Ingredients
Method
1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape level tablespoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 5 minutes to set.
4.Dip one cake pop into the chocolate, rocking back and forth to coat (don’t swirl the pop, or it’ll break). Allow excess chocolate to drip back into the jug. Stand pop upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate, as necessary.
5.Stir extra chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Tint chocolate pale blue. Pour into a heat-proof jug.
6.Dip the top of a cake pop into the blue chocolate; scatter with sprinkles. Repeat with remaining pops, chocolate and sprinkles. Stand pops upright until set.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door