When I set my mind to do something I work at it until I have perfected it in a way that works best for me. I love to do this is my crafts and in my baking. The prettiest cake pops I have ever made were for my son’s birthday party. I made almond, lemon, strawberry, and funfetti flavored cake pops. I used the chocolate melts that coordinated with the flavor and decorated the foam I stuck the sticks in. I used the strawberry cake mix for the strawberry flavored cake and almond flavoring in a plain cake mix for the almond. The lemon flavoring can be used but if you find a lemon flavored cake mix that can be used as well. Its your personal preference. I served them frozen. The kids loved them!
I have to admit it was time-consuming but I had a lot of fun making them with my daughter’s help. My most important thing to know when making cake pops is to keep the chocolate for dipping at a perfect consistency. If you add the right amount of oil (a very small amount, and depends on the amount of chocolate) the cake pops are easy to cover. The frosting coats the cake pop with a smooth layer of frosting and it looks yummy! Good luck and enjoy!
Bake one confetti cake mix. Let it cool and crumble the cake mix. Add one container of Pillsbury frosting to the crumbled cake mix. If you wish to add flavoring add it in the cake mixture now. This is optional. I added a few drops of almond flavoring to mine. Be careful not to add too much if you are using the oil. It only takes a couple drops for the whole cake mix and can be overpowering. Let this combination cool in the refrigerator for an hour or until it is easy to form cake balls.
Melt one to two bags of candy melts (found at Hobby Lobby or JoAnns Fabrics) until creamy. I add about a teaspoon of oil (corn, vegetable, or peanut; it doesn’t matter). This makes the chocolate a smoother consistency and easier to dip the cake pops. Dip each stick into the melted chocolate and stick half way down inside the cake balls. This helps the stick stay inserted into the cake pop. Place them on a flat tray with wax paper beneath. I freeze the cake pops after all the sticks are inserted. This allows the chocolate to stick better for the next step.
Once frozen (you may have to melt the chocolate again) dip the cake balls into the chocolate. Make sure the cake pops have a good layer of chocolate around the whole cake pop. Use a foam wreath or a large foam rectangle (also found in a hobby store) to stick the cake pop sticks in for cooling. If you desire to add sprinkles add them now before your chocolate hardens or becomes cool. Once cool wrap in individual wrappers. I freeze my cake pops until I am ready to serve them. You may choose to place in your the refrigerator. This is optional.