Start with a 9x13 cake crumbled into a bowl (I used a 8x8 cake because I had to make cupcakes, too)
Add enough frosting to hold the "dough" together. Start with 2-3 dollops and add more if needed.
Shape into 1-1.5 inch balls. I used the small Pampered Chef cookie scoop. Refrigerate 2-3 hours or freeze for about 15 minutes. You just want them to get firm.
While the cake balls are chilling in the freezer (ha ha!), melt your chocolate. I used a small melting pot. A double boiler would work, but the melting pot is deeper but smaller so easier to use all the chocolate I melted.
Dip just the tip of a sucker stick in the melted chocolate and push about half way through the cake ball.
Dip in chocolate making sure to completely cover all the cake (like I didn't do in the picture) and gently tap off excess chocolate.
It's helpful to have a piece of foam (use the white styrofoam...not the green floral foam I have here.). And don't waste your money on this cake pop stand. Normally I like their products, but this was a waste of money. It's just cardboard and the holes don't line up well so I fought with it for all 3 pops I put in it!
It didn't happen last time, but some of the pops cracked. Probably because I dipped them straight from the freezer. So you can see where I redipped one above.
When the chocolate is dry, drizzle melted chocolate over the pop. Then package when completely hardened and be prepared for oohs and aahs!
