Ingredients
Equipment
Method
- Prepare and bake the vanilla cake according to the package directions. Do not overbake; the cake should be soft and moist.
- While the cake is still warm, transfer it to the bowl of a stand mixer. Add powdered sugar and vanilla extract, and mix on low speed with the paddle attachment until a dough forms that can be easily pressed together.
- Roll portions of dough into 1-inch balls using your hands or a cake pop press. Place on a parchment-lined baking sheet and freeze until firm.
- Melt a small amount of candy melts. Dip one end of each lollipop stick into the melted coating, then insert it halfway into each cake ball. Chill again briefly to set.
- Melt the remaining pink candy melts in a tall, narrow glass or jar. Dip each chilled cake pop into the melted coating, gently tapping to remove excess. Quickly top with white nonpareil sprinkles.
- Place cake pops upright in a foam block or stand to dry completely. Serve as is, or wrap individually for gifting.
Notes
Storage: Store cake pops at room temperature for up to 3 days, or refrigerate for up to 1 week. You can also freeze for up to 2 months before dipping.
Pro Tip: Don’t overbake the cake — slightly underdone cake helps the texture stay moist for shaping.
Decoration Ideas: Change up the candy melt colors and sprinkles for different occasions!
Pro Tip: Don’t overbake the cake — slightly underdone cake helps the texture stay moist for shaping.
Decoration Ideas: Change up the candy melt colors and sprinkles for different occasions!
