Preparation

• Preheat your oven to 325-350℉ (162-175℃). Check your cake box recipe for the exact temperature based on your baking pan size.
• In a large bowl, combine all the cake ingredients. Mix well.
• Pour the batter into a greased or lined baking pan, and then place it in the oven. Use a toothpick to check if the cake is done 2-4 minutes before the recommended bake time.
• Once baked, move the hot cake into a large mixing bowl. Crumble it using a stand mixer on low speed until no large pieces remain.
• In a small bowl, mix all the buttercream ingredients together. Stir until smooth.
• Add the buttercream to the crumbled cake and mix until fully combined.
• Roll the cake mixture into balls about 1¼ inches in diameter (approximately 30g each). Chill the rolled cake pops in the freezer for 15 minutes.
• Melt a small amount of pink candy melts in the microwave according to the package instructions.
• Dip the tip of each lollipop stick into the melted candy, then insert it into the center of each cake ball.
• Return cake balls to the freezer for another 15 minutes.
• Melt the remaining candy melts until they reach your desired thin consistency.
• Dip each cake pop into the melted candy melts, making sure to submerge it all the way to the stick.
• Gently tap the stick to let excess candy melt drip off and decoratively decorate with sprinkles.
• Allow them to dry in a styrofoam block.