# What You’ll Need:
→ Cake
01 - 1 box vanilla or chocolate cake mix with required ingredients per package instructions
→ Frosting
02 - 1/2 cup unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1 tablespoon whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Coating and Decoration
07 - 16 ounces candy melts in two school colors
08 - 2 tablespoons vegetable shortening or coconut oil, optional
09 - Gold sprinkles or edible gold glitter
10 - 24 lollipop sticks
11 - Styrofoam block for drying
# Directions:
01 - Prepare the cake mix following package instructions. Allow the baked cake to cool completely before proceeding.
02 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then add milk, vanilla extract, and salt. Continue beating until the frosting is smooth and fluffy.
03 - Crumble the cooled cake into a large bowl. Add frosting in increments of 2 to 3 tablespoons, mixing thoroughly until the mixture holds together without being overly moist.
04 - Roll the mixture into 24 evenly sized balls, approximately 1 tablespoon each. Arrange on a parchment-lined baking sheet and refrigerate for at least 1 hour or freeze for 30 minutes.
05 - Melt a small quantity of candy melts. Dip the end of each lollipop stick into the melted candy, then insert halfway into each cake ball to secure.
06 - Melt candy melts in separate bowls according to package directions. Stir in vegetable shortening if desired for improved fluidity. Dip each cake pop into the chosen school color, tapping gently to remove excess coating.
07 - While the coating remains wet, apply gold sprinkles or edible gold glitter. Stand each cake pop upright in the Styrofoam block to set completely.
08 - Allow the candy coating to harden fully before serving or packaging the cake pops.
