Here is what we decided on:
1. Make a cake as instructed on the box or from scratch. You want the cake baked through and not
gooey. (I used a Pillsbury Traditional Yellow Cake Mix)
2. Let the cake cool completely
3. Use a food processor or a fork and break the cake up into tiny crumbs.
4. Mix the cake crumbs with a can of frosting. (You can use any kind of frosting, but I used Pillsbury
Creamy Supreme Cream Cheese Frosting)
5. Once mixture is thoroughly mixed put it in the freezer. Leave in there until its nice and firm. (I left
it in the freezer for about 1 hour)
6. Once mixture is nice and firm, roll into golf ball sized balls. Place the cake balls on wax paper or
tin foil lined on a cookie sheet for easy clean up.
The next step is where it gets tricky. Mine started out good, but went downhill fast. Here is what I used: (Melting chocolate, food coloring and pretzel sticks) After learning the hard way that food coloring and chocolate don't mix, take my advice and buy chocolate that is already colored red. Michael's has some red candy melts.
important to melt it slowly to prevent it from burning.
9. Take a pretzel stick, dip it in your chocolate and insert it into the cake balls. Let them set and
harden up for a few minutes.
back onto the cookie sheet.
11. For the leaves I colored some of my chocolate green and molded it into a leaf shape and placed on the top of the cake pop, but you could also color some icing green and use that for the leaf as well.
And this is what you get:
Our other project for Teacher Appreciation Week was a class project.