PREPARE AHEAD Form the cake balls into cone shapes by rolling at an angle against the work surface. Flatten the bottom of each shape by pushing against the work surface. Chill in the refrigerator for 1 hour.
TO MAKE THE CAKE POPS Melt your chosen candy melts (see
page 6), dip a stick into the melted candy, and push about halfway through the cone shape from the flat bottom. Repeat with all the sticks and cone shapes. Let set. Dip each cake pop into the melted candy, tap off the excess, and dry upright
in a Styrofoam block.
TO DECORATE Roll small balls from your chosen fondant and attach to
the top of each hat, using melted candy and a toothpick. Attach the candy sequins and stars, again using the melted candy applied with a toothpick.
For the more complex striped design, fill two plastic pastry bags with contrasting colors of candy melt. Twist the tops and snip off small openings at the bottom. Pipe straight lines from the top to the bottom of a hat. Finish with a band around the bottom made by rolling the fondant to approximately 1⁄16 inch (1.2 mm) thick on a surface dusted with cornstarch and cutting a thin strip with a knife. Attach the strip to the bottom of the hat with melted candy and a toothpick.
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