I made these lovely cake pops the other day and they were yuuummy. I've made them a few times and I prefer them with chocolate cake and the white chocolate shell. The first time around I ran into a few road bumps so I thought I'd write up a little tutorial with a few tips that I thought would be helpful!
1 box cake mix (plus ing. to make the cake according to the box instructions.)
1 can frosting (you will only use about half of it)
2 bags melting chocolate
gel food coloring
foam (usually used for floral arrangements)
Most all of the ingredients (except for the cake and frosting) you can pick up at your local craft store. I got mine at AC Moore. Here are a few so you know what to look for:
Bake the cake in a 13x9" pan according to the box instructions. Allow to cool completely. Then crumble the entire cake into a large bowl with your finger tips.
I use a cookie scoop to measure out the balls so the cake pops are all the came size. Roll them into balls in your palms, like so:
Place the balls into a pan lightly sprayed with non-stick spray.
Poor a small amount of chocolate into a bowl and add a tsp of crisco. Microwave for about 30 seconds then stir. Microwave a few more seconds if it isn't smooth and then stir again.
Dip the end of a lollypop stick into the melted chocolate about 1/2-3/4" and then stick into one of the cake balls (about 3/4 of the way in.)
This part is key!!! Refrigerate at this point for a least 30 minutes. If you don't do this the cake balls will fall off the stick when you try to coat them with chocolate.
After they've been refrigerated.... Melt more chocolate in a bowl (about 1 cup chocolate bits & 2 tbsp crisco). Use a spoon to cover the cake pop turning the stick and tapping on the bowl lightly to get off any excess.
....and HAPPY EASTER!!