Cake lollipops or cake pops are a unique, alternative way to serve cake. You can make these individualised treats with any flavour cake mix and frosting, and you can decorate them any way you want. You can also coat the lollipops in melted chocolate to create a hard, sweet candy shell. The quickest way to make this recipe is with prepared cake mix and frosting, but it will work with homemade cake and frosting as well.
Prepare and mix the cake batter according to the instructions on the box. Pour the batter into the 9" x 13" greased cake pan. Bake the cake according to the indicated time and temperature, then remove the cake from the oven. Chill the cake for a few hours or overnight in the refrigerator. The cake must be cooled entirely before you make it into cake lollipops.
Cut the cake into sections. Remove the sections a piece at a time and crumble them with your fingers into a large mixing bowl. Use a fork to break up any large pieces. The finer the crumbs are, the easier it will be to shape them into lollipops.
Add the frosting to the bowl in 1/3-cup increments and stir with a spoon. The frosting will bind the cake crumbs together and add flavour to the mix. Stir until the mixture is well blended.
Chill the mixture in the refrigerator for 15 minutes and allow it to firm up. Spread a sheet of waxed paper on a baking tray. Remove the mixture from the refrigerator and set it next to the waxed paper.
Take small handfuls of the cake mixture and, using your hands, roll it into balls 1 inch to 2 inches thick and place on the waxed paper. You should be able to make 30 to 50 balls.
Insert the lollipop sticks into the balls deep enough so that they stand up straight on their own. Place the tray in the refrigerator for 10 minutes to allow the balls to chill and firm up around the sticks. Remove the pops from the refrigerator and decorate as desired or dip them in melted chocolate and allow them to dry.
Fill the bottom section of the double boiler with water and place on the hob. Set the burner to medium low and bring the water to a simmer. Fit the top pan of the double boiler into place. Add the candy melts to the top pan and stir until fully melted and smooth.
Dip the pops in the melted chocolate slowly. Submerge each pop fully, twist and remove. Tap the stick on the edge of the pan to allow any extra chocolate to drip off. Place the coated pops on waxed paper and let them cool at room temperature so the chocolate can harden.
Serve immediately or freeze. Storing the pops in the refrigerator will cause moisture to collect on the chocolate shell.
You can use Popsicle sticks instead of lollipop sticks.