Homemade Cake Pops

🧾 Ingredients

• 1 batch of your favorite cake (about 1 box mix or homemade cake, baked and cooled)
• 1 cup (240g) buttercream frosting (store-bought or homemade)
• 12–16 oz (340–450g) melting chocolate or candy melts (white, milk, or dark)
• Sprinkles, crushed nuts, or colored sugar for decoration
• Lollipop sticks or cake pop sticks

👩‍🍳 Instructions

1. Crumble the Cake:

• Crumble the cooled cake into fine crumbs in a large bowl.

2. Add Frosting:

• Add about ½ to ¾ cup buttercream to the crumbs (start with less).
• Mix well until the mixture holds together when pressed but isn’t too wet.

3. Form Balls:

• Scoop about 1.5 tbsp of mixture and roll into smooth balls.
• Place on a parchment-lined tray.

4. Chill:

• Chill the balls in the fridge for 1 hour or freezer for 20 minutes so they firm up.

5. Insert Sticks:

• Melt a small amount of chocolate.
• Dip the tip of each stick into the chocolate, then insert halfway into each cake ball.
• Return to fridge for 10–15 minutes to set.

6. Dip in Chocolate:

• Melt remaining chocolate until smooth.
• Dip each cake pop into the chocolate, letting excess drip off.
• Immediately decorate with sprinkles or toppings.

7. Dry:

• Stick cake pops upright into a styrofoam block or cake pop stand to dry completely.

Tips & Variations:

• Use flavored frosting (chocolate, cream cheese, vanilla, peanut butter) to change flavor.
• Add a drop of food coloring to the chocolate coating for colorful pops.
• For extra fun, drizzle contrasting chocolate over coated pops.
• Try rolling the cake balls in crushed cookies or coconut before chilling.

Storage:

• Store cake pops in an airtight container at room temp for 1–2 days, or in the fridge for up to a week.