Ingredients
Method
1.Using a fork, combine cake crumbs and frosting in a medium bowl. Using wet hands, shape level tablespoons of mixture into balls, squeezing firmly. Press mixture into a 4.5cm (1¾-inch) cutter to form a round. Using the end of a wooden spoon, press a hole in the centre of each round. Carefully transfer rings to a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir dark chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Repeat for Candy Melts.
3.Spoon a small amount of the melted chocolate or Candy Melts over rings; scatter with hundreds and thousands. Return to trays. Stand until completely set. Insert sticks.
It’s fine to use white chocolate Melts tinted with pink food colouring, in place of the pink Candy Melts. store in an airtight container at a cool room temperature until ready to serve. Cake pops will keep for up to a week.
Note
