Line a baking sheet with parchment paper, and place on wire rack on top. Stand ice cream cones upside down on wire rack.

In a tall bowl, melt 2 of your packs of white candy melts for 30 sec intervals at 50% power, until melted. Stir in between

Once melted, add 1/4 tsp of orange powder food coloring (keep adding until you're happy with the orange color)

With your cones resting on your cooling rack, pour the melted orange chocolate over the cones and let cool. 

Once your cones have cooled and the chocolate has hardened, add your fave cake p.op mixture (see our truffle recipe) into the cones.

Color your fave buttercream with some orange gel coloring and top each cone with a small mound of frosting. Return to wire tray and place in freezer for 15 minutes.

In the meantime, melt last pack of white melting candies for 30 sec intervals at 50% power, until melted. Stir in between

Once melted, add 1/4 tsp of green powder food coloring (keep adding until you're happy with the green color)

Fill a piping bag with your green candy melts then on a sheet of parchment paper, pipe out your leaf shapes, and let the chocolate harden. 

Remove cones from the freezer

Then finish your candy carrot cones with drizzle of orange melting chocolate, and take your hardened green chocolate leaves and add on the top of the carrot cone.

Lightly brush inside of each flower pot with oil (being careful not to get on outside). Line bottom with cupcake liners. Brush bottom of liner with a bit more oil, then lightly dust with cocoa (tapping excess out).

Preheat oven to 350°F. Prepare chocolate cake (or your favourite chocolate cake recipe) according to directions.

Fill each cupcake liner and wipe any drips from outside, then place on parchment-lined baking sheet. Optional: wrap bottoms tightly with aluminum foil to prevent leaking

Bake for 40-45 minutes, or until toothpick inserted into center comes out clean. (Baking time will vary with dimension of pots and cake ingredients). Allow cakes to completely cool on wire rack.

While your cakes are baking, grate up your fave sugar cookies

Pour into a bowl/container with a lid

Add 2 tbsp of cocoa powder

Add 2 tbsp of brown sugar

Add 2 tbsp black nonpareils

Stir or shake to make dirt

Once cakes are cooled, pipe your chocolate frosting over top of each cake. Sprinkle with your edible dirt then top each pot with your carrot cones. 

Enjoy!