Cake pops

CAKE POPS

Ingredients:

1 box Duncan Hines cake mix, prepared in 9x13 pan

1 can store bought frosting

Wilton candy melts 

Craft sticks

Styrofoam for upright cake pops

In large bowl dump baked cake and crumble with fork. Add container of frosting and mix well. Roll into small balls and place on parchment lined cookie sheet. Freeze for 10 minutes. 

Meanwhile melt candy melts in microwave in one minute increments at 50% power, stirring in between each time. Usually takes me 3 minutes total. 

Remove cake balls from freezer. Dip craft stick in chocolate and place into cake ball. Holding stick, dip ball in candy melts to cover completely. I twirl it on the edge of the bowl to remove excess chocolate. Return to cookie sheet or place in styrofoam to dry. 

If cake balls are softening too much, return to freezer for a few minutes in between covering with candy melts. 

Decorate as desired. 

Store in fridge for a week or freeze for several weeks in airtight container. Freezing and unfreezing rapidly can cause chocolate to crack.