food

Ice Cream Cake Pops

Food that looks like other food isn’t just super fun to make, but fun to look at too.

food

Ice Cream Cake Pops

Food that looks like other food isn’t just super fun to make, but fun to look at too.

Ingredients

  • 300 grams chocolate cake (store bought, from a packet mix or use your favorite chocolate cake recipe)
  • 450 grams Pink candy melts (I used the Wilton brand)
  • 1 pkt of Jaffas (choc orange candy balls)
  • 3-4 tablespoons chocolate frosting (just enough to help the cake stick together to form balls)
  • 100 grams white chocolate, melted
  • 6 waffle cones cut down to about 12 centimeters (4.5 inches) tall or to your liking

Steps

  1. Start off by crushing up your cake into a mixing bowl using your clean hands. It doesn't matter if it's not completely crushed.
  2. Add 3 tablespoons frosting and mix.
  3. Roll them into golf-sized balls and pop onto a baking tray lined with baking paper and place them in the fridge for 20-30 min.
  4. Place a little of the pink candy melts on bottom (flatish side) of the cake ball (about a teaspoon) and use it as a glue to stick on the waffle cone).
  5. Pop them back in the fridge for 20 min.
  6. Next, coat the entire chocolate cake ball in the pink candy melts. I find it's easier to do this if you have the chocolate in a deep bowl or a cup.
  7. Once you've coated all of the cake pops and let any excess drip off, pop them into the fridge (standing up) for another 20 min. To keep them standing up right, you can do what I did and pop them into a baking pan with rice or alternatively you can purchase a cake pop foam stand from your local craft store.
  8. Finish them off by placing the melted white chocolate into a zip lock bag, snip a little of one of the corners and carefully squeeze some on the top and let it fall down the sides.
  9. Sprinkle some 100's and 1000's or sprinkles of your choice on top, and then place the jaffa on top.
  10. Place them in the fridge for a final 30 min and they're good to go!