Tips for success: Avoid using white chocolate chips for the ganache. Chips often contain stabilizers to help them hold their shape during baking. That means they don't melt as smoothly when heated. Use white chocolate baking bars instead, and chop them finely so they will melt evenly. You can find these in the baking aisle next to the chocolate chips. When using the bench scraper to level the cake stripes, it may take several passes to achieve a smooth appearance. If you're having trouble getting an even result, warm your bench scraper or cake smoother in hot water and wipe it dry before using it again. The warm metal will slightly melt the surface of the buttercream and create a smoother finish. The ice cream cake pop ball can be dipped in ganache 2 to 3 times for maximum coverage before placing it on the cake. Be sure to let all of the excess ganache drip back in the bowl before adding a second coat. When turning the ice cream cone upside down to insert into the cake, the ball may want to separate from the cone. You can hold the ball on with a finger while applying it to the cake. Any blemishes can be covered with more ganache once the ice cream cone is anchored onto the cake.