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Moist, bite-sized vanilla cake pops coated in smooth candy melts and finished with colorful sprinkles. Perfect for birthdays, parties, and gifting, and easier to make than they look.

Ingredients

  • 1 baked 9×13-inch vanilla cake (from a box mix or homemade), completely cooled
  • 1/2 to 3/4 cup (120 to 180 g) vanilla or cream cheese frosting
  • 24 oz (680 g) candy melts or white chocolate wafers
  • 1 to 2 tbsp coconut oil or vegetable shortening, to thin the coating
  • 36 lollipop sticks (6-inch)
  • Sprinkles, for decorating

Instructions

  1. Crumble the cooled cake into fine crumbs in a large bowl, removing any hard, browned edges.
  2. Add 1/2 cup of frosting and mix with your hands until the mixture holds together like dough, adding more frosting a tablespoon at a time only if needed. Do not make it too wet.
  3. Roll the mixture into 1 1/2-inch (about 3 cm) balls and place them on a parchment-lined baking sheet.
  4. Chill the cake balls in the refrigerator for 30 minutes, or in the freezer for 15 minutes, until firm.
  5. Melt the candy melts in a deep, microwave-safe cup in 30-second bursts, stirring between each, until smooth. Stir in the coconut oil to thin if needed.
  6. Dip the tip of each lollipop stick about 1/2 inch into the melted coating, then insert it halfway into a cake ball. Repeat with all the balls.
  7. Chill the cake pops for 10 minutes so the sticks set firmly in place.
  8. Dip each cake pop straight down into the melted coating until fully covered, then lift out and gently tap the stick against the rim of the cup to let excess coating drip off.
  9. Add sprinkles immediately, before the coating sets.
  10. Stand the cake pops upright in a foam block or a cake pop stand and let them set completely, about 20 to 30 minutes.

Notes

  • Make sure the cake balls are well chilled but not frozen solid, or the coating may crack as it sets.
  • Keep the melted coating warm and fluid; reheat briefly if it thickens.
  • Tint white candy melts with oil-based food coloring only, since water-based coloring makes the coating seize.
  • Any cake flavor works: try chocolate cake with chocolate frosting, or red velvet with cream cheese frosting.
  • Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
  • Undipped cake balls can be frozen for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/homemade-cake-pops/