Cake Pops

As we all know, cake pops are fastly becoming the next best thing to the cupcake. Little balls of cake and frosting rolled in a ball, dipped in chocolate on a stick!! My mouth is watering and I'm drooling on my keyboard as I type.

I remember about 4 or so years ago, coming across a recipe for cake balls. I believe it was Paula Deen and Bakerella. Those ladies had me hooked. I made some and passed them on to my friends and family and they instantly became a hit. We were all addicted! I've since then taught two of my sister in laws and some of my friends. But what I was most flattered is that since they were fairly new to the baking world, some of my friends called me up the day they saw Starbucks selling them and telling me that I was ripped off and I should of patented the cake ball. I couldn't help but giggle and inform them that I never invented the cake pop. Boy were they surprised!

Cake Pops

1 Box cake (any flavor you like)

1/4 c Frosting from can

Cake Pop Dipping Kit 
             or
Melting chocolate
Microwavable jar or bowl
Lollipop sticks
Styrofoam block

Make cake according to package directions and let it cool slightly. With the paddle attachment of a stand mixer, finely crumbles the cake so there are no clumps of cake. Add frosting and mix until a dough has formed. You may add more frosting as needed, careful as to make sure it doesn't become to sticky. Roll the dough into balls and put in the fridge for 45 minutes to an hour. When you are ready to dip the cake balls, melt your dipping chocolate in the jar at 30 sec interval until melted. Dip stick in the chocolate and push through the cake ball 1/2 through. Once you've attached the sticks, dip the cake pop straight into the jar and cover with chocolate right up to the stick and pull straight up. Gently tap any excess chocolate off the pop. Turn right side up and place the stick in the pop stand to dry.