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i've seen these made before and have been wanting to get more creative with my cakepops. so, i had the opportunity to do just that for my niece's first birthday. it's simple - i made my red velvet cakepops  and put them on ice cream cones instead of a stick. "ICE CREAM CONE" CAKEPOP posted on you tube by yoyomax12 on january 17, 2011 red velvet cakepop sugar cones (if you can find mini ones, those are great!) candy melts sprinkles, candy, anything you like for decorating if you are not using mini cones, simply use a serrated knife to cut the regular sized cone into mini versions. i cut about halfway. after mixing the cake and frosting, mold them into balls and place on top of cut cones. lay on wax paper-lined baking sheet. place into refrigerator for 30 mins. follow candy melt instructions for preparation. you can add a little canola oil to thin - sometimes the thicker consistency can be difficult to work with. prepare a styrofoam block with...

as i mentioned last year, i was going to my first michelin star restaurant, cyrus , for flag day with my best foodie,  regina , as well as other food-loving companions (cyrus has also become the new tucker  anniversary tradition). this year for our annual pretentious flag day, we were set to go to the restaurant at meadowood - a three michelin star restaurant in st. helena. other than french laundry, this is the only other california restaurant that has received three michelin stars. these are one of the few times i actually don't research and prepare myself for what's to come. i enjoy the surprise aspect - it also helps to not have overly high expectations, which i think makes the experience more satisfying. before we went to meadowood, we decided to have lunch at redd in yountville, which is a one michelin star restaurant. it was great to have an "appetizer" to what was to come later that night. REDD the space is very modern and cool. it was casual a...