# What You'll Need:
→ Cake
01 - 1 box (15 oz) vanilla or chocolate cake mix, plus eggs, oil, and water as listed on package
02 - or 1 homemade 9-inch cake, fully cooled
→ Frosting
03 - 1/2 cup cream cheese frosting or buttercream frosting
→ Coating and Decoration
04 - 12 oz candy melts in school colors, or white chocolate with food coloring
05 - 2 tablespoons vegetable shortening (optional, for thinning coating)
06 - Sprinkles, edible glitter, or colored sugar in coordinating colors
07 - 24 lollipop sticks
08 - 1/4 cup mini chocolate chips
09 - Fondant in school colors (optional, for cap decorations)
# How-To Steps:
01 - Prepare cake according to package directions or preferred recipe. Allow cake to cool completely before continuing.
02 - Break cooled cake into fine crumbs in a large mixing bowl to ensure even texture for cake pops.
03 - Mix cake crumbs with cream cheese frosting or buttercream until mixture binds when pressed. Add frosting gradually—do not over-moisten.
04 - Portion and roll tablespoon-sized amounts into 24 uniform balls. Place onto a baking sheet lined with parchment paper.
05 - Cover and refrigerate balls for at least 1 hour or freeze for 20 minutes, ensuring they are firm for coating.
06 - Melt candy melts or chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. If coating is too thick, blend in vegetable shortening to achieve desired consistency.
07 - Dip the tip of each stick into melted coating, then insert halfway into each chilled cake ball to secure.
08 - Submerge each cake pop fully into melted coating, gently tap off excess for a smooth finish.
09 - Immediately after dipping, apply sprinkles, colored sugar, or edible glitter. For graduation caps, press a fondant square atop each pop and attach a mini chocolate chip with melted chocolate, forming a tassel.
10 - Stand cake pops upright in styrofoam block or a cake pop stand to allow coating to harden thoroughly before presenting.
