Ingredients:

• 12 colored ice cream cones
• 1 large bag jelly beans, M&M's, or other preferred small candies
• 1 can (12 oz) whipped chocolate frosting
• 12 baked cupcakes, paper liners removed
• 1 ½ cups chocolate sprinkles
• 12 (3-inch) lengths of black licorice laces

For the cone base:

1. Poke a small hole in the bottom of the side of each ice cream cone.
2. Fill the cones with the jelly beans or preferred small candies to add weight to the base of the cones.

For the microphone head:

1. Spread some chocolate frosting along the inside lip of each cone. Place a cupcake into the mouth of each cone and press down lightly to secure.
2. Cover the cupcakes with the remaining chocolate frosting.
3. Place the chocolate sprinkles in a small bowl. Roll the cupcakes into the chocolate sprinkles to cover.

For the microphone cord:

1. Insert a black licorice lace into the small hole at the base of each cone for the cord.

Cake Anatomy:

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