Here are the ingredients I used:
Eggs (only needed 3)
White chocolate chips
The cake mix I used was
lemon (the supreme kind).
Unfortunately I forgot to
take pictures while buying
all the ingredients at Target
and also while I was mixing
the cake mix. But rest
assured, I did do it.
At this point, the cakes are
happily baking away in a
325 degree oven.
After approximately 20 minutes, the cakes are ready and cooling! I used a
cupcake tin instead of another cake pan because of supply shortages. Also,
the pans in kitchen were super grimy and basically unusable.
The cakes have cooled and are now ready to be forked
Here’s what the cakes looked like after my trusty fork
beat them senseless. (They asked for it.)
The mixture is now ready to become acquainted with the frosting.
This looks like the beginning of a beautiful friendship.
Eventually I reached a dough-like consistency. I used just
about the whole tub of frosting. (Yum diabetes.)
I took a walnut sized piece and rolled it into a ball of
I placed the cake balls on an aluminum lined
Grand total: 46 cake balls.
You can count them if you want.
The cake balls needed to be chilled in the
freezer for 15 minutes to set.
Of course, the baking sheet refused to fit into the freezer so I
transferred them into bowls.
Chillin’ in the freezer.
(Sorry, that wasn’t punny.)
Macro shots woopwoop
Turns out Super Target isn’t so super; it doesn’t carry lollipop
sticks. I had to settle for barbeque skewers instead.
Bamboo skewers are approximately 3 times longer than
lollipop sticks. I had to resort to cutting them with my
blunt scissor (a very labor intensive process).
After some eons of finger-cramping
work, I transformed
Since a styrofoam block is out of my budget,
I punched holes into a cereal box to hold up
my cake pops.
To create the candy coating, I nuked a bag of white
chocolate chips for intervals of 15 seconds, stirring in
between each interval to prevent burning.
Now they’re all melted and ready for the
First things first: dip the skewer into
the melted chocolate…