Rainbow Sprinkle Cake Pops // Presented by BuzzFeed & Paramount+

By Tasty · 60 min

Ingredients

Instructions

1. Bake the cake as the package says, in your chosen pan, and let it cool completely. Line a baking sheet with parchment.
2. Crumble the cake into a large bowl. Mix in the vanilla frosting 2 tablespoons at a time until the mixture holds together when pressed; you will likely need between 1/2 and 3/4 cup.
3. Scoop out 1 1/2 tablespoons of the mixture and roll into a tight ball. Place on the lined sheet and repeat to make 24 balls. Freeze while you melt the white chocolate.
4. Melt 3/4 cup of white chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between, until smooth.
5. Dip about 1/4 inch of one end of a straw in the melted chocolate and insert it halfway into the center of a cake ball. Set it straw-side up on the sheet. Repeat with all balls, then freeze at least 45 minutes until firm.
6. Line a small baking sheet with parchment. Stir 1 to 3 drops of red food coloring, one at a time, into the remaining melted white chocolate until pink, then pipe 24 bow shapes about 1 inch wide onto the sheet, smoothing edges and gaps with a toothpick. Freeze 10 minutes until set.
7. Squeeze a small dot of pink gel icing onto the center of each bow and return to the freezer until needed.
8. Melt the remaining white chocolate chips with 1 tablespoon coconut oil in 30-second bursts, stirring between, until smooth.
9. Take the balls out of the freezer one at a time and dip each in the melted chocolate until fully coated, using a spoon to cover the top if needed. Spin over the bowl to remove excess, sprinkle with rainbow sprinkles, and return straw-up to the freezer. Once all are coated, freeze 10 more minutes until set.
10. Dab a small dot of the remaining vanilla frosting on the back of each pink bow and press it onto the top corner of each pop. Refrigerate until serving.

Summarized from Tasty's video. Watch it for the details.

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