You will need:
one baked cake (cake mix works best)
one tub of frosting (store-bought frosting works best)
candy melts
pop sticks
foam block
sprinkles/decorations (if desired)
I bake my cake in a 9x13 pan according to the cake mix directions. Today I'm using red velvet, but you can use any flavor.
I work with 1/4 of the cake at a time. I break the piece of cake in half and rub the two halves together to create rough crumbs.
I use a pastry blender to create fine crumbs. You can also use two forks or a food processor.
I add a scoop of frosting (this is a soup spoon). One tub of frosting is more than you will need for one cake. I'm using cream cheese frosting but you can use any flavor that will taste good with your cake.
I mix in the frosting with the back of a spoon. You want to use enough frosting that your cake ball sticks together. You don't want to use too much frosting or you'll get mush.
I use about two tablespoons of the mixture for each cake ball. I lightly squeeze it, then roll between my hands. 1/4 cake yields about six cake balls. Put in the freezer for 15 minutes or until very cold to the touch.
Meanwhile, melt your candy. I always use half Ghirardelli and half Wilton since that yields the perfect flavor and consistency. I microwave the candy melts for about 2-1/2 minutes on 50% power, stirring every 30 seconds. You don't want to melt them completely...they'll melt when you give them a final stir.
You want your candy to easily run off the spoon, otherwise it'll be too thick (you can add a little shortening to thin it out if that happens). You can color white chocolate by adding oil-based food coloring (available at the craft store). I let my candy sit for a few minutes to cool before I dip the pops. If your cake is too cold and your candy is too warm, your cake pops may crack.
Insert a stick in the cake ball and dip into the melted candy. Allow the excess candy to run off (be patient). If adding sprinkles or decorations, add them before the candy hardens. Place pop in foam block to harden.
If desired, package the pops for gift giving. There are many options, but my favorite are little buckets that I find in the dollar spot at Target. I insert a foam block to hold the cake pops and top with colorful shredded paper.
If you have extra cake, it can be stored in the freezer for a couple of weeks and still retain its flavor. You can pour leftover melted candy onto a sheet of wax paper, let it harden, break it into pieces and store in the refrigerator.
Even if your cake pops don't look pretty the first time, they're sure to taste good!
