Summerween Ice Cream Cone Cake Pops

Prepare 1 cake according to instructions for a 13x9-inch cake. Cool completely.

Crumble cake into a large bowl.

Mix in frosting until crumbs create a dough-like ball when rolled together. Set remaining frosting aside.

Scoop 16 balls (about ¼ cup each) onto a parchment-lined baking sheet. Refrigerate for 20 to 30 minutes.

Microwave ½ cup white chips in a small microwave-safe bowl on HIGH for 30 seconds; stir until smooth. Heat an additional 15 seconds at a time until chips are fully melted.

Remove chilled cake balls from the refrigerator.

Working one at a time, dip the rim of a cone in white creme and place on top of a cake ball.

Tip: Do not place the cones at an angle or they will slip off.

Place cake pops in the refrigerator for 20 to 30 minutes to let the creme fully set.

Melt 2 cups white chips and 2 tsps vegetable oil with the remaining creme by following the above microwave instructions.

Add desired food coloring gel. Stir until completely incorporated.

Tip: For best results, use oil-based food color.

Dip cake pops into creme without shaking off excess. Place on parchment paper at an angle, allowing creme to pool around the bottom.

Place cake pops in the refrigerator for 20 to 30 minutes to fully set.

Mix black food coloring gel into remaining frosting. Use it to pipe ghost and pumpkin faces onto each cake pop.

Tip: Try using candy eyes or sprinkles to add a fun touch.