Ingredients
Method
1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape 3 level teaspoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray, freeze 1 hour, or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Transfer two-thirds of the chocolate into a small bowl, tint remaining chocolate pale pink.
3.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 5 minutes to set.
4.Dip one cake pop into the white chocolate, rocking back and forth to coat, don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. While cake pop is still wet, drizzle a little of the pink chocolate over the top, swirling pop until smooth. Slide a straw over the stick, pushing it up into the chocolate.
5.Stand cake pop upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
store in an airtight container at a cool room temperature until ready to serve. Cake pops will keep for up to a week.
Note
