I copied foxymomma521's technique for putting cake balls in miniature cones. Melted chocolate inside cone keeps it from getting soggy - I didn't add any oil at first so that was more laborious than needed. The tops were rolled balls after cone was filled; when warming up (fridge between steps) the tops tended to fall off while dipping. Cake was chocolate hazelnut -- choc, nutella, and hazelnut creamer. A tad too moist. Toppings worked pretty well. VERY TOP HEAVY & TIPPY.