Chocolate Cake Pops
– 1 recipe Glazed Chocolate Cake
(or any 9-inch round chocolate cake)
– 12 oz. whipped cream cheese
– ½ cup granulated sugar
– 28 oz candy melts or other meltable white/dark chocolate
– optional: sprinkles, cake pearls, edible glitter, or fondant…
You will also need lollipop sticks, which you can find at craft stores, Sur la Table, or on Amazon.com.
Carefully cut the glaze or frosting off of the chocolate cake, reserve. Crumble the cake with hands or food processor, and put crumbs into a large bowl. Combine the reserved glaze, whipped cream cheese, and sugar in a medium bowl. Mix this mixture into the cake crumbs thoroughly.
Form 1 tbsp-sized balls, and stick onto lollipop sticks. Freeze for 2+ hours. Melt candy melts or chocolate in microwave or over double boiler. Be careful if using the microwave – do not overmelt or the candy melts/chocolate can seize. Roll the cake balls in the mixture. If using sprinkles or other décor, apply at this point.
Freeze for approximately 30 minutes to harden shell.