Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (120ml) milk
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2-3 tablespoons (30-45ml) milk, as needed
  • 1/2 teaspoon (2.5ml) vanilla extract
  • 12 ounces (340g) candy melts (various colors - pastel shades are perfect!)
  • Sprinkles, edible glitter, or other decorations (e.g., mini chocolate chips, shredded coconut)
  • Lollipop sticks

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the baking pan. Whisk together dry ingredients. Cream butter and sugar, then add eggs and vanilla. Gradually add dry ingredients alternating with milk. Pour into pan and bake until golden brown and a toothpick inserted in the center comes out clean. Let cool completely.
  2. Beat butter until light and fluffy. Gradually add powdered sugar, alternating with milk, until smooth and creamy. Stir in vanilla.
  3. Crumble the cooled cake into a large bowl. Add frosting gradually, mixing until the cake is moist and holds together when pressed.
  4. Roll the cake mixture into egg-shaped balls. Place on a baking sheet lined with baking paper and chill for at least 30 minutes to firm up.
  5. Melt the candy melts using a double boiler or microwave (in 30-second intervals, stirring in between). Be careful not to overheat!
  6. Dip the tip of a lollipop stick into the melted candy and insert it into a chilled cake pop. Dip the entire cake pop into the melted candy, swirling to coat evenly. Tap off excess candy.
  7. Immediately add sprinkles or other decorations while the candy coating is still wet. Place the cake pops in a cake pop stand or insert them into a piece of styrofoam to set.
  8. Allow the cake pops to set completely (usually about 20-30 minutes) before serving.