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Do read the tips before start making.
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Crumble the cake , add buttercream(Pic 2 below) and make smooth even size cake balls.
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Lay them on a parchment paper placed cookie sheet.
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You can roll the cake balls ahead and refrigerate up to 24 hours.
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Bring the cake balls to room temperature 10 minutes ahead of dipping in.
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Melt the candy melts in a glass bowl as discussed previously and thin it for thick pouring consistency.
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Allow it to cool before start working (Pic 4 below).
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Dip one end of pop stick in candy melt and insert half way through the prepared cake ball.
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Place them on the same cookie sheet sticks pointing up.
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Whenever you feel the melted candy hardens/sets microwave or warm it fraction of seconds to bring it back to thin consistency.
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Dip each pop stick inserted cake balls in melted candy (Pic 1 below), gently tap the excess and immediately add sprinkles if desired (Pic 2).
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Place it on prepared cake pop holder and repeat the same until all are done (Pic 3 & 4).
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The finished cake pops stays fresh stored in dark room under 40 F without covering for 24 hours and covered cake pops up to 3 days..
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Also you can wrap each cake pop with treat bags, gently stack them in an air tight container and store in refrigerator or freezer for long shelf life.
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If not using in 24 hours I usually refrigerate and thaw for an hour before serving.