Thoroughly wrap a 6-inch cake in cling film, then place a cake collar in the cake tin.

Level off your two 6-inch cakes, using a serrated knife. Save the scraps, we will usethem for the ice cream cone that goes on top of the cake.

Place one cake in the cake tin. Press gently to make sure it is level.

Using a 2 inch ice cream scoop, place 5-6 scoops of strawberry ice cream on top of the cake in the cake tin.

Use an offset spatula to smooth the ice cream into an even layer.

Place your second cake on the ice cream layer, upside down. So the level off part of the cake will be face down and the bottom will be face up.

Cover the entire layer cake with cling film and place in the freezer for a minimum of 5hours to set.

While the cake is setting, take your cake scrap and create a large cake pop ball (about 3inches in diameter). Place this cake pop ball onto your ice cream cone then wrap in cling
film. Place the cone in the freezer as well.

Once your cake has set, remove from the freezer and remove the cling film. Remove the entire cake from the tin and the collar and place onto a cake stand.

Spread 2 tbsp of vanilla frosting in the center of the cake then set your ice cream cone onto the frosting upside down, so the cone point is up.

Microwave your candy coating for 30 seconds and shake. Carefully drip your candy coat down the sides of the cake, cover the top of the cake and the cake part of the ice cream cone. Before the coating is dry, add sprinkles to the top of the cake.

Once the chocolate has set (which only takes a minute or so), cut the cake and serve!