Ice Cream Cone Sundaes

These miniature ice cream cone–cake pops will make a big impression.

You’ll need

48 uncoated Basic Cake Balls

48 sugar cones

Serrated knife

Styrofoam block

Several lollipop sticks

48 ounces (3 pounds) pink candy coating

2 deep, microwave-safe plastic bowls

Multicolor sprinkles

16 ounces dark chocolate candy coating

Spoon

48 red peanut M&M’s

To decorate

Have the cake balls chilled and in the refrigerator.

Cut off the tops of the sugar cones, using a serrated knife, so that the width of the opening is about 1¼ inches.

Prepare your Styrofoam block. Since these have cone-shaped bottoms, you’ll need to do more than just poke holes in the Styrofoam to support them. Take a lollipop stick, insert it at an angle, and then work it around in a circular motion until you have an opening in the Styrofoam that mimics the bottom shape of the cones.

Melt the pink candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep. (I usually work with about 16 ounces of coating at a time.)

When you are ready to coat, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, cover a cake ball with the melted coating as described in Dipping Methods. Then insert a lollipop stick into the ball to lift it out. Transfer the coated cake ball to the prepared ice cream cone, and remove the stick. Don’t worry about any excess coating or the hole left by the stick.

The coated cake ball should rest nicely in the opening of the ice cream cone, and any excess coating will only enhance the look as it drips slightly down the edge. If the cake balls don’t fit just right, make another cut in the cones so the opening is smaller, or make the cake balls bigger. Decorate with sprinkles while the pink candy coating is still wet.

Place the cones in the Styrofoam block to dry completely.

Melt the dark chocolate candy coating in the second microwave-safe plastic bowl. Spoon just a small amount over the very top of the ice cream cone. One at a time, attach a red peanut M&M on top before the chocolate coating sets, and return to the Styrofoam block to dry.

Tips

· You can reserve the unused sugar cone tops for the Easter Baskets project.

· For a variation, place a coated cake ball on wax paper, add sprinkles, and place the cone at an angle on top of the cake ball; it will look like a fun mistake.

Date: 2016-01-14; view: 588