Cook time: 30-40 min
Prep time: 2 hrs
Keeps for up to 7 days
3 cups of crumbled vegan cake (store bought or homemade)
1/3 cup vegan frosting
1 cup vegan white chocolate chips
gel food coloring
sprinkles, for decoration
large glass, deep bowl
cake pop sticks
styrofoam/ cardboard box
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 them on a lined tray.
Place in the fridge for half an hour, or in the freezer for 15 mins. (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 one-half of the melted chocolate into the long glass.
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 it into 2 separate small bowls. Add a few drops of blue into one bowl, and a few drops of purple into the other, mix well.
Dunk the end of a cake pop stick into the pink-colored chocolate, and then insert it halfway into a cake ball. Do this for the remaining cake balls.
Using a spoon drizzle a small amount of each colored 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 on the side of the cup, allowing for it to drip off any excess. Stick the cake pop in the styrofoam/cardboard so it is sitting upright.
Shake a small number of sprinkles over the top of the cake pop, and then allow for the chocolate coating to set.
Complete the same method for the remaining cake pops", adding extra colored chocolate to the long glass as needed.
* You will need to work quickly, in order to prevent the chocolate from setting too quickly.