# What You'll Need:
→ Cake
01 - 1 box vanilla or chocolate cake mix with required ingredients (eggs, oil, water as listed on package)
→ Frosting
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating and Decoration
07 - 16 ounces candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil, optional for smoother dipping
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying
# 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 frosting reaches a smooth and fluffy consistency.
03 - Crumble the cooled cake into a large mixing bowl. Add frosting gradually, 1/2 to 3/4 cup at a time, mixing until the combined mixture holds together without becoming overly wet.
04 - Roll the cake mixture into 24 evenly sized balls, approximately 1 tablespoon each. Arrange on a parchment-lined baking sheet and refrigerate for at least 1 hour or freeze for 30 minutes.
05 - Melt a small quantity of candy melts. Dip the end of each lollipop stick into the melted coating and insert halfway into each chilled cake ball to secure.
06 - Melt candy melts in separate bowls per package directions. Stir in shortening if desired for enhanced fluidity. Dip each cake pop into the chosen school color and gently tap to remove excess coating.
07 - While the coating remains wet, immediately apply gold sprinkles or edible gold glitter. Stand each decorated pop upright in the Styrofoam block for complete setting.
08 - Wait until the candy coating hardens completely before serving or packaging to ensure proper texture and presentation.
