thaw at room temperature for about 30 minutes. This way, you keep the quality intact. Enjoy your sweet treat any time! How long do Ice Cream Cone Cake Pops last? Ice Cream Cone Cake Pops stay fresh for about five days at room temperature. If you store them in the fridge, they can last up to a week. Keep them in an airtight container to avoid drying out. Can I use different types of chocolate for coating? Yes, you can use dark, milk, or even colored chocolate for coating. Each type gives a unique taste and look. Try different chocolates to find your favorite! Are Ice Cream Cone Cake Pops gluten-free? They are not gluten-free if you use regular cake mix. However, you can find gluten-free cake mixes in stores. Just check the labels for gluten-free options. What can I use instead of frosting in the cake mix? If you want a healthier option, try using yogurt or applesauce. These will keep the cake moist while cutting down on sugar. You can also use cream cheese for a richer taste. What to do if the chocolate coating is not smooth? If your chocolate isn't smooth, try adding more coconut oil or shortening. This helps thin the chocolate. Also, make sure you melt it at low power in the microwave. Stir often for a creamy texture. How to fix cake pops that won’t stay on the cone? If your cake pops fall off the cone, try chilling the cake balls longer. They need to be firm before you insert them into the cones. You can also dip the end of the cone in melted chocolate before inserting it. Can kids help in making Ice Cream Cone Cake Pops? Absolutely! Kids can help mix the batter, roll the cake balls, and decorate with sprinkles. It’s a fun way to bond and share a delicious treat together. What occasions are best for serving these cake pops? These cake pops are perfect for kids' birthday parties, summer picnics, or family gatherings. They also make great treats for holidays like Halloween or Christmas when you can use themed decorations. For the full recipe, check out the details above! In summary, this blog post guides you through making Ice Cream Cone Cake Pops. You’ve learned about the key ingredients and easy steps needed. I shared tips for baking, forming cake balls, and coating them in chocolate. Plus, I offered fun variations and storage advice. Try adding your favorite flavors and decorations. These cake pops are great for parties and gatherings. Enjoy the process and share your creations with friends and family!

WANT TO SAVE THIS RECIPE?

Who doesn’t love cake and ice cream? Today, I’m excited to share a fun treat: Ice Cream Cone Cake Pops! These sweet bites bring the joy of ice cream right to your party. They’re yummy, cute, and perfect for kids and adults alike. Plus, the best part? You don’t need to be a pro baker to make them. Ready to impress your friends? Let’s dive into the sweet details and get started!

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Ingredients

List of Ingredients

– 1 box of vanilla cake mix

– 3 large eggs

– 1/2 cup vegetable oil

– 1 cup water

– 1/2 cup frosting (any flavor, but vanilla works great)

– 12 mini ice cream cones

– 1 cup white chocolate chips

– 2 tablespoons coconut oil (or shortening)

– Sprinkles (optional, for decoration)

To make Ice Cream Cone Cake Pops, gather all these items first. The vanilla cake mix gives a soft base. You need eggs for moisture and structure. Vegetable oil keeps the cake tender. Water helps mix everything smoothly.

The frosting adds sweetness and binds the cake crumbs. Mini ice cream cones create a fun shape. White chocolate chips provide the perfect outer layer. The coconut oil makes the melted chocolate shiny and smooth. Sprinkles are a fun touch on top, but they are optional.

Having these ingredients ready makes the process easy. Use high-quality ingredients for the best flavor. This will ensure your cake pops turn out delicious and fun! If you want to see the complete process, check the Full Recipe.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a large bowl, mix the cake mix, eggs, oil, and water. Stir until smooth.

3. Pour the batter into the muffin tin, filling each liner halfway.

4. Bake for 15-18 minutes. A toothpick should come out clean when inserted.

5. Cool the cupcakes in the tin for 5 minutes. Then, move them to a wire rack to cool completely.

Making Cake Pops

1. Once cooled, crumble the cupcakes into a large bowl. Aim for fine crumbs.

2. Add the frosting to the crumbled cupcakes. Mix until fully combined; it should feel moist.

3. Roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.

4. Freeze the cake balls for about 30 minutes until they feel firm.

Final Assembly

1. Melt white chocolate chips in a microwave-safe bowl. Stir in coconut oil until smooth.

2. Take the cake balls from the freezer. Insert a mini ice cream cone into each ball.

3. Dip each cake pop into the melted chocolate. Let the excess chocolate drip off.

4. If you like, sprinkle colorful sprinkles on top before the chocolate sets.

5. Place the cake pops in a block of foam or a tall glass to hold them upright.

6. Let the chocolate harden at room temperature or refrigerate for quicker results.

For more details, check out the Full Recipe.

Tips & Tricks

Best Practices for Baking

– Set your oven to 350°F (175°C). This helps cupcakes bake evenly.

– Use an oven thermometer to check the real temperature. This ensures perfect results.

– Cool the cupcakes in the tin for 5 minutes. Then move them to a wire rack. This helps them cool faster and avoids sogginess.

Cake Pop Forming Tips

– Crumble the cooled cupcakes until they are fine. Aim for a sandy texture.

– Add frosting slowly. Mix until it feels moist but not too sticky. This helps form the cake balls easily.

– Roll the mixture into 1-inch balls. If they fall apart, add more frosting to bind them.

Chocolate Coating Advice

– Melt your white chocolate chips in short bursts in the microwave. Stir between each burst until smooth.

– Mix in coconut oil for a shiny finish. This helps the chocolate coat evenly.

– Dip each cake pop quickly. Let the excess chocolate drip off before sprinkles.

– Add sprinkles right after dipping. This way, they stick well to the wet chocolate.

For a full recipe, check out the [Full Recipe].

Variations

Flavor Variations

You can change the cake flavor to fit your taste. Try chocolate cake mix for a rich twist. Red velvet gives a fun color and flavor. Lemon cake mix adds a zesty touch. You can also use funfetti for a festive look. Frosting options are endless! Chocolate frosting pairs well with vanilla cake. Cream cheese frosting is great with red velvet. Try strawberry or mint frosting for a fruity kick. Each choice adds a unique taste to your Ice Cream Cone Cake Pops.

Decorative Ideas

Get creative with decorations for your cake pops. For a birthday party, use bright colors and themed sprinkles. You can match the colors to party themes. For holidays, use red and green for Christmas, or pastel colors for Easter. Add small candy eyes for a fun, playful look. Edible glitter can make them sparkle for special events. You can even use food coloring to tint the chocolate coating. This way, every pop can be unique and festive.

Serving Suggestions

Present your cake pops in fun ways. Use a decorative cup filled with colorful rocks or sprinkles. This adds a pop of color to your table. You can also create a cake pop stand for a fun display. Place them upright in a foam block for easy serving. Pair cake pops with drinks like milk or hot cocoa. They also go well with fruit snacks or cookies. This makes for a delightful treat for kids and adults alike.

Storage Info

Storing Cake Pops

To keep your Ice Cream Cone Cake Pops fresh, store them in an airtight container. This will help prevent them from drying out. Place a piece of parchment paper between layers if stacking them. I recommend eating them within 3 days for the best taste and texture. If you want to keep them longer, freezing is a great option.

Freezing Tips

Freezing cake pops is easy and effective. First, ensure the pops are firm by freezing them for about 30 minutes. This helps them hold their shape. Once firm, wrap each pop in plastic wrap, then place them in a freezer-safe bag. They can last up to 2 months in the freezer.

When you’re ready to eat them, simply take them out and let them thaw at room temperature for about 30 minutes. This way, you keep the quality intact. Enjoy your sweet treat any time!

FAQs

Common Questions

How long do Ice Cream Cone Cake Pops last?

Ice Cream Cone Cake Pops stay fresh for about five days at room temperature. If you store them in the fridge, they can last up to a week. Keep them in an airtight container to avoid drying out.

Can I use different types of chocolate for coating?

Yes, you can use dark, milk, or even colored chocolate for coating. Each type gives a unique taste and look. Try different chocolates to find your favorite!

Are Ice Cream Cone Cake Pops gluten-free?

They are not gluten-free if you use regular cake mix. However, you can find gluten-free cake mixes in stores. Just check the labels for gluten-free options.

What can I use instead of frosting in the cake mix?

If you want a healthier option, try using yogurt or applesauce. These will keep the cake moist while cutting down on sugar. You can also use cream cheese for a richer taste.

Troubleshooting Issues

What to do if the chocolate coating is not smooth?

If your chocolate isn’t smooth, try adding more coconut oil or shortening. This helps thin the chocolate. Also, make sure you melt it at low power in the microwave. Stir often for a creamy texture.

How to fix cake pops that won’t stay on the cone?

If your cake pops fall off the cone, try chilling the cake balls longer. They need to be firm before you insert them into the cones. You can also dip the end of the cone in melted chocolate before inserting it.

Additional Fields

Can kids help in making Ice Cream Cone Cake Pops?

Absolutely! Kids can help mix the batter, roll the cake balls, and decorate with sprinkles. It’s a fun way to bond and share a delicious treat together.

What occasions are best for serving these cake pops?

These cake pops are perfect for kids’ birthday parties, summer picnics, or family gatherings. They also make great treats for holidays like Halloween or Christmas when you can use themed decorations. For the full recipe, check out the details above!

In summary, this blog post guides you through making Ice Cream Cone Cake Pops. You’ve learned about the key ingredients and easy steps needed. I shared tips for baking, forming cake balls, and coating them in chocolate. Plus, I offered fun variations and storage advice. Try adding your favorite flavors and decorations. These cake pops are great for parties and gatherings. Enjoy the process and share your creations with friends and family!

- 1 box of vanilla cake mix - 3 large eggs - 1/2 cup vegetable oil - 1 cup water - 1/2 cup frosting (any flavor, but vanilla works great) - 12 mini ice cream cones - 1 cup white chocolate chips - 2 tablespoons coconut oil (or shortening) - Sprinkles (optional, for decoration) To make Ice Cream Cone Cake Pops, gather all these items first. The vanilla cake mix gives a soft base. You need eggs for moisture and structure. Vegetable oil keeps the cake tender. Water helps mix everything smoothly. The frosting adds sweetness and binds the cake crumbs. Mini ice cream cones create a fun shape. White chocolate chips provide the perfect outer layer. The coconut oil makes the melted chocolate shiny and smooth. Sprinkles are a fun touch on top, but they are optional. Having these ingredients ready makes the process easy. Use high-quality ingredients for the best flavor. This will ensure your cake pops turn out delicious and fun! If you want to see the complete process, check the Full Recipe. 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. 2. In a large bowl, mix the cake mix, eggs, oil, and water. Stir until smooth. 3. Pour the batter into the muffin tin, filling each liner halfway. 4. Bake for 15-18 minutes. A toothpick should come out clean when inserted. 5. Cool the cupcakes in the tin for 5 minutes. Then, move them to a wire rack to cool completely. 1. Once cooled, crumble the cupcakes into a large bowl. Aim for fine crumbs. 2. Add the frosting to the crumbled cupcakes. Mix until fully combined; it should feel moist. 3. Roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet. 4. Freeze the cake balls for about 30 minutes until they feel firm. 1. Melt white chocolate chips in a microwave-safe bowl. Stir in coconut oil until smooth. 2. Take the cake balls from the freezer. Insert a mini ice cream cone into each ball. 3. Dip each cake pop into the melted chocolate. Let the excess chocolate drip off. 4. If you like, sprinkle colorful sprinkles on top before the chocolate sets. 5. Place the cake pops in a block of foam or a tall glass to hold them upright. 6. Let the chocolate harden at room temperature or refrigerate for quicker results. For more details, check out the Full Recipe. - Set your oven to 350°F (175°C). This helps cupcakes bake evenly. - Use an oven thermometer to check the real temperature. This ensures perfect results. - Cool the cupcakes in the tin for 5 minutes. Then move them to a wire rack. This helps them cool faster and avoids sogginess. - Crumble the cooled cupcakes until they are fine. Aim for a sandy texture. - Add frosting slowly. Mix until it feels moist but not too sticky. This helps form the cake balls easily. - Roll the mixture into 1-inch balls. If they fall apart, add more frosting to bind them. - Melt your white chocolate chips in short bursts in the microwave. Stir between each burst until smooth. - Mix in coconut oil for a shiny finish. This helps the chocolate coat evenly. - Dip each cake pop quickly. Let the excess chocolate drip off before sprinkles. - Add sprinkles right after dipping. This way, they stick well to the wet chocolate. For a full recipe, check out the [Full Recipe]. {{image_2}} You can change the cake flavor to fit your taste. Try chocolate cake mix for a rich twist. Red velvet gives a fun color and flavor. Lemon cake mix adds a zesty touch. You can also use funfetti for a festive look. Frosting options are endless! Chocolate frosting pairs well with vanilla cake. Cream cheese frosting is great with red velvet. Try strawberry or mint frosting for a fruity kick. Each choice adds a unique taste to your Ice Cream Cone Cake Pops. Get creative with decorations for your cake pops. For a birthday party, use bright colors and themed sprinkles. You can match the colors to party themes. For holidays, use red and green for Christmas, or pastel colors for Easter. Add small candy eyes for a fun, playful look. Edible glitter can make them sparkle for special events. You can even use food coloring to tint the chocolate coating. This way, every pop can be unique and festive. Present your cake pops in fun ways. Use a decorative cup filled with colorful rocks or sprinkles. This adds a pop of color to your table. You can also create a cake pop stand for a fun display. Place them upright in a foam block for easy serving. Pair cake pops with drinks like milk or hot cocoa. They also go well with fruit snacks or cookies. This makes for a delightful treat for kids and adults alike. To keep your Ice Cream Cone Cake Pops fresh, store them in an airtight container. This will help prevent them from drying out. Place a piece of parchment paper between layers if stacking them. I recommend eating them within 3 days for the best taste and texture. If you want to keep them longer, freezing is a great option. Freezing cake pops is easy and effective. First, ensure the pops are firm by freezing them for about 30 minutes. This helps them hold their shape. Once firm, wrap each pop in plastic wrap, then place them in a freezer-safe bag. They can last up to 2 months in the freezer. When you’re ready to eat them, simply take them out and let them thaw at room temperature for about 30 minutes. This way, you keep the quality intact. Enjoy your sweet treat any time! How long do Ice Cream Cone Cake Pops last? Ice Cream Cone Cake Pops stay fresh for about five days at room temperature. If you store them in the fridge, they can last up to a week. Keep them in an airtight container to avoid drying out. Can I use different types of chocolate for coating? Yes, you can use dark, milk, or even colored chocolate for coating. Each type gives a unique taste and look. Try different chocolates to find your favorite! Are Ice Cream Cone Cake Pops gluten-free? They are not gluten-free if you use regular cake mix. However, you can find gluten-free cake mixes in stores. Just check the labels for gluten-free options. What can I use instead of frosting in the cake mix? If you want a healthier option, try using yogurt or applesauce. These will keep the cake moist while cutting down on sugar. You can also use cream cheese for a richer taste. What to do if the chocolate coating is not smooth? If your chocolate isn't smooth, try adding more coconut oil or shortening. This helps thin the chocolate. Also, make sure you melt it at low power in the microwave. Stir often for a creamy texture. How to fix cake pops that won’t stay on the cone? If your cake pops fall off the cone, try chilling the cake balls longer. They need to be firm before you insert them into the cones. You can also dip the end of the cone in melted chocolate before inserting it. Can kids help in making Ice Cream Cone Cake Pops? Absolutely! Kids can help mix the batter, roll the cake balls, and decorate with sprinkles. It’s a fun way to bond and share a delicious treat together. What occasions are best for serving these cake pops? These cake pops are perfect for kids' birthday parties, summer picnics, or family gatherings. They also make great treats for holidays like Halloween or Christmas when you can use themed decorations. For the full recipe, check out the details above! In summary, this blog post guides you through making Ice Cream Cone Cake Pops. You’ve learned about the key ingredients and easy steps needed. I shared tips for baking, forming cake balls, and coating them in chocolate. Plus, I offered fun variations and storage advice. Try adding your favorite flavors and decorations. These cake pops are great for parties and gatherings. Enjoy the process and share your creations with friends and family!

Ice Cream Cone Cake Pops

Indulge your sweet tooth with these delightful Ice Cream Cone Cake Pops! This easy recipe combines vanilla cake, frosting, and white chocolate for the ultimate treat that's perfect for parties. Follow our simple steps to whip up these adorable cake pops that look as good as they taste. Ready to impress your friends and family? Click through for the full recipe and tips on presentation to make your dessert table irresistible!
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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 (any flavor, but vanilla works great)

12 mini ice cream cones

1 cup white chocolate chips

2 tablespoons coconut oil (or shortening)

Sprinkles (optional, for decoration)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    In a large mixing bowl, combine the cake mix, eggs, oil, and water. Mix until the batter is smooth and well combined.

      Pour the batter into the muffin tin, filling each liner about halfway. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

        Allow the cupcakes to cool completely in the tin for 5 minutes, then transfer to a wire rack to cool further.

          Once cooled, crumble the cupcakes into a large bowl until they resemble fine crumbs.

            Add the frosting to the crumbled cupcakes and mix until fully incorporated. The mixture should be moist enough to form into balls.

              Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes until firm.

                While the cake pops are freezing, melt the white chocolate chips in a microwave-safe bowl. Stir in the coconut oil until smooth and shiny.

                  Once the cake balls are firm, insert a mini ice cream cone into each ball, making sure it’s secure.

                    Dip each cake pop into the melted white chocolate, ensuring it’s coated evenly. Allow excess chocolate to drip off.

                      If desired, immediately sprinkle some colorful sprinkles on top for decoration before the chocolate sets.

                        Insert the cake pops into a block of foam or a tall glass to hold them upright while the chocolate sets.

                          Let the chocolate harden at room temperature or refrigerate for quicker setting.

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

                              - Presentation Tips: Place the Ice Cream Cone Cake Pops in a decorative cup filled with colorful rocks or sprinkles for a fun display, perfect for parties or celebrations!

                                WANT TO SAVE THIS RECIPE?