Holiday Cake Pops

Ingredients

• 100 cake pop sticks
• 1tbs for scooping and makeing the balls or you can use a 1/4 cake pop maker
• peppermint sprinkles
• Styrofoam block 

Cake:

i made two cakes one was peppermint and Hotcoco 

• white cake mix
• 1 Cup white Sugar
• 1/2 cup butter or oil 
• 2eggs
• 2tsp extract or candy of choice for me was soft peppermint candy and 1packet of hotcoco 
• 1 1/2 cup all purpose Flour 
• 1 3/4 tsp baking powder
• 1/2 cup milk 

Easy way 

• 1 Box Pillsbury cake mix 
• 2 tbsp Pillsbury creamy supreme vanilla frosting
• Candy coating:
• 1 (12 oz) bag Wilton candy melts
• 1½ tsp Crisco shortening

Instructions: 

White Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Out of box recipe

1. Bake the cake according to the package and let it cool down to room temperature.
2. Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.
3. In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.
4. Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.
5. Melt about ¼ cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.
6. Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.
7. Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1½ tsp Crisco shortening and mix well with a whisk or fork.
8. Once the cake pops have been in the freezer for 20 min, dip each into the icing and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake
   pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
9. Sprinkle the pop right away so that the sprinkles stick to it before the candy hardens.
10. Place in a Styrofoam block and let it stand for about an hour.

Notes

Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.