# Components:
→ Cake
01 - 1 box (15 oz) vanilla or chocolate cake mix, prepared with eggs, oil, and water according to package instructions
02 - OR 1 homemade 9-inch cake, fully cooled
→ Frosting
03 - 1/2 cup cream cheese frosting or buttercream frosting
→ Coating and Decoration
04 - 12 oz candy melts in school colors or white chocolate with colored food coloring
05 - 2 tablespoons vegetable shortening, optional, for thinning chocolate
06 - Sprinkles, edible glitter, or colored sugar in coordinating colors
07 - 24 lollipop sticks
08 - 1/4 cup mini chocolate chips for tassel or accent decorations
09 - Fondant in school colors, optional, for cap decorations
# Method:
01 - Bake cake either from boxed mix or homemade recipe, following package or recipe directions. Allow to cool completely.
02 - Crumble the cooled cake into fine crumbs in a large mixing bowl.
03 - Mix in frosting gradually with a spatula or clean hands until mixture can be pressed together; avoid adding excessive frosting.
04 - Portion mixture into tablespoon-sized scoops, then roll each into a smooth ball. Repeat for 24 cake balls.
05 - Arrange balls on a lined baking sheet, cover, and refrigerate for at least 1 hour or freeze for 20 minutes until firm.
06 - Melt candy melts or chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Add vegetable shortening if necessary to achieve fluid consistency.
07 - Dip the tip of each lollipop stick into melted coating and insert halfway into each cake ball.
08 - Fully immerse each cake pop in the melted coating, gently tapping to remove excess.
09 - While coating is still wet, decorate with sprinkles and colored sugar. For graduation caps, place a fondant square on top and attach a mini chocolate chip with melted coating for the tassel.
10 - Stand pops upright in a styrofoam block or cake pop stand, allowing coating to harden completely before serving.
