My first attempt at cake pops was a disaster! The cake wouldn't stay on the stick, the candy melts didn't melt correctly and my kitchen was a mess. So I got on the internet and did ALOT of research. What did we do before Google?!
This is what worked for me:
I started by baking a cake, I prefer Betty Crocker SuperMoist cake mix. Once the cake is done & cooled completely, crumble in a large bowl.
Then add frosting, I found that 3/4 of a jar worked best. This part is messy, just use your hands to mix it together-don't even bother trying with a spoon. You want the cake to stick together but be careful too much frosting will make it heavy. Now you want to form the cake balls. I cheated & bought a cake ball scooper. I would highly suggest you buy one as well. The scooper not only makes the cake balls all the same size, but also the perfect size. Scoop a level amount of cake and roll in the palm of your hands just a few times to make it round.
Next, put the cake balls in the refrigerator for about 30 minutes. The first time I did this, I put them in the freezer and this caused the cake pops to crack, so I do not suggest freezing them. Once the cake balls are chilled, start melting your chocolate or candy melts. I used Wilton's candy melts in a tiny crock pot. (I was not successful melting them in the microwave). I just put a few in at a time and gradually melted them all. The candy melts are a bit thick so I add 2-3 tablespoons of Crisco to make it easier to dip.
Take 6 cake balls out at a time. Take the stick, dip it in the melted candy and then into the cake ball. When complete, place them back in the refrigerator. Now it is time to dip! I only dip 3 cake pops at a time, leaving the rest in the refrigerator. I simple dip the cake into the candy and swirl it out. I also lightly tap to get the excess off. If you are adding sprinkles, now is the time. Dry in a cake pop rack or simply in a block of styrofoam for about 30 minutes.
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