Have the cake balls chilled and in the refrigerator.

Cut off the bottoms of the sugar cones, using a serrated knife, so that the width of the opening is about one and a quarter inches.

Prepare your Styrofoam block. Since the ice cream holders have cone-shaped bottoms, you’ll need to do more than just poke holes in the Styrofoam to support them. Take a lollipop stick, insert it at an angle, and then work it around in a circular motion until you have an opening in the Styrofoam that mimics the bottom shape of the cones.

Melt the pink candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about three inches deep. (I usually work with about 16 ounces of coating at a time.)

When you are ready to coat, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

Working with one cake ball at a time, drop a ball into a small, deep bowl of melted candy coating. Cover the entire ball with coating, using a spoon, without stirring or moving the cake ball around in the coating. Then insert a lollipop stick into the ball to lift it out. Transfer the coated cake ball to the prepared ice cream cone and remove the stick. Don’t worry about any excess coating or the hole left by the stick.

The coated cake ball should rest nicely in the opening, and any excess coating will only enhance the look as it drips slightly down the edge. If the cake balls don’t fit just right, make another cut in the cones so the opening is smaller, or make the cake balls bigger. Decorate with sprinkles while the pink candy coating is still wet.

Place the pops in the Styrofoam block to dry completely.

Melt the dark chocolate candy coating in the second microwave-safe plastic bowl. Spoon just a small amount over the very top of the ice cream cone. One at a time, attach a red peanut M&M or similar candy on top before the chocolate coating sets, and return to the Styrofoam block to dry.