How To Ice Cream Cone Rainbow Cake Pops

To make the cake pops crumble one cupcake of one colour into a bowl and add one tablespoon of buttercream. Mix together until a playdough like texture is reached. Repeat for all colours.
Use a small amount of each colour, combine together and roll into a ball. Place on a parchment lined baking tray and place in the freezer for 5 minutes.
Melt the chocolate in the microwave by using 30-60 second intervals and stirring repeatedly.
Dip the top of the cone into the melting chocolate and place the cake ball on top. Set aside and repeat process. Put into freezer for 5 minutes again to allow the chocolate to harden.
Once the chocolate is hard, dip the ball and cone into the chocolate again, covering the cake ball. Allow to harden and repeat if desired. To apply sprinkles, re-dip the cone halfway and apply sprinkles and "cherry" on top!

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