Tackling Cake Pops

Cake pops are like the anti-wallflowers at a party. They are guaranteed to get oohs and ahhs. No one can resist tiny cute balls of cake covered with sugary coating and a variety of toppings. More fluff than substance, cake pops dazzle and awe just like a magician's tricks on stage.

But let me tell you, despite the little actual baking involved, those cake pops are tricky! I ended up making cake truffles (instead of pops) as I had no luck finding lollipop sticks at the grocery store. Cake pop making easily is a two-day affair: mix the cake batter, bake the cake, pulverize the cake (surprisingly therapeutic...), add frosting, form cake balls, melt the sugar coating, then it's the dip-swirl-sprinkle action for the last touch. You can also continue the process by coating the cake balls in crushed nuts, drizzling designs, add cute edible decor, and/or shaping the cake balls into different shapes. Phew! This may be my one-and-only cake pop experience! (Good thing the fad seems to be disappearing... except at bridal showers, baby showers, and girly birthdays.)

Tip: Freeze cake balls prior to dipping in coating. I wish I had known this sooner (I usually am so good at reading reviews prior to making the recipe too!) as my biggest problem was definitely the cake ball falling apart on me or sliding off the toothpick while dipping!

Cake Pops
1 package cake mix (18.25oz)
1 can prepared frosting (16oz)
Melting chocolate (wafers, bark, bar)

1. Prepare cake according to package instructions in any pan size. Once cake is done, crumble cake while warm into large bowl and stir in frosting until well-blended.
2. Melt chocolate in tall, narrow bowl or cup in the microwave. 
3. Form balls out of cake batter using melon baller or small spoon. Freeze cake balls until hardened. Dip balls in melted chocolate using toothpick or lollipop stick. Place balls in paper liners to harden.