Whimsical Unicorn-Inspired Cake Pop Cone Recipe

Note: Specialty cake decorating items, such as edible paint and edible glitter, are needed for creating the unicorn horn and can be found at most well-stocked craft stores and online. For an easy shortcut, use unicorn horn cupcake picks made of card stock.

Cake Ball Instructions

Bake the cake according to the box directions and let cool. Crumble the cake in a large bowl. Add vanilla frosting a little at a time, stirring until the mixture holds together but isn't sticky. Use a standard-size ice cream scoop (4 tablespoons) to portion out 12 balls of cake pop dough (Image 1). Place the dough balls on a baking sheet and chill until firm (Image 2).

Assembly Instructions

Place the candy wafers in a microwave-safe bowl and heat at 100% power in 30-second intervals until melted and smooth. Dip the open ends of the cones into the candy (Image 1). Place the cones in an ice cream cone holder or individual small glasses to stand upright. While the candy is still wet, place a cake ball on top. Let stand until set, about 20 minutes, or refrigerate for 5 minutes.

Next, melt white candy wafers until melted and smooth. Dip each cake pop into the white candy, turning until completely coated (Image 2). Let stand until the candy is set, about 10 minutes, or speed up setting in the refrigerator.

Buttercream Instructions

Combine confectioner's sugar and softened butter in the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on low speed until the mixture is crumbly. Increase to high speed and beat for three minutes. Next, add the vanilla extract and beat the mixture for another minute until light and fluffy. If the buttercream is too stiff, beat in milk or heavy cream, one tablespoon at a time until the mixture is of piping consistency. Divide the frosting into three portions. Tint one portion pink and one portion purple. Leave the remaining portion white. Next, place a sheet of plastic wrap on a work surface. Spread the purple, white and pink frosting side-by-side on the sheet of plastic wrap (Image 1). Roll the three colors together inside the plastic wrap and twist the ends (Image 2). Snip one end and place in a piping bag fitted with a large French piping tip.

Unicorn Horn Instructions

Rub a light coating of white vegetable shortening onto a clean work surface. Pinch off a walnut-sized piece of white gum paste, and split it into two equal halves (Image 1). Form each half into a ball in the palms of your hands, and then roll out into two thin cones about 2 1/2 inches long. Using a finger, lightly brush the insides of the cones with water and stick them together. Carefully twist the cones together from the tapered ends down to form the horn (Image 2), then cut a 1/2 inch off the thick end with a paring knife to form a cleaner base. Push the end of a toothpick into the base of the horn. Store the horn in an upright position, standing in a small glass or inserted into a block of foam. Paint the unicorn's horn with gold edible paint and let dry for about 30 minutes. While the paint is still slightly tacky, evenly sprinkle on edible gold glitter (Image 3).

Decorating Instructions

Use a small, kitchen-dedicated art brush with a fine tip and black gel food color to paint on eyes and eyelashes (Image 1). Tap a dry kitchen-dedicated art brush into the pink luster dust and brush a small circle of pink pigment just under each eye to create rosy cheeks (Image 2). Dip the rounded ends of the candy hearts in leftover melted candy and attach on top of the cake pop to create ears.

Pipe a line of frosting on the top and down the back center of the cake pop to create a multicolor mane. Immediately top with confetti sprinkles. Carefully insert the unicorn horn through the icing (Image 3). Finally, place royal icing flowers in the frosting around the unicorn's face (Image 4). Cake pops can be made ahead of time and stored in the refrigerator. Leave them uncovered until the frosting firms, and then cover each pop loosely with plastic wrap.