Graduation Cake Pops Colors (Printable)

Festive cake pops in school colors finished with shimmering gold sprinkles, perfect for celebrations.

# Components:

→ Cake

01 - 1 box vanilla or chocolate cake mix with required ingredients (eggs, oil, water as per package)

→ 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

# Method:

01 - Prepare the cake mix according to package instructions. Allow 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 smooth and fluffy.
03 - Crumble cooled cake into a large mixing bowl. Fold in frosting gradually, 1/2 to 3/4 cup at a time, until the mixture holds together without becoming overly wet.
04 - Roll 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 portion of candy melts. Dip the end of each lollipop stick into melted candy, then insert halfway into each cake ball to secure.
06 - Melt candy melts in separate bowls per package instructions. Stir in shortening if desired for smoother consistency. Dip each cake pop into chosen school color, gently tapping to remove excess coating.
07 - While coating remains wet, apply gold sprinkles or edible gold glitter. Transfer upright into Styrofoam block to set completely.
08 - Allow candy coating to harden thoroughly before serving or packaging.

# Expert Advice:

01 -
  • They're impressive enough to make guests think you spent all day, but honestly, you can pull them together in an afternoon.
  • School colors mean they're instantly recognizable—perfect for class colors, team spirit, or any celebration that needs a personal touch.
  • Gold sprinkles add that celebratory sparkle without being over the top, and somehow they make everything feel more special.
  • You can make them ahead and store them, which means less stress on the actual party day.
02 -
  • Chilling is not optional—it's the difference between cake pops that hold their shape and ones that slide right off the stick into your melted candy.
  • When the coating is too thick, it's heavy and pools at the bottom; a little shortening fixes this without compromising the finish.
  • If a pop breaks mid-dip, don't panic—scoop it out, let it dry, and try again with a gentler touch or slightly warmer coating.
  • Humidity is your enemy; make these on a dry day if possible, as moisture can make the coating dull and prevent proper setting.
03 -
  • If your candy melts seem too thick, add shortening one tablespoon at a time rather than all at once—it's easier to adjust than to fix if you overdo it.
  • A second-dip creates a more professional finish; let the first coat harden, then dip again for thickness without heaviness.
  • Keep the styrofoam block on a flat surface away from heat; a wobby block means lopsided pops.
  • Room temperature cake pops taste better than cold ones, so pull them from storage about thirty minutes before serving.
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