Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix (plus ingredients called for on the box)
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 4 cups (454g) powdered sugar, sifted
  • 1/4 cup (60ml) milk or heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • 12 oz (340g) candy melts or chocolate chips
  • 1-2 tablespoons shortening or coconut oil
  • Sprinkles, mini chocolate chips, crushed cookies, edible glitter
  • 24-30 lollipop sticks (4-6 inches)

Instructions:

  1. Prepare the cake mix according to package directions. Bake in a 9x13 inch pan. Let cool completely.
  2. Once cooled, crumble the cake into a large bowl.
  3. Cream together the butter and powdered sugar until light and fluffy. Add milk/cream and vanilla extract; mix until smooth. Adjust consistency as needed.
  4. Gradually add frosting to the crumbled cake, mixing until a dough-like consistency is achieved. The mixture should be moist but not sticky.
  5. Roll the cake mixture into 1-inch balls. Place on a baking sheet lined with parchment paper.
  6. Refrigerate the cake balls for at least 1 hour (or up to 2 hours) to firm them up.
  7. Melt the candy melts or chocolate chips with shortening/coconut oil in a double boiler or microwave, stirring frequently until smooth.
  8. Dip the tip of a lollipop stick into the melted chocolate and insert it halfway into a cake ball. Dip the entire cake pop into the melted chocolate, tapping off any excess. Immediately decorate with sprinkles or other toppings.
  9. Insert the cake pops into a styrofoam block or cake pop stand to dry and harden.