The Good, The Bad & The Ugly: Holiday Cake Pops

Cake pops mmmmmm amazing! They are so fun, you can make all different kinds of flavors and colors! A crowd pleaser and a must try.

First get the box cake mix of your choice. Bake it in a 9x13 inch pan to the box directions. When you pull the cake out of the oven, immediately dump the cake into a large mixing bowl and let it cool.

Next, get any kind of pre-made can of frosting that will go with your cake. When the cake is cool enough to work with, spoon out all the frosting into the mixing bowl.

Now it's time to dig in, don't be afraid! Wash up those hands and mix the cooked cake and icing together. Put the bowl in the freezer for about 20 minutes to allow the cake/icing mixture to harden up a bit.

Pull the bowl out of the freezer and mold small balls in your hands and place on a wax paper lined baking sheet.

Place the baking sheet in the freezer for 30 minutes to an hour.

Pull the cake balls out of the freezer, look at those babies... mmmm

Then melt up the chocolate of your choice. I'm using vanilla almond bark. For cake pops it's easiset to melt the chocolate in a coffe cup, this helps when dipping the cake pops.

Next dip a lollipop stick (you can get these at Wal-Mart in the wedding section) about 1/2 an inch into the chocolate. Then stick the stick into a cake ball about 3/4 the way in. Immediately dip the entire cake ball into the melted chocolate. Tap the stick on the side of the coffee cup to get rid of anny excess chocolate. Then sick the cake pops in a block of styrofoam to cool. If you want to decorate the cake pops with sprinkles, make sure and do this immediately to ensure they stick. This recipe yields 40-50 cake pops, depending on the size. Once you are finished coating all the cake pops in chocolate, place them in the refrigerator for a few hours to completely cool.

For storing make sure you layer waxed paper in between the cake pop layers.