Makes about 50
* 9-by-13-inch of any cake mix
* 2 cups Cream Cheese Buttercream Frosting or any frosting
* 1 package chocolate coating bark or white bark
* Sprinkles, for garnish
Directions
Step One:
Line your large cake pan with foil.
Now grease the foil with vegetable oil spray.
Step Two:
Follow the recipe on your cake mix and bake your cake as directed.
Allow the cake to cool completely.
Step Three:
Put your baked cake in a large mixing bowl.
Use fork to crumble the entire cake at chunks at a time.
Add about 1/2 of the package of chocolate frosting to the crumbled cake.
The chocolate frosting is what acts as a glue to hold the cake balls together.
Use fork to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened.
Your cake mix should be moist enough to shape into a large mound and keep its shape.
Step Four:
Roll your cake mix into 1 inch balls using the palms of your hands. Put on lined sheet pans and freeze for an hour-
Step Five:
Now we prepare the chocolate shell. Pour one entire package of white chocolate candy melts into a microwave safe bowl. Follow the melting instructions on the package. *Be sure not to burn the candy melts or they will taste super yucky*
Pull out your melted white chocolate and stir thoroughly with a spoon until COMPLETELY smooth. Once smooth, add a large spoon full of shortening {Crisco} to the white chocolate to thin out the consistency a bit. Stir thoroughly again.
Step Six:
Take a cake pop and dip into the white chocolate about 1 inch.
And then place it into the center of your cake ball.
This will act as a glue keeping your cake pop and stick attached.
Then place your cake pop in the Styrofoam to harden.
Continue with the remaining cake pops.
Step Seven:
Now you are ready to coat your cake pops in the delicious white chocolate.
This is the most tricky step of the entire recipe. It took me some practice before I was good at evenly coating the chocolate on the pop.
The key is to place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy.
Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.
Step Eight:
Now its time to make your pops look extra pretty. You can just add sprinkles of choice or Use the remainder of your white chocolate for the drizzle. If you run out, make more following the steps above. Add the GEL food coloring of your choice until you receive your desired color. The liquid food coloring will immediately harden and ruin your chocolate. ( Learned the hard way )
Enjoy-
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