# What You Need:
→ Cake
01 - 1 box vanilla or chocolate cake mix with required ingredients (eggs, oil, water as listed on package)
→ Frosting
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating and Decoration
07 - 16 ounces candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil, optional
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying
# How To Make It:
01 - Prepare the cake mix according to package instructions. Allow the baked cake to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Continue beating until the mixture reaches a smooth and fluffy consistency.
03 - Crumble the cooled cake into a large mixing bowl. Add frosting in increments of 2 to 3 tablespoons, mixing thoroughly after each addition until the mixture holds together without becoming overly moist.
04 - Roll the mixture into 24 evenly sized balls, approximately 1 tablespoon each. Arrange on a parchment-lined baking sheet and refrigerate for at least 1 hour or freeze for 30 minutes until firm.
05 - Melt a small quantity of candy melts. Dip the end of each lollipop stick into the melted candy, then insert halfway into each chilled cake ball to secure.
06 - Melt candy melts in separate bowls following package directions, stirring in vegetable shortening if a smoother coating consistency is desired. Dip each cake pop into the chosen school color, gently tapping to remove excess coating.
07 - While the coating remains wet, apply gold sprinkles or edible gold glitter to each cake pop. Place upright in the Styrofoam block to set completely.
08 - Allow all coatings to harden completely before serving or packaging the finished cake pops.
