Servings: 30
Calories: 125kcal
Equipment
- stand or handheld mixer optional
- large mixing bowl
- small mixing bowls
- cake pan
- parchment paper & nonstick spray
- cake pop sticks 4 or 6-inch
- whisk/rubber spatula
Ingredients
Cake
- 1-13.25 oz store-bought carrot cake mix *refer to Notes for different flavors
- ⅓ cup neutral oil avocado, vegetable, grapeseed, canola
- 1 cup milk (or water)
- 4 large eggs
Cream Cheese Frosting (Buttercream)
- 4 oz cream cheese room temperature
- 2 tablespoon unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- pinch salt
- 1 teaspoon milk add more if needed
Ice Cream Cones
- 30-34 ice cream cones classic, sugar, Oreo
Coating/Decorations
- 16 oz candy melts
- Sprinkles/nonpareils
Instructions
- Preheat oven to 325-350℉ (162-175℃). Refer to the recipe on cake box for exact temperature depending on your baking pan size.
- Combine all cake ingredients in a large bowl. Pour batter into greased/lined pan and transfer into oven. Stick a toothpick in the center of cake to see if it comes out clean 5 minutes PRIOR to the end of bake time. DO NOT OVER-BAKE.1-13.25 oz store-bought carrot cake mix , ⅓ cup neutral oil, 1 cup milk (or water), 4 large eggs
- Transfer baked cake into a large stand mixing bowl while it's still hot. Crumble cake on low speed using a paddle attachment until no large pieces remain. You can also use a handheld mixer or crumble slightly-cooled cake by hand.
- In a small mixing bowl, combine all buttercream ingredients together. Stir well until fairly smooth - small lumps is common. Add all the buttercream to the crumbled cake and mix until fully incorporated.4 oz cream cheese , 2 tbsp unsalted butter , 1 cup powdered sugar, ½ tsp vanilla extract, pinch salt, 1 tsp milk
- Roll cake pops 30 g each or approx 1¼-inch (3cm) in diameter. Chill cake pops in freezer for 15 mins, then bring them back to room temperature for 10 mins before coating.
- Melt a small amount of candy melts in microwave according to package instructions. Heat in 15-30 sec increments until thin and smooth. Dip tip of cake pop stick into candy melt, then gently insert dipped tip into the cake balls halfway in. Repeat to all cake balls, then chill again in freezer for 15 mins.16 oz candy melts
- Prepare your ice cream cones. If you're using classic mini cones, simply poke a hole through the bottom. If using sugar or Oreo cones, cut down to size. Chop off approx ⅓ of the top and a little off the bottom so you create a hole for the cake pop stick to go through. To decorate, dip classic cone rims into a small bowl of melted candy melt, then again in a separate bowl of sprinkles. Shake off any excess and allow to dry.30-34 ice cream cones, Sprinkles/nonpareils
- Take cake pops out of the freezer and bring them back to room temperature for 10 mins. This will prevent cracks from forming later. Melt the remaining candy melts until it's back to a thin consistency. Dip cake pop into melted candy melt, making sure it's submerged all the way to the stick. This will help adhere the cake pop and prevent it from falling off the stick.
- Holding the stick with one hand, use your free hand to gently tap cake pop until all the excess candy melt has dripped off. You want to achieve one even coating. Do not dunk again, as this extra weight may cause your cake pop to detach from the stick.
- Gently insert your dipped cake pop into the ice cream cone. Hold together for a few seconds as the candy melt coating adheres to the cone rim. Then place the cake pop stick into a styrofoam block to keep them upright as it dries. Repeat until all cake pops are dipped.
- To apply your "ice cream drip," reheat your remaining or any decorative candy melt. Once the cake pop coating is dry, use a spoon or piping bag to add about ½ teaspoon of candy melt on top of the cake pop. Start 5 "drips" by pushing the candy melts away from the center. Gently shake the cake pop to help the drips move down the cake pop. Add any finishing sprinkles, then return to the styrofoam until it's fully dried.
Notes
*To create vanilla cake pops using vanilla buttercream, please refer to my Starbucks Copycat Birthday Cake Pops recipe. For chocolate, use my recipe for Starbucks Copycat Birthday Cake Pops.
**For the most common troubleshooting issues, see "Suzy's Tips For Success" and FAQ sections above.
***Nutritional information is only an estimate. The accuracy for any recipe on this site is not guaranteed.
Nutrition
Serving: 1ice cream cake pop | Calories: 125kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 29mg | Sodium: 47mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 119IU | Calcium: 21mg | Iron: 0.3mg
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