chocolate ganache. The cake balls on top are cake crumbs mooshed with ganache, the balls were pressed on top and then placed in the freezer to firm them up ready for covering. To cover, each ice cream was dipped in Wilton Candy Melts which can be melted in the microwave but to make them a nice runny consistency for covering, it is advisable to add a little vegetable oil.
These little ice cream cone pops were designed by Peggy Porschen and you can find out how to make them in her new book. I actually found the recipe in the latest Love Baking: Cupcakes & Sweet Treats magazine. You can also read a bit more about how to create cake pops in my previous post where I made Tiffany Boxes, Piggies and Blossom Pops.
The second type of ice cream cake pop is the Magnum style or Fab. These are made from cake crumbs and vanilla buttercream. The lolly sticks are available online or in some cake decorating stores. The shaped pops are again put in the freezer and the sticks are stuck in with a little of the melted chocolate. The ice creams receive a dipping in the first colour and they are then left to set a little before being dipped in the white chocolate.
If you can't get hold of Wilton Candy Melts it is just as easy to use melted chocolate. Both types of cake pop were finished off with a good helping of Dr.Oetker sprinkles.
If you'd like to join in with Calendar Cakes this month, you can check out more details here. We love to see your creations and absolutely all ideas are welcome...and if you're not based in Britain...no problems we love to see summer holiday bakes from your part of the world!