**** A cardboard box to stand your cones up in is very important

To make the ganache: Heat the cream in a heavy bottomed saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.

Crumb the cake with your fingers until it is nice and fine.

Mix the cakes crumbs with ½ cup of ganache.

With a tablespoon scoop the cake to a nice rounded ball. Set aside in the fridge

To prepare the cones: With a carving knife carve your mini ice cream cone to 3 inches big.

Stand the cones upright and fill each one with ganache.

Dip the cake ball in a little bit of ganache and place it securely on top of the cone.

Place the cones in the fridge to set hard.

To decorate: melt some white chocolate gently and color with some pink food coloring.

Dip in your cake pop into the chocolate coating it all over. Try and do this step quickly as you don’t want the dark chocolate on the pop to get in the pink chocolate mix.

Once the chocolate sets you can add some melt milk chocolate on top and sprinkles to really make your ice cream pop Big and Bold!!! Eat once ready :)