Once the cake is baked and cooled, crumble it up into a large mixing bowl.
Add the frosting and incorporate the frosting using a spatula or a hand mixer. Work the cake pop mixture until it forms a ball without any dry bits remaining in the bottom of the bowl.
Add the sugar cones into the waffle cone rack.
Begin filling the cones with the cake pop filling using a butter knife to push the cake pop mixture down into the cone.
Once all of the cones are filled, set them aside and begin working on the candy melts.
Add the purple candy melts into a small microwave-safe bowl. Begin microwaving in 30-second intervals and stirring after each interval. Repeat until there are no lumps in the candy melts.
Add the coconut oil into the candy melts and stir until the coconut oil is completely melted and incorporated.
Add the sanding sugar into a shall bowl.
Begin dipping the horns into the candy melts. Let any excess candy melts drip off.
Immediately dip the wet candy melts into the sanding sugar.
Set it back into the waffle cone rack.
Dip the bendy side of the straw into the candy melt and press it into the center of the sugarcoated candy melts. Press until the bendy part is no longer sticking out.
Repeat dipping all the cones and placing straws in them. Set aside to let them set up and begin working on prepping your glass.
When picking a glass to use, make sure the horns can sit at the rim of the glass. If yours is too tall, cut the straw down.
In a microwave-safe bowl, add in the candy melts and heavy cream. Heat in 30-second intervals and stir after each interval. Repeat until the ganache is smooth.
Dip each glass into the ganache. I twist the bowl and flip it right-side up and give it a few taps on the table to get some nice drips down the glass. Let the ganache set up for about 10 minutes before adding the eye.
Heat the candy melts that we used for the horn back up for 30 seconds to make sure they're in liquid form.
Add a small amount of candy melt into the center of the gummy eye and spread it towards the edge of the eye.
Press the eye about half way down the glass below the ganache. Either hold it or find a bowl it sit the glass to keep the eye sitting level. Let it dry for 10 to 15 minutes.
Once the eye is set up, work on the purple punch.
Let the ice cream set out at room temperature for about 10 minutes to let it soften.
Scoop the ice cream into a punch bowl using an ice cream scoop.
Add in purple food coloring if you're using it.
Pour the lemon-lime soda or ginger ale over top of it. It will foam up. You may have to stir it to add more soda.
Pour the purple punch into each of the glasses.
Add the horn into the glass.
Instead of purple candy melts, I used 1/2 cup of royal blue candy melts and 8 pieces of bright pink for the purple candy melts for the horn and ganache.