"Ice Cream Cone Sundaes"
Recipe By Kosher.com Staff
Cook & Prep:
1h
Preference: Parve
Difficulty: Hard
Occasion: Purim, Chanukah
Diet: Vegetarian
Source: Whisk by Ami
Magazine
Serving:
48
Contains:
<p>When Pesach comes (it’s not so far away!), many of us can only start cooking
from the time we turn over our kitchens. Purim, though—that we can plan. We can
freeze things and be utterly organized. The most ambitious among us have already
selected their mishloach manot baskets and have written up their seuda menus.
Because there are both advance planners and last minute folk amongst you, Whisk
brings you our Grand Purim Countdown—every week, up until Purim, you’ll enjoy
new ideas, inspiration, and recipes that you can incorporate into your mishloach
manot, seuda, and Purim parties. </p> <p><br />We begin our Countdown with
something that’s a little more labor intensive—but utterly worth it. This is not a
week-before-Purim project (though we’ll be bringing you simple and quick ideas
suitable for the last minute too…everything at the right time)! For those of you not
inclined to fuss, you’ll still enjoy just gazing at these adorable creations from the
innovative Bakerella. </p> <p><br />And now…the fun begins!</p>
Ingredients (6)
Ingredients You'll Need
48 uncoated Basic Cake Balls
48 sugar cones
48 ounces (3 pounds) pink candy coating
multicolor sprinkles
16 ounces dark chocolate candy coating
48 red peanut M&Ms or similarly shaped candy
Start Cooking
Prepare the Sundaes
1.
Have the cake balls chilled and in the refrigerator.
2.
Cut off the bottoms of the sugar cones, using a serrated knife, so that the width of the opening is
about one and a quarter inches.
3.
Prepare your Styrofoam block. Since the ice cream holders have cone-shaped bottoms, you’ll
need to do more than just poke holes in the Styrofoam to support them. Take a lollipop stick,
insert it at an angle, and then work it around in a circular motion until you have an opening in the
Styrofoam that mimics the bottom shape of the cones.
4.
Melt the pink candy coating in a microwave-safe plastic bowl, following the instructions on the
package. The coating should be about three inches deep. (I usually work with about 16 ounces of
coating at a time.)
5.
When you are ready to coat, remove a few cake balls at a time from the refrigerator, keeping the
rest chilled.
6.
Working with one cake ball at a time, drop a ball into a small, deep bowl of melted candy coating.
Cover the entire ball with coating, using a spoon, without stirring or moving the cake ball around
in the coating. Then insert a lollipop stick into the ball to lift it out. Transfer the coated cake ball
to the prepared ice cream cone and remove the stick. Don’t worry about any excess coating or
the hole left by the stick.
7.
The coated cake ball should rest nicely in the opening, and any excess coating will only enhance
the look as it drips slightly down the edge. If the cake balls don’t fit just right, make another cut
in the cones so the opening is smaller, or make the cake balls bigger. Decorate with sprinkles
while the pink candy coating is still wet.
8.
Place the pops in the Styrofoam block to dry completely.
9.
Melt the dark chocolate candy coating in the second microwave-safe plastic bowl. Spoon just a
small amount over the very top of the ice cream cone. One at a time, attach a red peanut M&M or
similar candy on top before the chocolate coating sets, and return to the Styrofoam block to dry.
Variation:
Also try these cupcake-shaped pops.