Tomorrow will make three weeks since I’ve published a post, and I haven’t commented on many of my favorite blogs either. Sorry about that. In that time, I’ve traveled to my daughter’s home in Texas and had a wonderful visit with her, my son-in-law and my grandchildren, for about ten days:) (I’ve also been pre-occupied with a family matter, but I will get to that at the end of this post.)* I have been home for five days, but couldn’t seem to muster up the wherewithal to bake and blog!?! Then I remembered these cute little mini cones that flew home with me from Texas:) I bought them specifically to make faux ice cream cone cake pops. I found these cute sugar cone cake pops by Miss Candiquik awhile ago, and have been wanting to make some ever since.
I’m so glad I did! Besides being yummy, they were a lot of fun to make and not too labor intensive. I know it might be too late to whip some up for Independence Day, but they would be a perfect treat for any summer day!
Mini Ice Cream Cone Cake Pops
Ingredients: 1 box of white cake mix 1 package mini ice cream cones Sprinkles Red m&m’s Red, white and blue gel food coloring (or any colors you’d like:)) 10-16 ounces of candy melts 16 ounce tub of cream cheese frosting
Prepare cake mix and divide evenly into three separate bowls. Add a different color of food coloring to each bowl and mix thoroughly.
Pour each into a separate, small cake pan and bake cakes according to package directions.
Let cakes cool for 5-10 minutes in their pans, then remove from pans and let cool completely.
Crumble each cake into fine crumbs and set aside in bowls.
Add about 1/4 cup-1/2 cup of icing to each bowl and mix thoroughly. You want to add enough frosting to make the cake crumbs stick together, but not mushy.
Take a small ball of cake mix from each bowl and mix together to form a multi-colored cake ball the size of a mini scoop of ice cream:) Set the cake balls on a wax paper-lined baking sheet and place them in the refrigerator to chill.
According to package directions melt the candy melts in a deep dish.
Remove the cake balls from the refrigerator and place on your work surface. Have the mini cones and sprinkles nearby.
Dip each cake ball in the melted candy until completely covered. Using a fork, lift it out of the chocolate and place on the top of the mini ice cream cone. (You may want to first dip the rim of each cone in the melted candy to help the cake ball adhere to it.)
Decorate with the sprinkles and place the red m&m on top.
Set aside to dry completely. ENJOY!
Happy 4th of July!
My boy with his boys
*The issue that has consumed me of late is my son Jesse. About two weeks ago, out of nowhere, my 26 year old, otherwise healthy son, experienced a Transient Ischemic Attack (TIA), or mini stroke. It lasted about two hours. At the onset, he immediately went to the ER, where he was given lots of tests, and was released the next night. He has no risk factors, all of the tests proved negative, and he was not given any meds. Unfortunately, he went on to have two more TIA’s within the next few days, though they were less severe, and shorter in duration. He now has more tests scheduled. He lives in another state so I feel sort of out of the loop. I pray and hope that the doctors will administer the correct test(s) and discover what the problem is so that it can be remedied.
Weekend Wrap Up Party
Sweets for a Saturday Saturday Seven Party at Positively Splendid