One of the latest crazes sweeping the cake decorating world is the cake pop. These small nuggets of goodness seem to be all the rage, making cupcakes “so last year”. Simply decorated with sprinkles, or turned into beautiful flowers, these delights are both fun and delicious. Presented on a stick as a lollipop, or served as a truffle, these little gems are certain to be a hit.

To prepare Cake Pops:

Cooks Note: Making the cake pops is more of a technique rather than a recipe. Here are some guidelines that will help you. Decorate them as simple or lavish as you wish.

• 1 box cake mix, (your choice)
• 1 can of frosting (your choice)
• Wilton candy melts (again your choice)

Begin by baking a cake, either from a box or scratch. (I might suggest a box cake mix, since the process of forming the balls, dipping them, and then decorating maybe about all you want to attempt). Allow the cake to completely cool. Using your hands, crumble the cake into the bowl of a mixer.

Add about 2/3 of a can of frosting. (Again feel free to make your own if your up to it) and mix into a dough like consistency.

For this batch I used a white cake mix and divided it between 2 eight inch round pans. I added chocolate frosting to one cake and cherry to the other to add some variety.

Use a cookie dough scoop or tablespoon to create even sized balls of the cake and frosting mixture. Roll between the palms of your hands to shape. Place the balls on a wax paper covered baking sheet and stand them in the freezer for about 15 minutes. Move them to the refrigerator to keep them cold. You do not want to freeze the cake pops, only completely chill them.

Temper the candy melts in the microwave.  Drop the balls one at a time into the melted chocolate and carefully turn to completely coat. Remove the balls with a dipping fork and place them on wax paper. Allow the chocolate to completely harden. (If you are going to decorate the cake pops with sprinkles, do so as you remove them from the melted chocolate. This will allow the sprinkles to adhere).

Once the chocolate coating is completely hardened, decorate with more chocolate, royal icing, gum paste, fondant, or however you choose.

I topped these cake pops with candy melts using a decorating bag and a #2 tip. I used red designs to identify the cherry flavored centers.