Ingredients:

-18.25 oz boxed cake mix (and ingredients it calls for)

13 x 9 cake pan

-two baking sheets

-wax paper

-large mixing bowl

-large metal spoon

-16 oz container of frosting

-plastic wrap

-48 kg of candy coating (found in baking aisle)

-deep microwave-safe bowl

-styrofoam blocks

-48 lollipop sticks

Instructions:

Bake the boxed cake mix as directed. You need to allow it to cool completely. As it cools utilize your time and line the baking sheets with wax paper. Then proceed to cut the cake into four equal-sized rectangles. If you’ve chosen a lighter-colored cake flavor, such as white or strawberry, be sure to trim off any discolored portions where the cake may have burned or turned golden. In the large mixing bowl, crumble the cake one quarter at a time. You shouldn’t see any chunks when you’re finished. Next, take the frosting and add ¾ of the container, mixing into the cake with the back of a metal spoon.

   Start rolling the cake-frosting mix into 1 ½ – inch thick pops. You’ll know you’ve used enough frosting at this stage because they will still hold their shape. Place them on the baking sheets and, once finished, cover with plastic wrap and let set for 20 minutes before chilling. Then chill them for several hours, or about 15 minutes in the freezer.

When the pops are almost done, grab your candy coating and deep microwave-safe bowl. One important thing to keep in mind with candy coating is that it cannot touch water at any time. Break coating into chunks and microwave in 30 second intervals continually stirring the bowl between intervals.

Once the cake pops are chilled, take out a few to start dipping. Take a lollipop stick and dip ½-long of the tip into the coating, then insert the lollipop stick straight into a cake pop, pushing it no more than halfway through. Holding the lollipop stick with cake pop attached, dip the entire cake pop into the melted candy coating until the pop is completely covered, and remove it in one motion. Be sure the coating reaches the base of the lollipop stick; it helps secure the cake pop to the stick for when the coating sets. The point is to completely coat the cake pop and then remove it without submerging it in the coating more than once. If you do have to re-dip the cake pop, the weight of the candy coating could push on the cake pop and cause it to get stuck in the coating. The thinner the consistency of your coating, the easier it will be to coat the cake pops.

When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other to gently tap the first wrist. Rotate the lollipop stick if you need to,  to allow the extra coating to fall off. If you accumulate too much coating on your cake pop, you can wipe the excess off with your finger. When as much of the excess coating has fallen off and it is no longer dripping, stick the pop into the Styrofoam block.

Continue this with the remaining cake pops and let the pops dry completely in the Styrofoam block.

XOXOXO

-Kell$