Cake-Cone Noisemakers

Preheat oven to 320°F (160°C). Fill your ice cream cones 2/3 of the way with cake batter. (If you don't have a specific cake cone baking rack, you can use an oven's baking rack for stacking and baking your cake cones). Bake for 20-25 minutes, or until a toothpick comes out mostly dry and clean.

Allow the baked cake cones to fully cool off to room temperature. Carefully cut off the sharp tip of the ice cream cone using a serrated knife. Cut or snap 1-inch long pieces of pretzel rod.

Dip the cut end of the cone and one piece of pretzel rod into the melted white chocolate and adhere them together. Place into the freezer for 5 minutes until set.

Dip the remaining/uncovered part of the ice cream cone into the melted white chocolate and, while it's still wet, apply your sparkling sugars or metallic stars. Place into the freezer for 10-15 minutes to set.

*Optional: Add or pipe your desired fillings and buttercream on top of the cake (inside of the cone) before serving or gifting.