# What You’ll Need:
→ Cake
01 - 1 box vanilla or chocolate cake mix with required ingredients (eggs, oil, water)
→ Frosting
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating & Decoration
07 - 16 oz candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying
# How-To Steps:
01 - Prepare the cake mix according to package instructions. Allow to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Continue beating until the mixture is smooth and fluffy.
03 - Crumble the cooled cake into a large bowl. Add frosting in small increments, mixing until the mixture holds together without becoming overly moist. The consistency should be moldable but not wet.
04 - Roll the mixture into 24 evenly sized balls, approximately 1 tablespoon each. Arrange on a parchment-lined baking sheet. Refrigerate for at least 1 hour or freeze for 30 minutes until firm.
05 - Melt a small quantity of candy melts. Dip the end of each lollipop stick into the melted coating, then insert halfway into each cake ball to secure.
06 - Melt candy melts in separate bowls according to package instructions. Stir in shortening if desired for improved fluidity. Dip each cake pop into the chosen school color, gently tapping to remove excess coating.
07 - While the coating remains wet, apply gold sprinkles or edible gold glitter. Position each cake pop vertically in the Styrofoam block to set and dry completely.
08 - Allow the coating to harden completely before serving or storing. This typically requires 30-45 minutes at room temperature.
