Crumble the fully baked cake into small crumbs in a large mixing bowl. Gradually mix in the frosting until the mixture holds together like play dough.

Form 1-inch diameter balls from the cake mixture and place them onto a lined cookie sheet, ensuring they are spaced to prevent sticking.

Melt the white candy melts in a microwave-safe bowl at 50% power in 30-second intervals until smooth and glossy.

Dip the tip of each mini ice cream cone into the melted white chocolate and press it into the top of each cake ball to bond them.

Dip each cake pop into the remaining melted white chocolate and place them upright in a stand to harden for 10-15 minutes.

Melt the chocolate candy melts and drizzle over each cake pop, then top with rainbow sprinkles and a red M&M.

Allow the decorated Cake Pops Ice Cream Cones to set at room temperature for about 10 minutes before serving.