How to Make Cake Pops
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1/2 cup Buttercream Icing
1 box (about 18 ounces) Favorite cake mix
1 box (3.4 ounces) instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
1 bag (14 ounces) Candy Melts® – http://bit.ly/1Xtx6aL
Candy Sticks – http://bit.ly/1YxrKuq
Melting Pot – http://bit.ly/1WRffKS
EZ -Thins – http://bit.ly/1WRfl58
Candy Colors – http://bit.ly/1PyhgnH
Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.
Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)
How to Think Candy Melts for the Perfect Cake Pops: http://bit.ly/2BpybN5
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