Bake and Crumble

1. Cut the cake into 16 sections using a sharp knife. Place eight of the sections in a blender.

2. Turn on the blender on medium and blend until the cake is finely crumbled. Add the rest of the cake sections and repeat the blending.

3. Pour the cake crumbles into a large bowl. Add one-half a tub -- about 8 ounces -- of store-bought frosting to the cake crumbs.

4. Mix the cake crumbles and frosting with a rubber spatula until both are completely blended and the consistency of dough.

Scoop and Freeze

1. Line a baking sheet with a piece of waxed paper.

2. Dip an ice cream scoop into the bowl of crumbled cake mix and frosting. Scoop out the cake in balls and drop the cake balls onto the baking sheet so they don't touch.

3. Fill the baking sheet with the cake balls, and then put the baking sheet into the freezer.

4. Freeze the cake balls for approximately 15 minutes or until firm. Move the baking sheet to the refrigerator.

5. Cut holes in a foam block. Make the holes large enough to support the ice cream cones upright so they won't tip.

Candy Coating

1. Melt candy coating in a microwavable bowl, heating at 30-second intervals, stirring in between each heating. Check the instructions, as they do vary by brand.

2. Press a lollipop stick into one of the cake balls, and then dip the cake call into the melted candy coating.

3. Remove the cake ball from the candy coating while holding the lollipop stick.

4. Carefully drop the candy-coated cake ball onto an ice cream cone, removing the lollipop stick.

5. Decorate the cake balls to your liking with sprinkles or decorative candies.