Our summer has been a blur of BBQ’s, pool and lakeside gatherings. Jordan’s swim meets were exciting but have now come to a close and our big girl, Cammie, is all done with summer camp. Whew! Now what do I do with them?
With a short lull in between leaving for a much needed family getaway, my waterlogged girls were antsy for something to do other than their summer reading=D What better than to make cake pops like the wonderful, loaded with cuteness, Bakerella!
Angie’s ice cream cone cake pops has made fanatics out of us and I experienced the perfect “Hey Ferb! I know what we’re going to do today!” moment! I know, I know…way too many cartoons=)
Because children want instant gratification and moms want peace, quiet and a relatively clean kitchen, I decided to skip making the cake balls and opted for donut holes. For you purist out there, sorry.
Chocolate wafers in pink and chocolate brown
(either Merkens or Wilton’s)
Saw 1/3 off the top of the sugar cones with a steak knife.
Melt the pink chocolate wafers.
First, dip the rim of the sawed off sugar cone.
Then you place the donut hole on top to “adhere and set”.
My girls found it easier to spoon the melted chocolate over the donut hole as opposed to directly dipping it into the bowl.
While the pink chocolate is still soft, sprinkle on your sprinkles!
And just as Bakerella recommends, place the cones at this point in the freezer for about 10-15 minutes to speed the hardening process along before applying the next layer of chocolate.
Melt the brown chocolate.
Now add a small amount of the melted chocolate over the top of the cone.
Place mini M&M on top and you are all done!
After eating a fair amount themselves, Cam and Jordan proudly presented an armful of these ice cream cone cake pops to their teenaged camp counselors and boy were they a happy bunch!!
Oh yeah! I threw in a few of these for good measure! =D
Ice cream cones and smiles,