I had some leftover cake pop mixture left over from last week and wanted to find something to do with it. Of course, I turned to Bakerella and found these amazing ice cream cone cake truffles. I could not wait to give them a try myself! Certainly they did not turn out nearly as perfect, but, as the title clearly states, I am a beginner and proud of my first attempt!
To start, you need some cake truffle mixture. Click here for instructions to assemble it. Next, find a box top or something similar for a makeshift cone holder. I used a candy box. Taking a knife, I cut "X" shapes to set the cones into after dipping so the chocolate could set.
It is best to prepare this before assembling the cones so you are not stuck when you begin dipping. Now, roll the cake mixture into balls and press into the cones. Be somewhat firm so the balls will not fall out while dipping them into the chocolate. Place them in the refrigerator for an hour or in the freezer for 10 minutes or so.
Next, the dipping. Coat the cake with chocolate and don't worry about imperfections, a bit of a rough texture creates more of an ice cream scoop effect and the drips look completely natural for ice cream.
I had to dip the white chocolate cones twice, because the chocolate cake showed through the coating. I also made some pink ice cream cones, but I didn't like those as much.
Once the "ice cream" coating dried completely, I melted a small amount of chocolate to make "hot fudge" for the cones. I melted a bit of red to make the cherries. You can embellish the cones with sprinkles or jimmies, anything that suits you!
This is a more forgiving process than actual cake pops, since drips and drops actually work in the design, so you might want to give them try!
Summer may be over, but these ice cream cones will be a great treat all year 'round! Enjoy.