Diy Dripping Ice Cream Cone Cake

To make your ice cream cone cake, start by baking your cake and letting it cool.

Prepare your frosting and gather all your other materials.

Melt the white candy melts according to the package directions.

Pour some sprinkles on a plate or shallow bowl.

Dip the rim of the sugar ice cream cone in the white chocolate and immediately dip it in the sprinkles. Set aside to dry.

If you are using Rice Krispie Treats, form a ball with your hands. If you are using cake pop dough you can freeze it and use an ice cream scoop to get a more realistic effect. Set aside.

Next, you’ll want to get your cake ready. Start by placing some buttercream on a cake board and press a layer of cake on top.

Fill the cake with buttercream or your choice of filling and place the second layer on top.

Cover the cake in a layer of buttercream and smooth it out as best as you can.

Press sprinkles around the bottom rim of the cake.

Place your ice cream cone cake in the fridge to set for 10 minutes.

Next, you’ll want to make your drip. Melt the colored candy melts according to the package directions.

Place the “ice cream” ball in the center of the cake.

Use a spoon to pour the chocolate onto the ball and coat it completely. Let the drops of chocolate fall on their own onto the cake.

Place the ice cream cone upside down on the ball slightly tipped over.

Pour the remainder of the chocolate into a piping bag and cut a small hole in the end.

Squeeze the chocolate along the edges of the cake, allowing it to drip naturally down the cake all around the sides.

Use a spoon to smooth out any gaps of chocolate and your ice cream cone cake is ready to go!