For Jack's birthday we made Ice Cream Cake Pops as per his request. They turned out fantastic and were really simple. The poppets were thrilled!
A little about the pops...
-The pics don't show us mixing the buttercream icing into the crumbled cake. The texture should be that of raw cookie dough. Roll and chill.
-Having access to american style Almond candy bark makes all the difference in the world. Anything else will ruin your day. Trust me.
-Melt the bark in a double boiler. Dip cones and place on chilled balls. Chill again before final coating.
-I was lucky enough to find mini cones with flat bottoms, which meant I didn't have to fashion or find some sort of mini ice cream cone holder.
-Sophie Wong took the gorgeous inset photo. Mad skillz, that woman.
Ta da. Birthday magic.
