Ingredients
Method
1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape level tablespoons of mixture into balls, squeezing firmly.
2.Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
3.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl); pour into a heatproof jug.
4.Dip curly end of one straw into chocolate, then push the straw about halfway into a ball of cake; return to tray. Repeat with remaining straws and balls of cake. Place in the freezer about 5 minutes, to set.
5.Decorate about four cake pops at a time. Dip a pop into chocolate, rocking back and forth to coat; don’t swirl the pop or it will break. Allow excess chocolate to drip back into the jug. Stand cake pops upright in a styrofoam block until almost set.
6.Place sprinkles in small bowls. Before chocolate completely sets, dip cake pop in sprinkles, turning to cover surface; stand upright until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
