We spent St. Patrick's Day making these fun Cake Ball Sundae Cones from my new book Cake Pops Bakerella.
1 box cake mix, plus water, oil, and eggs per box instructions
1 can vanilla frosting
2 or 3 bags Wilton candy melts (I used white and pink vanilla flavor)
sprinkles and skittles
Bake cake in a 9x13 pan per box instructions. Let cool.
Crumble cake into a large bowl, then add the frosting. Stir well until it all comes together. Refrigerate for 30 minutes.
Roll the cake into large balls just large enough to cover the ice cream cone opening. Freeze for 1 hour.
You will need a place to set the cones upright for the melted chocolate to set up. I used a wire cooling rack balanced on top of two plastic cups. You can also use some styrofoam or empty egg carton with holes punched big enough for the bottom of cone to balance without falling over.
In the microwave, melt one bag of the candy melts in a deep bowl. Dip each cake ball in the melted chocolate, then use a spoon to carefully set on top of cone. You want the chocolate to drip down the sides of cone (this will seal it). Decorate with sprinkles. Place into your drying station so the chocolate can set up. Repeat with all cake balls, melting more chocolate as needed.
Melt the other bag of candy melts in contrasting color. Spoon over each dried cake ball and add a skittle on top. Let chocolate set up. Enjoy!
These can be stored at room temperature, but are best eaten the same day as the cones will lose their crispiness and become very chewy.