Cakepops are a great idea for parties. They are fun to eat, kids and adults love them, and they taste delicious!
1 box of chocolate cake mix
1 16 oz. container of chocolate frosting
2 bags of candy melts - in the colors of your choice (I find mine at Michaels Arts and Craft Store)
1 bag of lollipop sticks
Wax or parchment paper
Narrow bowl or cup to melt the candy and dip your cake pop
1-2 cookie sheets
Decorations - sprinkles, crushed cookies, etc.
*makes about 25-35 cakepops, depending on the size of the balls.
1. Bake the cake by following the directions on the box. After the cake has completely cooled, crumble the cake with your hands and place in a large bowl.
2. Add in about 1/2 of the frosting container. You can add a little more if needed, but adding too much can make the cakepop too sweet. You want the mix to be easy enough to form balls, without being too wet and sticky.
3. Lay out the cookie sheet with your wax paper/parchment paper on top. Take some mix and start to form balls by passing it from hand to hand. You can use your lollipop stick to determine how big the ball should be.
4. After you have formed all the balls, place the cookie sheet in the refrigerator overnight (or 2 hours minimum). Cover the cookie sheet with some wax/parchment paper.
5. Next day (or 2 hours later), heat up a small amount of candy melts to attach the lollipop sticks to the balls. Place the candy (about 4-5 pieces) in a bowl or cup and microwave according to the instructions on the packet. The heated candy melts will be smooth when done.
6. Dip the tip of each lollipop in the candy melts and push the stick a little less than half way into the ball.
7. After you attach lollipop sticks to all the balls, transfer the cookie sheet to the freezer for 15-20 minutes.
8. Remove cookie sheet from freezer and place in the refrigerator while you dip a couple pops at a time. Make sure the pops are firm and cold before you start to dip them.
9. Heat up some more candy melts in a narrow bowl/cup in the microwave until the melts are smooth. This time, use enough to cover the cake when you dip it. Hold the cake pop by the stick and dip in the melted chocolate. Use a spoon to help cover the parts that are harder to cover when dipping. Try not to twist and turn the pop too much because you don't want to dislodge the stick from the ball.
10. Scrape off any excess chocolate from the bottom to avoid pooling. If you're adding decorations make sure you add them now while the chocolate is still warm. After it dries, the decorations won't stick on. You can set the finished cakepop on wax paper, upright on a styrofoam block, or through the holes in an upside down colander.
11. After the pops have finished setting, store them in an airtight container away from heat.