• Place the 12 sugar cones on a piece of wax paper.
• Add the 1 cup chocolate almond bark to a microwave-safe bowl. Microwave in 30-second intervals and stir after interval until the chocolate is completely melted.
• Stir in the melted 1/2 teaspoon refined coconut oil.
• Coat the inside of each cone with chocolate. Be sure not to miss any spots. Place the sugar cone flat side down on the wax paper for the excess chocolate to drip out.

Cake

• Spray a 9x13 baking pan with a nonstick baking spray that doesn't contain butter.
• Prepare the 15.25 ounce box yellow or chocolate cake mix with just the eggs and water measurements from the box and bake as instructed.
• Remove from the oven and let cool completely. While the cake is cooling, work on the frosting.

Frosting

• To make the frosting, add the 1/4 cup butter, 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon milk in a large mixing bowl. Beat with a hand mixer until light and fluffy.

Cake Pops

• Once the cake is cooled completely, crumble it into a separate large bowl.
• Add 3/4 cup of frosting in with the crumbled cake and beat with a hand mixer until it resembles a thick cookie dough. Cover the remaining frosting with plastic wrap and store in the refrigerator.
• Using a 2 tablespoon cookie scoop, firmly press the cake pop mixture into the cookie scoop and scrape off any cake pop mixture that sticks up above the cookie scoop.
• Scoop 12 2-tablespoon cake pops out onto a parchment-lined baking sheet. Gently press any pieces of cake that are sticking out back into the cake pop to make a smooth surface. Do not roll the cake pops.
• Using a small knife, cut a small slit where you would like the nose on the gnome. The flat part of the cake pop is where the hat sits so position the slit close to that.
• Slide a Junior Mint or M&M about halfway into the slit.

For the Gnome Hats

• Divide the remaining cake pop mixture that's left in the bowl into 12 pieces and place inside each hat. Make sure the cake pop mixture is firmly pressed in so it won't fall out. There won't be enough to fill the hats and that's okay.
• Add the 1 1/4 cup red candy melts and 1 1/4 cup blue candy melts in separate microwave-safe containers and microwave for 30-second intervals and stir after each interval. Repeat until the candy melts are melted. If they're really thick which happens a lot with Wilton brand, pour 1/2 teaspoon of melted refined coconut oil into both of the colors. Stir well and repeat until the chocolate is a dipping consistency.
• Dip the bottom of 6 cones, about 1/4 inch up the side of the cone, into the red candy melts to seal the cake pop mixture into the hat. Place the flat candy-coated side down on the wax paper to harden.
• Dip the bottom of the remaining cones, about 1/4 inch up the side of the cone, into the blue candy melts to seal the cake pop mixture into the hat. Place the flat candy coated side down on the wax paper. Let the hats sit until the chocolate is completely hardened.
• Once the bottom of the cone has hardened, reheat the red and blue candy melts if they've hardened up. Do this by microwaving the candy melts in 30-second intervals and stirring after each interval until completely melted.
• Pour each color in a tall glass where the sugar cone can be dipped down in and the candy melts will cover it.
• Grab the cone where the candy melts are hardened on the cone and dip 6 cones in the red candy melts up to meet the red that's hardened. You can tilt the glass to help cover more of the hat. Tap the wrist that's holding the stick to remove any excess candy melts.
• Place the red cones flat side down on a piece of wax paper to dry.
• Grab the cone where the candy melts are hardened on the cone and dip the remaining 6 cones in the blue candy melts, tilting the glass to help cover all of the gnome hat. Tap the wrist that's holding the stick to remove any excess candy melt.
• Place the blue cones flat side down on a piece of wax paper to dry.
• Once the cones are completely dry, set them flat side up in the ice cream cone baking rack.

For the Gnomes Skin

• Melt the 1 1/4 cups white almond bark and 1/4 cup chocolate almond bark together in one microwave-safe bowl and microwave for 30-second intervals and stir after each interval. Repeat until the candy melts are completely melted.
• Dip the tip of each of the 12 cake pop sticks into the melted almond bark and place in the center of the rounded part of the cake pop. Repeat with the remaining cake pops.
• Once the almond bark has hardened, dip the cake pop into the almond bark all the way up to the stick. Gently tap the wrist that's holding the cake pop to remove any excess almond bark.
• While the almond bark is still wet on the cake pop, place the flat side of the cake pop on the hardened candy melt bottom of the cone that's in the ice cream cone rack. Hold it if it's sliding around until it's set.
• Quickly place mini dehydrated marshmallows around the rounded side of the cake pop while it's still wet to form a beard. If the almond bark dries too quickly, add a small amount of the melted almond bark to a sandwich bag and cut a very small hole in the corner of the sandwich bag. Add a dot of melted almond bark to the cake pop and a mini marshmallow on top of the chocolate. Repeat until you're happy with the beard.
• Store in an airtight container at room temperature.