Makes Approx. 30 Cake Pops
1 Vanilla Cake *store bought or homemade (made in a 9×13 pan)
16 oz., Frosting, store bought or homemade
2 Cups, White Chocolate Chips, melted
1 Tablespoon (or as needed), Coconut Oil, melted
30, Lollipop Sticks
Sanding Sugar *I used 3 different colors in this recipe
Cook cake according to package. Once the cake is completely cooled, transfer to a large mixing bowl and crumble into pieces. Add the icing and mix together until you have a dough-like consistency. Line a baking sheet with parchment paper or a Silpat sheet. Roll the dough into small balls (about 1 1/2″) and line the baking sheet with them. Place the tray into the freezer for approx. 30 minutes. The cake balls should be firm but not frozen.
About 5 minutes before the cake balls are done sitting in the freezer, prepare your chocolate and sanding sugar. Place some parchment paper onto the counter. Line a few bowls up and add your sanding sugar to each bowl.
Add a double boiler onto the stove and add water to the bottom pan. Turn stove on to medium high heat. Once water is boiling, add a large mixing bowl (sit it on top of the pot that has holes). Spray the mixing bowl with cooking spray and add the white chocolate. Once the chips start to melt stir with a metal spoon. You want a nice, smooth and somewhat thin chocolate. If the white chocolate is too thick, add some of your melted coconut oil (add small amounts of oil at a time).
Remove the cake pops from the freezer. Dip the end of a lollipop stick into the white chocolate then stick it into the cake pop about 1/2 way (be careful not to poke it all the way through the cake ball). Place the cake pop back onto the baking sheet. Repeat until all of the cake pops have a lollipop stick then place the tray back into the freezer for a few minutes, just until the sticks are set into the cake pops (they will setup quickly). Next, remove one cake pop at a time from the freezer (leaving the tray in the freezer). Take each cake pop and gently roll the cake pop into the white chocolate to completely coat the outside. Gently tap the stick onto the side of the mixing bowl to shake off the excess white chocolate. Immediately roll the cake pop into the sanding sugar (1 color or a combo of colors). Then place the cake pop onto the wax paper to dry and harden. Repeat process until all cake pops are completed.
Serve and eat immediately or store in an airtight container or plastic bag for up to 1 week. The inside of the cake pop will remain soft/moist.
You can make these for any holiday or special occasion by changing up the colored sanding sugars. I served my cake pops for Easter and placed them in a glass jar with jelly beans and peeps. It was a fun way to serve them and the candy did a great job holding the cake pops in place!
Here are some fun & festive Cake Pops from our 4th of July party we hosted:
The lollipop sticks can be found in most craft stores. I was able to find them in my local supermarket in the same aisle as the cake and icing (baked goods).