Sprinkles (optional)Use jimmies as they won't bleed color; mix into cake crumbs for a pop of color½ cup
Candy meltsFor coating; tempered chocolate can be used instead~1.5-2 cupsest.
Decorative sprinkles~1/2-1 cupsest.
Cake pop sticks~24-30est.
Steps
1
Cream the room-temperature butter, then mix in the powdered sugar to make a frosting.
2
Add 1-2 tablespoons of cream and about a teaspoon of vanilla, mix until smooth, then whip on high for about a minute until fluffy.
3
Once the cake is completely cooled, trim off the browned edges and bottom crust for a more uniform color (skip this step for chocolate cake).
4
Tear the cake into a large bowl and gently crumble it by hand into fine crumbs, being careful not to compact it into clumps.
5
For extra color, mix in about half a cup of sprinkles if desired.
6
Add about a cup of frosting to the cake crumbs and mix on low for about 30 seconds, or fold gently with a spatula, until it resembles moist sand—don't overmix.
7
Scoop about a tablespoon of the mixture and roll into roughly one-inch balls, placing them on a parchment-lined baking sheet.
8
Chill the cake balls in the freezer for 30 minutes or the refrigerator for 4 hours until firm.
9
Melt the candy melts in the microwave in 30-second bursts, stirring between each, or melt using a double boiler for a safer method.
10
Work with only about 5 cake balls at a time; dip the stick tip into melted candy melt as glue, then insert it about an inch into the cake ball.
11
Dip the whole cake ball into the melted candy melt, swirling to coat evenly, then gently tap off the excess.
12
While still wet, add decorative sprinkles, then stand the pop upright in a cake pop stand or foam block until set.
13
Repeat the dipping and decorating process for all cake pops; store in the fridge for up to a week or freeze for up to two months.
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