One Direction: This is Us Microphone Cake Pops Recipe (2024)

Welcome to day 3 of our One Direction: This is Us Viewing Party Posts! We hope you loved the full party post as well as the “how to” tutorial for the free printables!

Today we are excited to welcome Mandie Miller of Got What It Cakes to share her tutorial for making the adorable Microphone Cake Pops Recipe from our One Direction: This is Us Movie Viewing Party Photoshoot! Stay tuned all week for more 1D fabulous posts!

Oh, pssst! You can find the 1D: This is Us Movie here for sale!

Mandie here to share my Cruffle Pop (Cake Pop) Microphone Recipe!

SUPPLIES AND MATERIALS NEEDED:
– Left over chocolate cake
– Black candy melts
– White candy melts
– Standard ice cream cones
– Mini ice cream cones
– Silver sugar sprinkles
– Baking pan
– Parchment paper
– A tall cup
– a shallow bowl
– 2 Ziploc bags

STEP 1:

Line your baking sheet with parchment paper.
Make the cruffle pops. I don’t make mine like a cake pop, where you would take the leftover cake and mix it with buttercream or liquid, and then freeze it. Instead, mine are more like donut holes…I refer to them as twice-baked cake and call them cruffle pops. Because they’re the shape of a truffle, but made of cake! I take leftover cake and squeeze it and squish it, and keep doing that until the cake has no crumble left to it. At this point, roll the cake into a large ball. Test it to see if it’s the right size in the regular-sized ice cream cone. Make as many of these as need be! Bake them at 350 degrees for 10-15 minutes (or until they are firm to the touch, and slightly browned on the bottom).

*If you love the texture and taste of cake pops, by all means make them instead…follow the directions the same way from here!

STEP 2:

Take some of your melted chocolate and put it in a Ziploc bag. Snip the tip, and pipe a rim of chocolate on the inside of it. Take your mini cone and drop it inside of your regular cone. This way the cruffle pop doesn’t sink into your cone too far…most of it will stay above the rim! Let the chocolate harden before the next step.

STEP 3:
Pipe a rim of the melted chocolate around the top of the cones, and put the flat side of the pop into the melted chocolate. Let it harden.

They’ll look like this…

STEP 4:

Take some of the black chocolate melts and some of the white chocolate melts to create a grey color of melted chocolate. You’ll need a lot of this, so use a whole bag of white, and a little bit of the black will go a long way to create the grey color. I like to put the melted chocolate in a tall container, so that when I dip, they don’t hit the bottom.

STEP 5:

Put the silver/grey, sugar sprinkles into a wide, shallow dish of some sort. If you can’t find them in your store, you can take clear, sugar sprinkles, and add a tiny bit of black food coloring gel to them and mix with your fingers, and voila! You’ll have grey sprinkles!

You’ll have to work fast here, which is why I don’t have a picture of this part of the process. But you’re going to take the ice cream cone, turn it upside down, so that the pop is facing downwards, and dip it into the grey chocolate. Put it all the way in until the chocolate almost touches the rim of the cone. Then lift it out, and while rotating the cone, shake off the excess back into the chocolate. It’s very important that you shake off all of the excess chocolate, so take your time here. When you invert the pop back upright, gravity will do its job and the grey chocolate will move down and cover any part of the pop that didn’t get dipped.

While the chocolate is still “wet,” put it into the sprinkles, rotating all the way around until it’s completely covered. Use your fingers if you need to push some of the sprinkles down to meet the cone.

Put the cone upright onto the baking sheet and let it totally harden.

STEP 6: