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Hello and welcome to Cupcake Addiction's Ice Cream Cone Cakepop Tutorial where I'll be
showing you how to make this very cute and very effective miniature ice cream cone cakepop.
Looks like an ice cream, but it's cake. Tools and equipment that we will be using
today: I have a knife.
I have some miniature ice cream cones. Now these are the same as the larger size but
they're probably about 2/3 the size of a normal ice cream cone. You can use normal-sized ice
cream cones but I always think that mini is cuter. Now I've purchase these ones just from
the local supermarket here in Australia. But obviously, if you're not in Australia, you'll
need to locate them in whichever country you're watching from.
I have some sprinkles. Now, you can use hundreds and thousands but I prefer the long skinny
sprinkles in assorted colors. Obviously, you can change those color combinations to theme
with your theme. I've got some Jaffas which are going to act
as my cherry on top. I've got some pre-melted white chocolate.
I've used 300 grams of white chocolate and I've added 20 grams of Copha, also known as
Crisco or shortening. That will just help the white chocolate to spread a little bit
further and it will stop it from cracking quite so easily when people bite into it.
It will be more of a soft crunch than a hard crack.
I've also got 2 pre-made cakepop balls. I've got one slightly smaller than the other. If
you haven't rolled cakepop balls before or don't have a recipe, we do have a "how to",
recipe, and tutorial on our channel, Cupcake Addiction, so feel free to check that out
for the cakepop ball rolling stage. I also have a piece of polystyrene. Now I
always use the polystyrene to normally stick my lollipop sticks into when I'm making cakepops.
For this one, you can see, I've actually holed it up quite a bit more space so that my ice
cream cone has somewhere to sit in there. It's obviously not going to sit in the same
little tiny hole as a lollipop stick would. Let's get started.
Firstly, I'm going to take my ice cream cone. Now as a nice little surprise, I always love
to put a Jaffa on the bottom. We're going to take the smaller of our cakepop
balls and I'm just going to roll it. This has been refrigerated for about 5 or 10 minutes
post being made, I might add, so they are quite easy...firm and easy to work with. They're
not too sloppy. You can see I've just rolled that into a cone
shape. And I'm going to take my cone and I'm going to push it into my cone there. Now just
be careful, if your cone cracks a little bit, that's okay, but don't push it too hard because
you don't want to crack the cone too much. A lot of people take this step and dip it
here. I personally don't like to because I find on my travels, the whole cake ends up
falling out or breaks off. So I like to take my knife here and just cut the top of that
cakepop away so that I've got a nice plain surface to work with. And I'm going to dip
that into the melted white chocolate. Alright, so I've got my melted white chocolate
there. Now I've left the flat bottom on the pre-roll cakepop ball. So normally you'll
pull them out of the fridge after they've been setting and they would have sunk just
a little. You have a bit of a flat bottom. You can re-roll this into a perfect circle.
I prefer to leave it on because I'm going to take that flat bottom and I'm going to
stick it on to that white chocolate thus forming a lovely white chocolate seal. Now we'll just
give that a couple of minutes to set before we dip the entire thing.
You can choose whether or not you want to make a chocolate ice cream or whether or not
you want to make a vanilla ice cream which I've gone with here. Obviously, just by changing
the color of your candy melts or your chocolate, (Inaudible 03:47) or white chocolate. Obviously,
you could also use colored candy melts, if you want to make, let's say, pink ones or
blue one for a baby shower. So this is some good idea to keep in mind.
Now that looks it should've...just about set. So I'm going to take my cakepop, my ice cream
cone whichever you like to call it, and I'm going to dip it. I'm just going to dip the
whole ball. And you can see there, I'm going to meet up with the edge of the ice cream
cone. Alright, now I'm going to pull it up. And I'm just going to hold it to the side,
just let that excess drip off a little bit. Give it a little shake if you need to but
not too hard because you don't want to knock that ball off. Should be fairly well-stuck
with our white chocolate glue. Alright, now for the sprinkles, this is where
it gets messy and the kids always love this part. Some people like to dip straight into
sprinkles but I prefer the scattered sprinkle approach. I think it's more realistic for
the ice creams that get here in Australia. Now I'm going to take my Jaffa, just dip it
into that white chocolate so that I've got a little white chocolate glue, and pop it
into our cakepop. Now, that's going to take a couple of minutes
to completely dry so I'm going to stand that in the polystyrene block as we mentioned.
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