Surprise that special birthday boy or girl with something different this year and make birthday cake cones. Delicious vanilla cake-flavored balls are coated in smooth milk and white chocolate, and decorated in a whole lot of sprinkles. ('Cause you gotta have sprinkles.) The cake balls are then stacked on top of funfetti dipped ice-cream cones, making them a very impressive sweet treat that everyone of all ages will enjoy.

Prepare your cake according to the packets instructions. Let it cool completely before using it in the recipe.

Place all of the white chocolate in a medium sized heatproof bowl set over a pan of barely simmering water. Heat on medium-low, stirring occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and evenly divide the white chocolate into four separate small bowls, about 3.5 ounces (100 grams) per bowl. Set each bowl aside to cool slightly.

Gently dip an ice cream cone into one of the melted white chocolate bowls and then immediately coat the dipped portion with a tablespoon of sprinkles. Carefully turn the cone upside down and onto a parchment-lined baking tray. Repeat this process with the remaining ice cream cones. Chill until the chocolate has hardened.

Stir in a few drops of the pink food coloring into one of the white chocolate bowls until it is dyed a light pink shade. Use a skewer to dip a Cheerio into the chocolate and then coat in a few sprinkles. Repeat with the remaining Cheerios. Place the mini donuts on a parchment-lined baking tray and chill until the chocolate has hardened.

Make the cake ball frosting by mixing together the melted butter, cream cheese, one bowl of the melted white chocolate, vanilla extract and confectioners’ sugar until smooth.

Line a baking sheet with parchment paper. Set aside.

In a large bowl, use your fingers to break apart the baked vanilla cake until it forms a finely crumbled texture. Pour in the cake ball frosting and mix thoroughly until all the crumbs are evenly moistened. Use your hands to bring the mixture together into a smooth ball.

Roll the cake mixture into even balls about 1/2 inch (1 centimeter) in width smaller than that of your ice cream cone. Place them on the prepared baking sheet and chill until needed.

Place the milk chocolate in a medium-sized heatproof bowl set over a pan of barely simmering water. Heat on medium-low, stirring occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat.

Place a chilled cake ball into the bowl of melted milk chocolate. Use a fork to lift out the cake ball then tap against the rim of the bowl to remove any excess chocolate. Place the cake ball back onto the lined baking tray. Repeat this process with the remaining cake balls. Set the tray in a refrigerator or freezer to chill until the chocolate coating has set.

Once the milk chocolate coating has set, lightly drizzle the tops of the cake balls with the last remaining bowl of white chocolate. Immediately coat the top in a pinch of sprinkles, a mini sprinkled donut and desired decorations. Set the cake balls back on the baking tray and chill until slightly hardened.

Fill the ice cream cones with the cake balls and serve.

The birthday cake cones can be made up to 3 days in advance and stored in the refrigerator until needed. Let them come to room temperature before serving.