Cake Pops

By S PDX

Ingredients

• 1 (14.25 oz) box cake mix, any flavor
• 1/3 cup homemade frosting
• 1 (24 oz) package of almond bark/candy coating (white or chocolate)
• Sprinkles
• Lollipop sticks
• 3 ″x4″ cello bags
• Curling ribbon

Details

Servings 30
Adapted from veronicascornucopia.com

Preparation

Step 1

Bake the cake mix according to package directions. Once it’s cool, crumble the cake into a large bowl. I prefer to process mine in the food processor to fine crumbs. Place in a large bowl and stir in the frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary. You just want enough to get the crumbs to stick together when you roll them into balls. Do not add so much that the mixture becomes soft and mushy!

Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight. I usually do this step the day before and then dip them the following day. Do not freeze them before dipping or it may cause the chocolate to crack after they are dipped.

Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the flat end of the cake balls. (Bakerella says to insert a little less than halfway, but I go more than halfway b/c I imagine they stay put a little better when dipping.)

Add sprinkles before the chocolate has a chance to set.

I ran out of sticks so I just made these two into cake truffles. To do this, drop one ball at a time into the chocolate and lift out with a fork, tapping off the excess chocolate. Place on wax paper to set.