GUEST POST: Edith's Ice Cream Cone Cake Pops
Memories. Some start later in life. Some start young. Some are starting today.
When I look at my little three and four-year-old nieces bopping around the kitchen, I see their memories starting right then.
My niece Edith bakes with her mom - my sister - in their Brooklyn apartment. She sprinkles, decorates and saves a cookie for her daddy. With her apron tied, she pretends she's on "Edith's Baking Show" as she cracks the eggs and peeks into the oven to see if the cookies are done.
There's something special about toddlers. When you're around them, you want their excitement for life and the simplest of things to rub off on you - and the rest of the world. Their dreams are big and minds open.
Creativity truly shines in the kitchen. Whether it be your child, sibling, niece or nephew - allow them to stir, decorate and taste their baking masterpieces. Whisk pancakes for breakfast, mix up muffins for snacking and bake cookies for sweet treats. And do what Edith did...make these ice cream cone cake pops for Valentine's Day.
Edith would say these are beautiful. And you know what? They really are.
If you make the whole batch, it will make about 48 cake pops. Perfect for a party! :)
Edith's Ice Cream Cone Cake Pops
(Adapted from Bakerella & makes 48 cake pops)
1 box Red Velvet cake mix (bake as directed on box for 9x13-inch cake)
1 container white frosting (16 oz.)
48 ounces (3 lbs) Pink Melting Chocolate (Edith uses Wilton Brand Pink Melting Chocolate)
16 ounces (1 lb) Milk Chocolate
Valentine's Day-colored sprinkles
Valentine's Day-colored M&M's
Sugar ice cream cones and/or lollipop sticks, about 50 (you will need a lollipop stick for dipping)
Bake the red velvet cake according to directions.
After cake is baked and cooled completely, crumble into a large bowl.
Mix thoroughly with 3/4 of the container of frosting. (Use the back of a large spoon or use your fingers to mix together.) You may not need all of the frosting, so start out by using half of the can and add more if you need to. (You will not use the remaining frosting.)
Roll mixture into quarter-size balls and place on a wax paper covered cookie sheet. (Should make 45-50 balls)
Keep the cake balls chilled in the refrigerator.
Cut the tops off the sugar cones, so that the width of the opening is about 1 1/4 inches.
Make holes in the Styrofoam by using a lollipop stick and work it around in a circular motion until you have an opening in the Styrofoam that mimics the bottom of the sugar cone.
Melt the chocolate: In a microwave-safe bowl, melt the pink melting chocolate in the microwave, in about 30-second intervals, stirring in between.
When you are ready to coat, take a few cake balls out of the refrigerator. One at a time, dip a cake ball into the melted pink chocolate to coat, then insert a lollipop stick into the ball to lift it out. Transfer the coated ball onto an ice cream cone and remove the stick. The coated cake ball should rest nicely on the open part of the cone. Any excess coating will drop down and enhance the look of the "ice cream" on the cone.
Place the cones on the Styrofoam to dry completely.
Melt the milk chocolate in the microwave like you did the pink melting chocolate. Spoon a small amount over the very top of the ice cream cone. One at a time, attach an M&M on the top. Then, sprinkle with a few sprinkles while the milk chocolate is still melted.
Return to the Styrofoam to dry completely.
Bake something with the little ones this week. I have a feeling you will learn a thing or two from them. And even better if it's for Valentine's Day!