Thursday, August 30, 2012

Mini Ice Cream Cone Cake Pops


I first made these mini Ice Cream cones for my daughter's 5th birthday over a year and a half ago. I think that they are so cute and so much easier than cutting full sized cones in half to get the get the right fit.


For my Little Cup's Birthday, we had a very last minute Ice Cream Party (in February) and these were made as the little thank you favors for all the little girls. The girls loved them! These minis were the perfect sized for the little hands.





To make these little buggers, make your cake pop batter and then make small cake balls. I measured out regular size pops and then cut them in half.
Roll them smooth.

I used Chococones as the bases.
Have you seen these little candies?? They are little cookie dipped in chocolate. I love them!

Dip the flat side of the cone and attach the cake ball.

My cooling rack worked perfectly to hold the cones upright while I worked.

Dip the pop  and then decorate.

I adding some "toppings" to my cones with some faux chocolate and marshmallow with sprinkles and a cherry on top.











Didn't they turn out perfect??


My Little Cup thought they did! She was a great help in the kitchen today. She even helped to take some pictures for me. 
I think the pops were the perfect reward for her.


Now for some NEWS!
I've signed up with ReciPage and I am in the process of adding the past three months of recipes into the program. This will take a while for me, but the good news for you is that you will be able to print the recipe to take the kitchen and make.
However, don't hit the print button quite yet... Let me get a few more recipes in over the weekend and get the link up and live. Thanks for your patience. I'll let you know when the page is live. You'll also see a new Recipe Index Tab at the top of the menu bar.

Mini Ice Cream Cone Cake Pops

by Pint Sized Baker
Prep Time: 1 hour
Keywords: candy melts birthday Cake Pop cake
Ingredients (24 cones (depending on box))
    For the Cake Batter
    • 1/4 of a 9x13 cake, cooked
    • 1 Tbls frosting
    For the Pop
    • 1 box Chococones
    • 1/2 bag of White Candy Melts
    • 1/2 bag of Pink Candy Melts
    • 1/2 bag of Chocolate Candy Melts
    • Sprinkles
    • Red Candy (mini M&M or Red Hot)
    Instructions
    For the Cake Pop Batter
    Combine Cake and Frosting in a mixer and combine. All frosting should be incorporated and cake should be thick and clump together.
    Step 1. Form balls with cookie scoop and then cut them in HALF.
    Step 2. Roll the balls smooth and place them in the fridge while you melt your candy.
    You should have up to 24 mini cake balls.

    To dip the Pop
    Melt your candy according to the instruction, being careful not to get it too hot.
    Open your box of Chococones. You might not have enough to make all of you cake balls, but you can always recombine them and dip some regular pops as well.
    Step 3. Add a drop of melted chocolate to the flat side of the cone.
    Step 4. Attach a small cake ball.
    Step 5. Allow the candy to harden. My cooling rack is the perfect size to stand up these mini cones in.
    Step 6. Once all the pops are attached to the cones, dip them into the candy. You can add some sprinkles to the wet candy now, or wait to add them. It's up to you. I added the jimmies on the chocolate cones prior to adding the white topping.
    Step 7. Place some white candy and chocolate candy into separate baggies cut a small hole in the corner. Pipe out a star shape on top of the cone and decorate. On the white and pink cones, I added the sprinkles to the topping then added a red "cherry" on top.
    Stand them up and allow to completely dry.
    Bag them up pretty to place into school lunches as a special treat.
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