Ice Cream Cake Pop How-To
MAKES APPROX. 15 CAKE POPS
Cake pops can be challenging, especially if they're something other than sphere shaped. In fact, they can be a bit of a headache. Well, that's where chocolate molds come in to save the day. Trying to create an ice cone shaped cake pop is a cinch, once you have our easy to use mold do the work for you. Just coat the mold with melted candy coating, press in some cake pop filling and then seal. Yeah, I know, so easy, right? Follow our step by step instructions and you'll have these show stopping treats ready in no time.
STEP 1: PREPARE THE CAKE POP FILLING
Using the pound cake and icing, prepare the cake pop filling per the recipe.
STEP 2: COAT MOLD WITH CANDY COATING
Gather the remaining ingredients. Place the yellow and white candy coating discs in microwaveable bowls. Heat them for 30 seconds at a time, stirring in between until each coating is fluid and melted.
Use a paintbrush to dab yellow coating in the bottom half of the mold. You should try and make the layer about 1/8" thick or so. Place the mold in the fridge for 5 minutes to harden.
Remove the mold from the fridge and do the same with a layer of melted white coating on the top half of the mold. Once again, place the mold in the fridge for 5 minutes to harden.
Remove the mold from the fridge and hold it up to the light. Add dabs of coating in any spots that seem thin in order to strenthen the shell.
STEP 3: FILL AND COAT THE BACK TO SEAL
Next, press a small scoop of cake pop filling inside the mold . Be sure to avoid overfilling by leaving 1/4" gap at the surface.
Cover one end of lollipop stick with melted coating and place in the mold, pressing the coated end into the cake pop mixture.
Spread melted coating to fill the rest of the mold and to seal the pop.
Place in the freezer for 10 minutes until hard. Remove the lollipops from the mold.
Dot parts of ice cream with melted white coating and sprinkle with non pareils.