Cake Pops

Directions

1.) In a large bowl, crumble the prepared cake into fine crumbs. Add 2 spoonfuls of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together.

2.) Using a small cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls.

3.) In two small microwave safe dishes, melt a few of the dark and white chocolate wafers. Begin by heating for 30 seconds and then stirring. Repeat until all the wafers are melted.

4.) Dip the end of the cake pop stick into the melted chocolate and push the stick into the cake pop. Repeat until all cake pops have a stick. Place the plate of cake pops in the freezer for about 20 minutes.

5.) Right before they are ready to be taken out of the freezer, melt the dark chocolate and the white chocolate in two separate bowls. A deep, 2 cup measuring cup will allow you to dip the cake pop in the chocolate, or in a shallow dish, you can spoon the melted chocolate over the cake pop.

6.) Once coated in chocolate, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess.

7.) Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or fork, drizzle with the additional melted chocolate.

8.) Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.