Crumble your cake into a large mixing bowl. You want fine crumbs. I think your hands are the best tool for the job but you can use the back of a wooden spoon if you want to keep your hands clean.
Add the frosting and stir until you get it is a texture that resembles play dough. The cake will be slightly firm and will hold a shape.
Use a cookie scoop to measure out small balls about 1 inch in diameter. Place on a cookie sheet leaving a bit of room in between.
Place the white candy melts in a microwave safe bowl. Heat in the microwave at 50% power for 2 minutes. Remove and stir. Continue microwaving in 30 second bursts at 50% power until fully melted. You’ll want to stir between each burst of time. Depending on your microwave, this could take up to 5 minutes.
Dip the end of the stick into the white chocolate and insert one into each cake ball. Once done, place the cake pops on a cookie sheet and put them into the freezer for 10-15 minutes.
Once the cake pops are firm, remove them from the freezer and dip each ball into the melted white candy. Tap lightly on the side of the bowl to remove any excess.
Immediately, dip the cake pop into the sanding sugar, covering the entire outside of the cake pop. Place the cake pop upright to dry and set. This only takes about 10 minutes. We’ll start on the paper cone while we wait.
Cut your card stock into a 6” circle. Cut each circle into 4 pie pieces. Take one of the pie pieces and bring the two cut edges together to make a cone shape and tape it together. This will be your sno-cone cup.
Once the cake pops have set and dried, place the stick of your cake pop through the paper cone. If the cone won’t stay, use a small piece of tape at the point of the cone to hold it in place. Enjoy immediately.
