Pride Rainbow Cake Pop Ice Cream Cones

Pride Rainbow Cake Pop Ice Cream Cones

Love is love is love is love… June is Pride month, so let’s celebrate with something sweet! Bite into a matcha chocolate shell to reveal a rainbow of colors, featuring...

June is officially Pride month!  Pride month serves to honor the Stonewall uprising of June 1969; a tipping point for the Gay Liberation Movement, or what we now call the LGBTQ+ movement. Cities all over the country take part in festivals, parades, and other celebrations to commemorate the impact that the LGBTQ+ community has had on history, acknowledge the work that there still is to be done, and embrace all colors and expressions of love.

The rainbow flag serves to represent the diversity of the LGBTQ+ community, so we’re showing our matcha pride with these rainbow cake pops!


What are cake pops?

 

Cake pops are made by mixing crumbled cake with frosting to create a moist ball of cake that melts in your mouth. We’re making this recipe as easy as possible and using store bought cake mix and frosting.

 

 

The cake batter is divided into 6 bowls, then colored according to each color of the rainbow- red, orange, yellow, green, blue, and purple!

 

 

But BONUS: we are coloring the green cake with our Culinary Grade Matcha, so no need to add food coloring to the green portion.

 

 

After we bake the cupcakes, add the frosting, and roll the cake into larger rainbow balls, its time to dip the cones into the matcha flavored white chocolate to get that delish matcha chocolate shell! 

 

 

Decorate 

 

Feel free to decorate these however you like! We used tons of rainbow sprinkles, a melted white chocolate drizzle, and added a cherry on top!


How many cake pops does this recipe make?

This recipe makes 9 ice cream cone cake pops. 

 

Matcha Pride Cake Pop Ice Cream Cones

INGREDIENTS

  • 1 box cake cones
  • 2 boxes white cake mix, plus ingredients required to make the cake, listed on box (usually eggs, oil, water)
  • 4 grams Culinary Grade Matcha, divided
  • 16 ounces (one container) vanilla frosting
  • 20 ounces white melting wafers or white chocolate chips, divided
  • Rainbow sprinkles
  • Food coloring; red, orange, yellow, blue, purple
  • Maraschino cherries

 


DIRECTIONS

  1. Prepare cake batter according to package directions. Equally divide the batter into 6 bowls. To make the green portion, sift in 2 grams of matcha and stir until combined. To the remaining 5 bowls of batter, add about 3 drops of each color food coloring to each bowl; red, orange, yellow, blue, and purple.
  2. Pour the colored batters into a cupcake pan and bake at 350° for 17-19 minutes. You will have roughly 6 cupcakes of each color.
  3. Once the cupcakes have cooled, based on color, crumble them into separate bowls. Add about 2.5 tablespoons of frosting to each bowl. Using a rubber spatula, mix the frosting with the cake crumbs until the mixture sticks together into one cohesive ball.
  4. Using a medium cookie scoop, take a scoop from each color and roll them into balls about 1-inch each, until all the colors are used up. Take one ball of each color; smush them all together, then roll until it forms a large ball. Repeat with remaining balls. Place on a baking sheet and transfer to the freezer for about 15 minutes.
  5. In the microwave, melt 15 ounces of the white chocolate in 30 second intervals, stirring in between. Sift in remaining 2 grams of matcha; stir until combined. 
  6. Take the cake balls out of the freezer; dip the top of the open end of the cone in the melted matcha white chocolate. Roll the sides in rainbow sprinkles, then immediately place a cake ball on top of the cone. The chocolate acts as the glue that attaches the cake ball to the cone. Repeat with remaining cones. Set aside until the chocolate has set. If needed, you can dip the bottom of the cake ball in the chocolate before placing on the cone. 
  7. Once set, dip the cake balls in the remaining matcha white chocolate, completely covering the ball. Once set, melt the remaining white chocolate and use it for the white chocolate drizzle on top of the cake pop. Add rainbow sprinkles and cherry on top while chocolate is still wet. 

Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog, or posting mouthwatering food pics on her Instagram @lalaskitchentable!

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