Photograph by Sarah Polger
YOU WILL NEED
- One box cake mix (follow box instruction for baking)
- One tub of frosting
- Two 14-oz. bags of candy melts (found at your local arts and crafts store or candy store)
- 50 lollipop sticks (found at your local arts and crafts store or candy store)
- Two Styrofoam blocks (found at your local arts and crafts store or candy store)
- Wax paper
- Optional: Additional candy melt colors to decorate with and a small, round decorating tip
- Mixing bowl
- Two flat pans
- Double boiler
- Bake the cake and let it cool completely.
- Crumble cake into large mixing bowl.
- Add the complete tub of frosting directly to the cake crumbs and mix until a moist batter is created.
- Refrigerate mix, in bowl, for 15 minutes.
- Line two flat pans with wax paper.
- Roll mix into golf ball-size balls, rolling mix between your hands. Place completed balls onto the pans. Insert a lollipop stick into each ball.
- Place pans in refrigerator for three hours (or freezer for less time). Do not let the cake balls freeze.
- With the help of a parent, use a double boiler or heat-safe bowl with a pan, bring water to a boil and warm a small amount of candy melts in top bowl. Stir candy melts until mixture is smooth. Remove from heat. Reheat, on low, as necessary to keep melt mixture thin.
- In one motion, dip the cake ball entirely into the candy melt mixture. Use a spoon to fill any empty spots with candy melt and make sure the cake is completely covered. Twirl the pop and gently tap the lollipop stick on the side of the pan to remove excess melt.
- Place cake pop upright in Styrofoam to dry.
- To decorate with additional colors, let the pops dry completely. Melt different colors and apply using a plastic bag with a cake decorating tip inserted.
- Wear plastic gloves when mixing and rolling the cake balls. This helps keep the cake from sticking to your hands!
- Roll the cake balls to just smaller than a golf ball. If you make the cake balls too large, they will fall of the stick while dipping. This recipe should make 40-50 cake pops.
- Remove a small number of cake pops at a time from the refrigerator, while you dip. This prevents them from warming too much.
- Experiment with different flavors and colors. We used red velvet cake with cream cheese frosting. Be creative and decorate with shapes and designs! Add edible glitter!
- Do not refrigerate. Temperature changes will cause the cake pops to crack.
Text by Sarah Polger