1. Bake your cake by following the instructions on the box. Afterwards, allow it to cool until the bottom of the pan is no longer warm.
2. Once the cake is almost completely cooled, you can go ahead and mix the frosting. In a small bowl, cream the butter and cream cheese together, then add about half the powdered sugar and mix. Add the milk, then mix with the rest of the powdered sugar. It should be fairly thick. Set aside.
3. Now that the cake is cool, use your hands to crumble it into a large mixing bowl.
4. Add the frosting. Mix together with your hands, kneading the frosting into the crumbled cake until it resembles a play-doh consistency.
5. Add the sprinkles (except for the ones that will go on top for decoration), mixing until they are evenly distributed.
6. Line a baking sheet with wax paper. Next, use your hands and roll out 14 cake balls roughly the size of a small scoop of ice cream. Lay them out on the lined cookie sheet.
7. Put the cake balls in the refrigerator to chill for 20-30 minutes. Once they are moderately firm to the touch, they’re ready to go on their cones!
8. Follow the instructions on the bag of white candy melts, melting the contents of the whole bag in a small bowl.
9. Take a cone and dip the rim in just barely. Using a spoon, drizzle a small amount around the inside rim of the cone, into the little ridges. This acts as glue for the cake balls, making sure they stay in place later on.
10. While the “glue” is still wet, place a cake ball on top of the cone. Press down lightly around the edges, making sure the ball is touching the melted vanilla. Set aside to dry and repeat with the other 13 cake balls!
11. Once they’re dry, dip each cake ball into the white until it is covered completely. Repeat until you’ve got 14 “vanilla ice cream cones!”
12. Melt the blue wafers. Using a spoon, dollop a small amount on top of your scoop of “ice cream.” You can shape it how you want - I tried to make mine look like it was running down towards the cone! Quickly add a few decorative sprinkles and your “cherry” before the blue dries.
13. Take in the beauty of your masterpiece… then dig in!

Recipe Notes: To help speed up the cake cooling process, use a wire cooling rack! Make sure your cake balls are as perfectly smooth/rounded as possible - it’ll make them look more like ice cream once they’re dipped!