Ingredients: (just for plain cake pops)
- A cake
- A large mixing bowl
- A container of ready-made icing
- Large Metal Spoon
- 2 baking sheets
- 48 ounces of candy coating
- Deep Microwave Safe Bowl
- 48 Lollipop Sticks
- A Styrofoam Block
Bake the cake and let it cool completely. To crumble your cake, first cut into quarters, then take 1 of the quarters, break it in half and rub the 2 sides together. Repeat with the remaining quarters. After you crumble your cake add 3/4 of the container of icing, if you add all of it the cake balls will be too moist. mix the cake and icing together and roll into 1 1/2 inch balls. put on the baking sheets and put in the fridge to chill for several hours in the fridge or 15 min. in the freezer.
Follow the direction on the bag to melt the candy coating. *Hint making the candy coating hotter doesn't make it thinner if it is to thick add shortening to it.*
To dip: take a few cake balls (about 6) out of the fridge (or freezer) to work with. If you had your cake balls in the freezer transfer them to the fridge now. One at a time stick about 1/2 an inch of your lollipop stick in the coating, and stick it onto the cake ball, now submerge the cake pop completely in the coating. Now stick your pop in your Styrofoam block. Once you dip all of the pops let them dry completely. Now you can decorate them anyway you want!
Makes 48 cake pops (if you don't want that many each quarter of cake yields about 12 pops just adjust the icing accordingly)