Golden Creme Cake Ice Cream Cone

Serves 6  |  Recipe by: Let Me Eat Cake
  • 6 Individually wrapped Otis Spunkmeyer Golden Crème Cakes
  • 1/4 tsp. salt
  • 12 oz. confetti candy melts
  • 12 oz. chocolate candy melts
  • Sprinkle of all-natural rainbow nonpareils
  • 6 mini sugar cones
  1. Take Otis Spunkmeyer Golden Crème Cakes out of packaging and place into a mixing bowl.
  2. Using your hands or a fork, mix together all of the crème cakes until filling and cake are well incorporated.
  3. Line a quarter sheet pan with parchment paper.
  4. Roll crème cake mixture into 1 inch balls and set on parchment lined baking sheet.
  5. Place in the freezer for 15 minutes to harden.
  6. Arrange sugar cones in an acrylic cone holder, cardboard cone holder or in tall water glasses.
  7. Just before you are ready to dip, and not a minute sooner, prepare your candy melts.
  8. Place confetti candy melts into a microwave safe bowl. Do the same for the chocolate candy melts.
  9. Microwave candy melts according to directions on the package. Or place candy melts into a fondue serving bowl and stir until melted.
  10. Dip hardened cake truffles into candy melt, and, using a spoon, thoroughly coat entire surface.
  11. Use a fork to remove cake truffle from candy melt, and gently shake off excess.
  12. Place on top of sugar cone to set.
  13. Top with all-natural rainbow nonpareils.
  14. Repeat with remaining cake truffles.
  15. Once all of the cake truffles have been coated and topped onto sugar cones, place in the refrigerator for 10 minutes to firm up.