Cake pops are all the rage. Bet you didn’t know the secret is frosting! For an added touch, drizzle cake pops with melted white chocolate and coloured sprinkles. Try our Mint Chocolate Cake Pops recipe.
Prep time: 30 minutes
Cook time: 1 minute
Chill time: 2 hours 30 minutes
Difficulty Level: Intermediate
4 cups (1 L) prepared chocolate cake chunks
1 cup (250 mL) vanilla frosting
1-1/2 cups (375 mL) PC Decadent Mint Chocolate Chips
20 paper lollipop sticks
2 tbsp (25 mL) canola oil
Line rimmed baking sheet with parchment paper. 1. In large bowl, add cake chunks and frosting; mix together using spatula until fully combined. Spoon 2 tbsp (25 mL) mixture at a time and form into rough-shaped balls; arrange on prepared baking sheet. Refrigerate 1 hour. 2. Once chilled, roll each rough-shaped ball into a smooth round ball; refrigerate until ready to use. 3. Place chocolate chips in small glass microwave-safe bowl. Microwave on HIGH in 15 to 20 second intervals, stirring in between, for about 1 minute or until chocolate is completely melted. Dip one end of a lollipop stick ¾ -inch (2 cm) into melted chocolate; insert most of the way into a cake ball. Repeat with remaining sticks and cake balls. Refrigerate at least 30 minutes or until ready to use. 4. Meanwhile, reheat chocolate if necessary to maintain pourable consistency; gently stir in oil. Dip a cake ball into chocolate to coat completely, letting excess chocolate drip back into bowl; insert stick into a Styrofoam block or drinking glass stuffed with foil. Repeat with remaining cake balls. Refrigerate at least 1 hour before serving. Makes 20 cake pops. TIP: You can use home-made or store-bought chocolate cake and vanilla frosting.