STRAWBERRY SHORTCAKE CAKE POPS
Yields: 18-24 cake pops
 
INGREDIENTS
  • 6 cups crumbled pound cake (approximately 2 loaves or one large round)
  • ¾ - 1 can vanilla frosting
  • 4 ounces freeze-dried strawberries, roughly chopped
  • 12 ounce bag candy melts
  • vegetable oil, coconut oil, or paramount crystals for thinning
  • sprinkles or jimmies for decorating
  • cake pop sticks
PREPARATION
  1. In a large mixing bowl, combine crumbled cake, ¾ can of vanilla frosting, and freeze-dried strawberries.
  2. Mix together with hands until evenly mixed and starting to come together. If using a lighter, whipped frosting, you may need to add the remainder of the can to reach a desired consistency.
  3. Once you can form a ball, gently roll into ping pong sized balls and set on a sheet pan lined with parchment paper.
  4. Melt candy melts according to package directions. If your candy melts are too thick, add oil or paramount crystals a tablespoon at a time and stir until desired consistency is reached.
  5. Dip one end of each stick into melted candy melts and gently press down halfway into each cake ball. Refrigerate for 10-15 minutes to allow the candy to set. Remove from refrigerator and bring to room temperature before continuing.
  6. Carefully dip each cake pop into candy melts and rotate to coat evenly. Return cake pops to parchment lined sheet pan or a cake pop stand and sprinkle tops with coordinating sprinkles.
  7. Allow to set completely before serving, storing in an airtight container, or packaging for gifting.
Recipe by Bake Love Give at http://bakelovegive.com/strawberry-shortcake-cake-pops/