Prep time: 30-40 minutes
Cook time: 2 hours
Keeps for up to 1 week
Equipment:
Electric mixer
mixing bowl
spatula
large, deep bowl
small bowls
cake pop sticks
Styrofoam/ cardboard box
Ingredients:
3 cups of crumbled cake (store-bought or homemade) or vegan cake
1/3 cup frosting or vegan frosting
600g white chocolate melts (can also use whichever color you choose) or vegan chocolate melts
gel food coloring
sprinkles, for decoration
Directions:
Break the cake up into small pieces using your hands or an electric mixer.
Add the frosting to the crumbled cake and mix together until it forms a dough-like mixture (It shouldn't crumble, and it also shouldn't be too greasy or wet).
Roll the cake mixture into balls and place on a lined tray. Place in the fridge for half an hour, or the freezer for 15 minutes. (*No longer than 15 minutes otherwise the coating will crack from being too cold).
In a double boiler on a stovetop, heat the chocolate until smooth and there are no lumps remaining.
Place 1/2 of the melted chocolate into a bowl. Add pink gel coloring (only a few drops or the chocolate will seize) and stir until it has completely incorporated.
With the remaining half of the melted chocolate, split into 2 separate bowls. add a few drops of blue gel into one and purple into the other. Mix each of them well.
Dunk the end of the cake pop stick into the pink colored chocolate. Then insert it halfway into a cake ball. Do this for the remaining cake balls.
Using a spoon, drizzle a small amount of each color chocolate onto the top of the pink colored chocolate and swirl the colors around with a clean spoon. Dunk a cake pop in, making sure to fully cover it.
Tap it to the side of the cup, allowing for it to drip off any of the excess. stick the cake pop in the Styrofoam/cardboard so it's sitting upright.
Shake a small amount of sprinkles over the top of the cake pop, then allow for the chocolate coating to set.
Complete the same method for the remaining cake pops (adding extra colored chocolate to the large bowl as needed).
**You will need to work quickly, in order to prevent the chocolate from setting to quickly.