- styrofoam block
- lollipop sticks
- 1 tablespoon all-purpose flour, or as needed
- 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1 (12 ounce) container prepared vanilla frosting, at room temperature
- waxed paper
- 1 (14 ounce) bag confectioner's coating, or more as needed
- 1 (1.75 ounce) package multicolored candy sprinkles, or as needed
- Poke holes 2 to 3 inches apart into 1 side of the foam block using a lollipop stick.
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Beat cake mix, water, eggs, and oil in a bowl with an electric mixture until blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Let cake cool until easily handled, about 20 minutes.
- Crumble the cake into a bowl using your hands, discarding any hard or lumpy pieces. Mix in frosting until thoroughly combined.
- Line a baking sheet with waxed paper. Roll the cake mixture into 48 uniformly sized cake balls. Arrange cake balls on lined baking sheet. Cover with plastic wrap. Freeze until firm, about 20 minutes.
- Melt confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Remove 3 cake balls at a time from the freezer. Dip the tip of a lollipop stick into the melted coating, then insert stick halfway into a firm cake ball. Dip cake ball into the coating; tap to remove excess coating. Scatter sprinkles over the cake ball. Stick cake pop upright in the prepared foam block. Repeat with the remaining sticks and cake balls.
04/03/2018
recipepes.com
Crazy Cake Pops, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
