Starbucks Cake Pops Recipe (Copycat)

Instructions

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.

3. In a large bowl, crumble the cake using hands. Add frosting to the crumbled cake and mix with a spoon or 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 using 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 the ball about halfway 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 teaspoons of Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.

8. Once the cake pops have been in the freezer for 20 minutes, dip each into the cup and tilt them to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. Hold the cake pop in one hand and tap the 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 1 hour.

11. Serve and enjoy.