Here's what you'll need: a boxed cake mix any flavor. I used Devil's Food. One container of frosting. I used dark chocolate. I was in a chocolate mood. Can you tell? A 32 ounce bag of dipping chocolate. I dipped the pops in chocolate that I purchased from our local candy shop, Brummer's. It called for 32 ounces of chocolate, but I didn't end up using it all. You'll also need a 9 x 13 inch pan, two cookie sheets, a one inch cookie scoop, wax paper or parchment paper, a microwave safe bowl, and a spoon.
Simply follow the directions on the back of the boxed cake mix. Mine called for eggs, water, and oil.
Mom, if you're reading this...I LOVE, LOVE, LOVE my mixer! My Mom gave me this mixer for Christmas three years ago. I've been a baking fool ever since.
Bake the cake in a 9 X 13 inch pan. When it's done let it cool. I baked this cake in the morning and let it cool all day.
Once the cake is cooled cut it into fourths. Taking one fourth at a time crumble the cake into a bowl. Michael wanted to help with this part.
The crumbles need to be small. Once one fourth is crumbled add the next fourth and so on until the whole cake is in crumbs.
Sorry, I forgot to take pictures of the next steps because Michael and I were having such a good time making the cake pops. Once the cake is in crumbs add three fourths of the jar of frosting. Mix the frosting into the crumbs well. All of the crumbs should be moist. Don't use all of the frosting or they will be sickeningly sweet.
Line a cookie sheet with wax paper or parchment paper. Use a one inch cookie scoop to get the pops the same size. I didn't do this the first time. Oh well. Roll the cake into one inch balls and place them on the cookie sheet. Once the cookie sheet is filled place it in the freezer for 15 minutes and then move it to the refrigerator. Keep the cake balls in the refrigerator and only take out a few at a time for dipping.
Next, melt the chocolate in a microwave safe bowl. I found that when I let the chocolate cool just a bit it was easier to work with and covered more evenly. Drop one ball at a time into the chocolate. Using a spoon cover the ball with the chocolate. Don't stir the cake ball around since it might leave crumbs in the chocolate. Scoop the ball out of the chocolate with the spoon and tap the spoon on the side of the bowl. This helps the chocolate cover evenly. Let the cake pop slide off of the spoon onto the cookie sheet. Allow the cake pops to cool. We ended up with 72 cake balls. I let them sit on the counter until the chocolate was dry and then covered them with parchment paper. The next morning I placed them in an air tight container to transport to the church.
These were so easy, but the process does take some time. I already purchased some sticks to make the cake pops next time. I also purchased some small cookie cutters to mold the cake balls into shapes. Easter is coming and I can see cake pop eggs, bunnies, peeps, flowers, and butterflies.
Have fun making cake pops!