Ingredients
• 1 / Cake Box Mix
• 3 / Eggs
• ½ c / Oil
• 1 c / Water
• Container of ready-made frosting
• Colored Candy Melts
• Paramount Crystals or Shortening
Directions
• Preheat oven to 350F/180C. Line baking pan with parchment paper and spray, set aside.
• Make and bake the cake according to the instructions on the box.
• Let cool until it is cool enough to handle with bare hands.
• Crumble the cake into the bowl of a stand mixer fitted with a paddle attachment. Mix on low until dough starts to form.
• Add frosting to the crumbled cake 1 tablespoon at a time until a smooth dough come together.
• Using a small cookie scoop, portion out the dough evenly.
• Roll and shape each scoop into a smooth ball, and then into your desired shape.
• Melt 1 cup candy melts in the microwave in 30 second intervals until smooth.
• Dip one tip lollipop stick into the candy melts, and quickly stick it halfway through the dough ball.
• Arrange pops on a cookie sheet and place in the fridge for at least 5 minutes.
• Melt candy melts in a microwave safe container in 30 second intervals until smooth. If the melts are not thin enough, add paramount crystals or shortening until the melts easily run off of a spatula.
• Dip cake pops into the candy melts, shaking off the excess by holding the cake pop in one hand and use the other hand to gently tap the first wrist. If adding sprinkles, add immediately.
• Place dipped cake pop sticks into the foam block so they can set standing up.
• Using melted candy melts in piping bags, pipe on decorations.
• Once cake pops have set, package in treat bags. Store in an airtight container for up to 1 week.