Use a cookie scoop to get uniform-size cake balls or cake pops.
Scoop cake mixture onto a cookie sheet lined with parchment paper. Then form each ball into a cone shape. Cover the cookie sheet with plastic wrap
and chill for several hours in the refrigerator, or place in the freezer for about
15 minutes. The cake shapes need to be firm but not frozen.
Melt candy coating. The
thinner the consistency of the coating the easier it is to work with. Add paramount
crystals to coating as needed to make the coating more fluid. Take a
few cake shapes at a time out of the refrigerator or freezer to work with. If
cake shapes were placed in the freezer, transfer the rest of the cake shapes to the
refrigerator at this point. One at a time, dip about ½ inch of the tip of a sucker
stick into the melted candy coating, and then insert the dipped end of the stick
into the cake shape, pushing it no more than halfway. Holding the
sucker stick with the cake shape attached, dip the entire cake shape into the melted red
coating until it is completely covered, and remove it in one motion. Make sure
the coating meets at the base of the stick. Do not tap the stick on the side of
the container. Rotate the sucker stick to allow excess coating to drip back
into the container. Stick the cake pop into a Styrofoam block.
Repeat with remaining cake shapes. Allow coating to dry completely. Using a parchment bag with white candy coating, make a bottom hat rim along the bottom of the hat. While coating is still wet, sprinkle with white sugar crystals. Take a mini marshmallow and snip the center. Dip marshmallow into white candy coating and attach to top of hat. Sprinkle with sugar crystals.