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Friday, June 14, 2013

How To Make Ice Cream Cake Pops with Waffle Cone Cake Pop Wraps

ice cream cake pops

INGREDIENTS/MATERIALS
  • Basic Ingredients to Make Cake Pops (can be found in my tutorial on making cake ball pops HERE.) 
  • Almond Bark/Candy Melts/Icing Dye - For Ice Cream Cone Cake Pops coating, you will need whatever color almond bark or candy melts you would like the ice cream to be or white almond bark or candy melts and icing dye in the color(s) you want. 
  • Sprinkles and Candies to decorate or for ice cream "toppings" 
  • Index Cards - 3 in x 5 in, PLAIN NO LINES ON EITHER SIDE
  • Color Printer 
  • Hole Puncher


A. MAKE WAFFLE CONE CAKE POP WRAPS
1. Find a Waffle Cone Pattern Image - You can search internet images for a waffle cone pattern and save it to your computer for printing or use the image I used below:

Ice Cream Cake Pop Waffle Cone Image



2. Print Waffle Cone Image onto Index Cards - Load index cards into your color printer and print waffle cone image on both sides of cards. Be sure to adjust settings or properties for your printer to recognize the 3 in x 5 in size of the index cards. If your printer doesn't have this size as an option, 4 in x 6 in works just about the same.

Crafty Gal Tip: Using Photoscape, from the print tab, set paper to "full" at "4 in x 6 in", and under print set-up, make size "4 in x 6 in", then under properties choose "photo printing", "borderless" and "matte photo paper". 


3. Punch Holes into Waffle Cone Index Cards - Once index cards have your pattern printed on them and they are dry, punch four holes into each card as they are shown in image below:


cone hole punched ice cream cone cake pops

4. Put Aside to Dress Cake Pops - This is the final step of the entire process. Don't put the wraps onto cake pop sticks until cake pops are completely finished and right before you arrange them in a presentation for serving or gifting.


B: MAKE CAKE POP BATCH READY FOR DECORATING
BEFORE YOU CONTINUE THIS TUTORIAL, you need to perform steps 1-9 of my tutorial on making cake pops which are listed HERE. These steps will take you through making your cake pops and coating them so they are ready for decorating. Remember that the transition from step 9 of "How to Make Cake Pops" (which involves coating the cake pops) to the the rest of this tutorial, "How To Make Ice Cream Cake Pops with Waffle Cone Cake Pop Wraps" consists of only a matter of seconds as your cake pops must be decorated/sprinkled immediately after they are coated with warm candy coating and before the coating begins to dry. 

C: SPRINLE ICE CREAM CAKE POPSTo add sprinkles to cake pops, you have to be very quick. The coating cannot dry before you decorate or nothing will stick. Dry time begins the moment the pop is removed from the coating and is completely set in about 10 seconds.

Liberally pour or sprinkle with your fingers the sprinkles onto your freshly coated cake pop rotating the pop in one hand while you sprinkle with the other.

(To make some of cake pops appear to be topped with whipped cream and cherry or fruit or to be "glazed", you will need to decorate them twice. So you will sprinkle them, then set them in the freezer or refrigerator for a while, then you will decorate them again with icing writers and more sprinkles/candy. You can leave some unsprinkled at first and just add the second topping decorations to the plain coated ones, after they've been frozen/refrigerated, to break up the design a bit.)


ice cream cone cake pops 4

D: SET CAKE POPS
When you are done decorating your cake pops with the first round of toppings, put the pop stick into the foam board (I put them in at a slant so the dough doesn't get too heavy and start to slide down the stick.) and let them set. Again, I have my foam board already in the freezer so when I put each pop into it, the cold air helps them set quicker and avoids dripping or moving of the ball. I like to keep the pops on the foam board in the freezer for 20 mins or until outside is hard and then remove them and place them on a foiled cookie sheet or place in large Ziplocks. Store cool but do not keep in freezer for long periods or the coating will crack and the dough will harden.

E: DECORATE SOME OF THE CAKE POPS A SECOND TIME OR THE ONES YOU DID NOT ALREADY SPRINKLE
Once they've set in the freezer/refrigerator and coating and/or sprinkles are in place you can top off some cake pops with additional decorations.Use Icing Writer in white to squeeze a dab of "cream" onto the top of a cake pop.You can then add sprinkles, or candies on top of the "cream" right away or after the cake pop has set in the freezer/refrigerator if the icing is too runny.

F: SET CAKE POPS
Put cake pops back into the freezer/refrigerator to set them before wrapping them with the waffle cone wraps. You want cake pops to be firm and dry before you handle them with the wraps.

G: WRAP CAKE POPS WITH WAFFLE CONE WRAPS
The image below, from left to right, demonstrates how to attach the waffle cone cake pop wraps to your cake pops sticks.

cone instructions ice cream cone cake pops

YOUR FEEDBACK/COMMENTS/QUESTIONS ARE ENCOURAGED AND WELCOME HERE.