Ingredients
Method
- Bake the cake according to the box instructions, then let it cool completely at room temperature.
- Once cooled, remove the cake from the pan and carefully cut away the brown outer layer. Discard those pieces. Crumble the soft inside of the cake into a large bowl until it looks like fluffy crumbs.
- Add the vanilla frosting to the crumbled cake and mix until everything comes together into a dough-like texture. It should hold its shape when pressed but not feel wet.
- Scoop and roll the mixture into 24 to 36 evenly sized balls and place them on a lined baking sheet.
- Melt the pink candy melts in a microwave-safe bowl in 30-second intervals, stirring well between each round, until smooth and creamy.
- Dip the end of each cake pop stick into the melted candy, then insert it halfway into a cake ball.
- Place all the pops in the freezer for about 10 to 15 minutes so they firm up.
- Once chilled, dip each cake pop into the melted candy, turning to coat completely. Let excess coating drip off, then stand the pops upright in a block of styrofoam or similar holder.
- Add sprinkles right away before the coating hardens. Let them sit until fully set, then they’re ready to enjoy.
Notes
These cake pops aren’t about perfection.
They’re about fun, pink fingers, and smiling when one turns out a little crooked. If they taste good, you nailed it.
And if someone thinks you bought them from Starbucks, that’s just a bonus.