Easy | 9 Steps
- Brownie box mix 1
- High-end moist boxed cake – NO particulates/inclusions recommended (i.e chocolate chips or nuts) 1
- Candy Melts (found at most craft stores) in color you wish to make your cake pops 1 bag
- Melted shortening 2.5-3.5 Tablespoons
- Chocolate filled Pirouline Cookies depending on size and number of cake pops you plan to make 10-15
- Optional – additional Candy melt colors for drizzle designer sprinkles
Bake the boxed cake according to directions on box – Allow to cool.
Crumble the baked cake into a large bowl; add 2.5 Tbsp melted shortening; mix until well combined.
Form the cake balls around the Pirouline Cookies, forming a ball at one end firmly with your hands. Because the cookies are larger than regular cake ball sticks, it’s best to form them onto the sticks so the balls don’t fall apart when trying to insert them later.
Make sure the cake balls are firmly pressed together and in the final shape/size you desire.
Freeze the cake balls and Pirouline Cookies for 60-90 minutes – covered – until firm.
Once frozen, dip and decorate accordingly.
Follow the melting directions on the CandyMelts package. Add 1tablespoon of shortening to make the dipping chocolate more fluid. At an angle, dip the cake pop into the melted coating. Spoon the coating over any missed spots, including where the cake and Pirouline Cookies meet for extra security. If you spoon evenly, you should have a relatively smooth pop. With the cake pop angled upward (if pointed down the cake ball will fall off), gently tap the stick against the side of the bowl until excess coating is removed and the outside is fairly smooth. Stick the pops into shallow glass, cake ball up. This will allow a smooth outside coating while the pop fully dries.
Sprinkles – you will need to add sprinkles to the coating before it fully hardens.
Drizzle – allow first coating to fully dry before adding any additional coating colors or dizzle.
*Other cake flavors can be tried by using different boxed cakes.