450g madeira or chocolate cake
125g cream cheese
Pure icing sugar
375g pack Nestlé White
Blue food colouring
2 x 60g packets mini waffle cones
Hundreds and thousands
Put 450g madeira or chocolate cake in a food processor and process until crumbs form.
Beat 125g chopped cream cheese with an electric beater until smooth. Add ½ cup sifted pure icing sugar and beat until combined and smooth. Combine cake crumbs and cream cheese mixture.
Roll tablespoons of mixture into balls and put in the freezer for 20 minutes. Melt 250g Nestlé White Chocolate Melts in a heatproof bowl over a saucepan of simmering water. When melted, divide chocolate into 2 bowls. Add 3 drops of blue food colouring to one. Stir until coloured evenly. Dip the wide end of 26 mini waffle cones in chocolate and press a cake ball on top. Put aside to set while dipping other cones.
Tip: To create a holder for your waffle cone cake pops to set, punch holes in the bottom of egg cartons to allow cones to sit in an upright position. Once set, they can be stored in a container. Waffle cones are available in packs of 15 from gourmet food stores or find similar in a pack of 12 in the bakery section at Coles. You can also use lollypop sticks.
When set, dip cake ball in either coloured chocolate until covered. Allow excess chocolate to drip off. Sprinkle with hundreds and thousands and allow to set.