# Ingredient List:
→ Cake Base
01 - 1 box vanilla or chocolate cake mix with required ingredients (eggs, oil, water as listed on package)
→ Frosting
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating and Decoration
07 - 16 ounces candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil, optional
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying
# How-To Steps:
01 - Prepare the cake mix according to package instructions. Allow to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Continue beating until smooth and fluffy.
03 - Crumble the cooled cake into a large mixing bowl. Add frosting incrementally, 1/2 to 3/4 cup total, mixing until the combination holds together without becoming overly moist.
04 - Roll mixture into 24 evenly sized balls, approximately 1 tablespoon each. Arrange on a parchment-lined baking sheet and refrigerate for at least 1 hour or freeze for 30 minutes.
05 - Melt a small portion of candy melts. Dip the end of each stick into melted candy, then insert halfway into each chilled cake ball to secure.
06 - Melt candy melts in separate bowls according to package instructions. Stir in vegetable shortening if desired for smoother consistency. Dip each cake pop into chosen school color, gently tapping away excess coating.
07 - While coating remains wet, immediately apply gold sprinkles or edible gold glitter. Position upright in Styrofoam block to set completely.
08 - Allow candy coating to harden completely before serving or packaging. Cake pops are ready for celebration.
