15.25ozyellow cake mix1 box cake mix of your choice
8ozvanilla frostingcanned, 8-10 oz
12ozchocolate candy meltsaka candy wafers
12ozwhite chocolate candy melts
sprinklesoptional
Instructions
Bake the cake according to package instructions. Allow to cool fully.
Break apart the cake in the a large bowl until crumbled. Remove any harder crust pieces from the bowl.
Add frosting and mix with a rubber spatula or by gloved hand. There is enough frosting once the cake can be squeezed and formed into a ball with little to no cracks.
Roll the mixture into 24 even sized balls, about 2 Tablespoons, between hands and place onto a baking sheet. Place the baking sheet in the refrigerator for at least 1 hour.
In two medium sized mixing bowls, melt the chocolate in their own bowl in the microwave in 30 second increments. Stirring and reheating as needed until smooth.
Roll each cake ball into the desired chocolate using a fork. Lift the cake ball for excess to drip off. Set onto a parchment lined baking sheet and immediately top with desired sprinkles or décor as the chocolate dries quickly.
Repeat the process for the remaining cake balls.
Notes
To make these into cake pops, place a pop stick into the chilled cake ball so it is upside down on the tray. Use your finger or a spoon to place a small amount of melted chocolate where the stick and the ball meat. Let it set for 2 minutes. This will act as a glue to keep the pop stick in place while you coat the rest of the cake ball in additional chocolate. Turn the stick after coating the ball fully to encourage excess chocolate to drizzle off.
Chocolate melts solidify quickly. You will need to work quickly or have multiple batches of chocolate that you keep reheating in the microwave for about 10 seconds each time to ensure it’s runny enough to get the excess off of the cake ball.