Equipment
- Food processor or your hands for crumbling
- Cake Pop Stand or Styrofoam block
Ingredients
Instructions
- Prepare the cake according to the directions on the box. Once baked, remove the cake from the oven and allow it to cool completely.
- Once the cake is completely cooled, crumble it into fine crumbs using your hands or a food processor. Add the vanilla frosting to the cake crumbs and mix until the mixture is well combined and holds together when pressed (like a dough).
- Using your hands, scoop out small portions of the cake mixture and roll them into balls. Place them on a baking sheet lined with parchment paper.
- Freeze the cake balls for about 15 to 20 minutes, or until they are firm.
- Melt the pink candy melts in the microwave according to the directions on the package.
- Dip the tip of a cake pop stick into the melted candy, then insert it into a cake ball about halfway through. This helps secure the stick in the cake ball.
- Dip the entire cake ball into the melted candy, turning it to coat evenly. Allow any excess coating to drip off.
- While the coating is still wet, sprinkle the white sprinkles over the top for decoration.
- Place the cake pop upright in a cake pop stand to set.
- Repeat with the remaining cake balls. Allow the cake pops to set completely at room temperature or in the fridge.
- Once cooled and set, enjoy!
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
