For Marin’s all-important second birthday, I made some cake pops loosely following (as always!) the kitchn’s recipe.
1 box Trader Joe’s vanilla cake mix
8 oz cream cheese, kinda softened because I have no patience
2 cups confectioner’s sugar
4 T Earth Balance (we never have regular butter!)
1 T Almond Milk (again, we never have regular milk in the house, but that would probably be better)
Make the cake according to the directions on the trader joe’s box. I made mine in a large sheet pan. Let cool overnight if possible.
Working in batches, put large chunks of the cake in your food processor and process until a fine meal. Mix the cream cheese, sugar, butter, and milk together in a large bowl. Add cake crumbs and mix. Eventually you will have to knead this like dough until combined. Refrigerate for at least an hour; I left mine in for 3 hours.
To make the pops, you need:
candy melts (I went through 2 bags and got mine from JoAnn)
lollipop sticks (also from JoAnn, but they were super long so I cut them in half)
sprinkles! I used two shades of pink
food coloring, optional (I colored half of my white candy melts a pale pink)
Roll the refrigerated dough in your palms until it forms a small ball. Mine were a little smaller than a golf ball. Lay them down on wax or parchment and insert lollipop sticks.
Melt the candy melts in a double-boiler (or if you are like me and don’t have one, a stainless steel bowl over a pot of boiling water). Use the sticks to dip the cake pops in the candy coating until covered.
Place the cake pops back on the wax paper to harden a bit before adding sprinkles (I made the mistake of adding the sprinkles right away and got a droopy mess!).