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This recipe makes approximately 18 cake pops
1 -10 oz. Sara Lee Pound Cake
1 -16 oz. Tub of Store Bought Frosting
STEP 1: PREPARE CAKE POP MIXTURE
If using frozen pound cake, let it defrost completely. Then, cut the pound cake into cubes and place in the bowl of a food processor.
Pulse the cubes until they are crumbled into a fine, fairly even mixture. Next, add 1/4 tub of icing to the bowl.
Pulse a few times until the mixture comes together. It will still be a little bit crumbly, but moist. Squeeze some between your fingers to make sure it holds together. Add a tiny bit more icing and blend if necessary.(You do not want the mixture too moist or it will not stay on the stick when dipped). Refrigerate the mixture for 1/2 hour before starting the next step.
STEP 2: ROLL INTO BALLS AND REFRIGERATE UNTIL FIRM
Using the Fat Daddio's scoop, scoop out even portions of filling and roll them between your palms to create symmetrical balls. Place them on a lined sheet tray. Once finished, place the tray of cake balls into the fridge until very firm. 20 minutes or so.
STEP 3: REROLL THE POPS
Pull out your tray and quickly reroll each ball to get a smoother and more rounded cake pop ball. Place the tray back in the fridge.
STEP 4: COAT THE POPS
Place the candy coating discs in a cup or bowl deep enough to dunk the cake pops. Melt in the microwave, stirring every 30 seconds until the coating is 3/4 melted. Remove and continue to stir until completely melted. (Do not overheat the coating or it will be ruined). Add a few pinches of paramount crystals and stir, until the coating is very fluid.
Remove a few pops from the fridge. Dip a sucker stick in coating and insert half way into a cake pop. Wipe away any drips at the base of the pop with your finger. Immediately dip the entire cake pop in coating and then slowly rotate it above the cup while the coating drips off. Once settled, stand the cake pop up in a heavy bottom glass, piece of stryofoam or cake pop stand.
STEP 5: HOW TO ADD SPARKLY SUGAR
Once the coating is dry, use a paint brush to coat the outside of the cake pop in a very thin layer of piping gel.
Sprinkle with sanding sugar.
• Make sure your microwave bowl is deep enough to dunk the entire cake pop in one go.
• Candy coating may cool during the dunking process. Reheat a little bit if necessary to keep the coating melted.
• Don't double coat your cake pops. They will become too heavy and fall off the stick.