Items you will need:
- cake covered in light blue fondant
- 4 pink fondant
- 1 white buttercream
- small sprinkles
- waffle cone
- cutting tool
- coffee stirrer
Combine all four pink fondant packets into one large ball. Roll out into one large circle.
Use the cutting tool to cut out the dripping shape. For sizing, keep in mind that this piece will need to fit over the top of the cake. Remove excess fondant, and place over the top of the cake. Smooth down the edges around the sides.
Split the remaining pink fondant in half. Use your hands to roll the two halves into balls to form the ice cream scoops.
Use your fingers to flatten out the sides of one ball into a wavy pattern to give the illusion that the ice cream is melting.
Attach the melted ice cream scoop to the center of the cake. Attach the second scoop on top of the melted ice cream scoop piece.
Stick the coffee stirrer through the two scoops and into the cake at an angle. Make sure that some of the stirrer is sticking out so it can support the cone.
Dip the rim of the cone into the white buttercream. Roll the rim in the sprinkles.
Place the cone over the stirrer and attach to the top scoop.
Lightly coat the base of the cake with the buttercream (or water if the sprinkles are very light). Attach the remaining sprinkles around the base of the cake.