1 box white cake mix
1/2 cup rainbow sprinkles, divided
4 cups Campfire Mini Marshmallows
2 teaspoons light corn syrup
1 (12 oz) package white candy melts, melted according to instructions
6 waffle cones
6 red coated chocolate candies
Preheat oven to 350 Degrees F. Prepare cake mix according to the directions on box. Add 1/4 cup of sprinkles to the mix before baking. Bake in desired cake pan. Cool. Crumble cake in a large bowl.
In a large microwave safe bowl, melt marshmallows on high for 30 seconds in microwave. Stir in corn syrup. Stir in cake crumbs.
Spray hands with non-stick spray and shape the cake mixture into 6 large balls. Use waffle cone top as a guide, allowing for size to increase once dipped in candy melts. Place on a plate and freeze for 1-2 hours our until firm.
Set aside 1 tablespoon sprinkles. Dip tops of waffle cones in candy melts and roll in remaining sprinkles. Dry on parchment paper.
Remove cake balls from freezer and dip in candy melts. Place on parchment paper to dry and top with red candies and reserved tablespoon sprinkles before dry.
Place cake ball inside cones and serve.
Recipe by: RaChelle – North Logan, Utah
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