Ice Cream Cone Cake Pops

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cakepoptitle2

I made these Ice Cream Cone Cake Pops for my recent Ice Cream Social. They were popular. I only made 12 and at some point had to hide one for myself to eat, because they were flying off the table!

They take a bit of prep and construction like most cake pops, but since they aren’t attached to a stick, they are, for me at least, much easier to make.

cakepops

Ice Cream Cone Cake Pops

Yield: 12 cake pops

Serving Size: 1 cake pop

Ingredients

  • 12 pk. of sugar cones
  • 2-3 pks. of candy melts in chocolate and white or pink (I used dark chocolate for inside chocolate and milk chocolate for "syrup" on top)
  • 12 red round candies for "cherry" (I used Sixlets)
  • 1 pk. of cake mix + ingredients used to make the cake (I used Duncan Hines chocolate cake mix)
  • 1 can of frosting (I used chocolate but white frosting works too)
  • Colored jimmies
  • A stand for the cones

Instructions

  1. Make the cake as per instructions on the box or recipe and cook in a 13" x 9" pan. Let cool completely.
  2. While cake is cooking, prepare the cones by placing them in a stand and drizzle about an inch or so of melted* chocolate in the bottom of each cone. Stick the cones in the freezer for a few minutes to set the chocolate.
  3. When cake is cool, crumble the cake finely and mix in up to three fourths of the frosting. Add a little bit at a time until the cake is moist and sticks together.
  4. Chill mixture covered in plastic wrap for 15 minutes.
  5. Form cake balls from the chilled mixture into about 1.5"-2" balls, making one side of the ball slightly more pointed than the other. The pointier end will go into the cone.
  6. To attach the cake ball to the cone, run some melted chocolate around the top inside edges of the cone and stick the ball in. Repeat for all of the pops and then freeze cones again for a few minutes.
  7. Melt* the white or pink candy melts in a mug to cover the rounded "ice cream" cake ball part of the pops.
  8. Dip each cake pop until all of the cake ball is covered up to the top of the cone. Place in cone stand and chill once again.
  9. Melt (or remelt) more chocolate in a Ziploc snip a corner of the bag. Pipe/drip it over the top of the hardened white candy melts. Tap the side of or lightly shake the cone to control the chocolate drips.
  10. While chocolate "syrup" drips are still wet, place one red candy "cherry" and some jimmies on top. Then chill cake pops once more.

Notes

*Melt chocolate according to instructions on the package

http://shaneskillercupcakes.com/2016/06/ice-cream-cone-cake-pops/

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The cake pops are very rich! One pop was enough for me. I wasn’t able to eat my cake pop until the day after the party and the cone was a bit stale by then. I imagine all of the moistness from the chocolate and cake will make the cone less crunchy but it still tastes good and the added chocolate at the bottom of the cone is a nice surprise. It reminds me of those Nestle Drumstick cones.

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A Colorful Winter Giveaway (US) Ends 12/25

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It’s the holidays and the time for giving, so what better time than now to have a giveaway!? I haven’t had a giveaway in some time and usually try to do one every Christmas. This year the items are less Christmas themed than usual. I’ve been collecting the cutest cupcake, dessert, and colorful items I could find throughout the year. This time I have two prize packs to giveaway so there will be two winners!

So let’s get right to the giveaway!

Prize Pack #1 – (Total ARV $50.12)

winter2015giveaway

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This prize pack includes:

  • Cupcake-2-Go cupcake carrier
  • Betsey Johnson zipper pouch
  • Cupcake ornament
  • Cupcake bath fizz
  • Doughnut candle
  • Martha Stewart’s New Year’s Celebration DVD
  • Cupcake magnetic page markers
  • Cupcake plunger
  • Doughnut sticky notes
  • A frame
  • Essie mini nail polish
  • Doughnut sanitizer
  • A glitter pencil
  • A handkerchief

 

Prize Pack #2 – (Total ARV $47.31)

winter2015giveaway4

winter2015giveaway2

This prize pack includes:

  • Cupcake-2-Go cupcake carrier
  • Betsey Johnson zipper pouch
  • Reusable silicone baking cups
  • Doughnut candle
  • Cupcake ornament
  • Cupcake bath fizz (Not Pictured)
  • Martha Stewart’s Homemade Holidays DVD
  • Chapstick Cake Batter lip balm
  • Essie mini nail polish
  • A frame
  • Birthday Cake Gourmet Gum
  • Cupcake sticky notes
  • A glitter pencil
  • A handkerchief

The Rules for Entry:

To enter you must be 18+ years old and have a shipping address within the US. The giveaway will end December 25th at 11:59pm EST. Enter by filling out the Rafflecopter widget below. Only entering your contact email is required. The rest of the entry methods are optional and will only increase your odds for winning. For complete giveaway rules, click here.

a Rafflecopter giveaway


Chocolate Bourbon Pecan Pie

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pecanpie

I was tasked with making a pie for Thanksgiving this week, and I had some bourbon, so I looked around for a recipe I could use it in. I love bourbon and don’t mind the taste of it in desserts, so when I came across this Chocolate Bourbon Pecan Pie recipe from Allrecipes.com I decided to give it a shot. It was well liked on the website and included a 1/4 cup of bourbon, so I knew it must be good.

Final verdict? It was so frickin good! It has a nice chocolate and bourbon taste that goes so well with the ingredients of the pecan pie. I didn’t want to post about the recipe until I had a chance to try some myself, but it was so good I decided to make a post about it, because this is the perfect pie for the holidays. Nothing better than booze and pie at Christmas-time. The alcohol in the bourbon should be all cooked out by the time it’s complete, so anyone can eat this pie. It still retains the lovely flavor of bourbon after baking too.

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The one thing I would recommend for this pie is to use a deep pie dish. The recipe makes just a little bit too much filling for a regular pie dish. As the above photo shows, the filling fit perfectly in my 1 and 3/4 inch deep pie dish.

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Instead of melting the chocolate, the chips stay intact so that there are nice little nuggets of semi-sweet chocolate throughout. I really liked that.

Make sure to click the link at the beginning of the post for the recipe if you’d like to try this pie. Let me know how you like it!

What desserts are your go-to during the holidays? I’d love for you to share any recipes you love.

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Zombie Brain Brownies

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Zombie Brain Brownies | Shane's Killer Cupcakes

Happy Halloween, everyone! This is my favorite holiday and always like making some creepy treats for it too. This year I came up with Zombie Brain Brownies. They’re made from candy melts, brownie, and strawberry sauce mixed with fresh squeezed orange juice and triple sec. If you are looking for a non-alcoholic version, just omit the triple sec and add more orange juice.

Zombie Brain Brownies

Ingredients

  • 1/2 cup strawberry topping
  • 2 tbs. triple sec*
  • 1 tb. of fresh orange juice
  • 1 batch of brownies (from a boxed mix or your own recipe)
  • 2-12oz. packages of candy melts in Vibrant Green
  • Red decorating gel
  • Optional
  • Red food coloring
  • Also needed
  • Brain shaped candy molds

Instructions

  1. Make a batch of brownies from scratch or boxed mix and let cool. Once cool, cut the crispy edges off the sides of the brownie (eat or discard).
  2. Using the directions on the package, melt the candy melts and line the brain molds with a layer about 1/8" thick. I use the back of a spoon to achieve this. Don't fill in the entire brain cavity with candy melts, because we need to leave room for the strawberry sauce and brownie.
  3. Once the brain molds are all covered with candy melts, chill it in the freezer for 10 minutes to set it up.
  4. While the brain molds are in the freezer, prepare your strawberry sauce by combining the strawberry topping, triple sec, and orange juice. If you want the sauce to be a brighter red color, add a few drops of red food coloring.
  5. Take the brain molds out of the freezer once the candy melts have set, and spoon a teaspoon of the strawberry sauce in each brain.
  6. Pull a small piece of brownie off and mash it into the brain on top of the sauce, making sure to not squish the sauce out.
  7. Re-melt candy melts if needed, and seal the brownie and sauce into the brain by covering the top with the candy. Make sure it meets with the sides of the candy melts you put in the brain earlier, or you'll have holes that the sauce could seep out of.
  8. Put the molds back in the freezer for 15 minutes to set the candy melts.
  9. Once the brains are set, pop them out carefully.
  10. Before serving them, slather the tops of the brains with the red decorating gel to make the brains look gooey and gross.

Notes

*If you want non-alcoholic treats, leave out the triple sec and add more orange juice.

http://shaneskillercupcakes.com/2015/10/zombie-brain-brownies/

Zombie Brain Brownies | Shane's Killer Cupcakes

If you want, you can slather some red gel over the top to make them bloody or leave it off for a more clean version. You could even get some green decorating gel and put it in the place of the blood for a more gooey oozing effect.

Zombie Brain Brownies | Shane's Killer Cupcakes

When you open them up some of the strawberry sauce could drip out so make sure to have some napkins around!

Zombie Brain Brownies | Shane's Killer Cupcakes

Have a fun and safe Halloween!

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